The 1918 Fanny Farmer Cookbook

each part large enough for a loaf, knead until smooth, and if possible avoid seams in under

of loaf. If baked in brick pan, place two loaved in one pan, brushed between with a little

butter. If baked in long shallow pan, when well kneaded, roll with both hands to lengthen,

being taken that it is smooth and of uniform thickness. Where long loaves are baked on

shape and roll loosely in a towel sprinkled with corn meal for last rising.

part

melted

care

sheets,

To shape bread dough in biscuits, pull or cut off as many small pieces (having them of

uniform

size) as there are to be biscuits. Flour palms of hands slightly; take up each piece and shape

separately, lifting, with thumb and first two fingers of right hand, and placing in palm of left

hand,

turn

constantly moving dough round and round, while folding towards the centre; when smooth,

it over and roll between palms of hands. Place in greased pans near together, brushed between

with a little melted butter, which will cause biscuits to separate easily after baking. For finger

rolls, shape biscuits and roll with one hand on part of board where there is no flour, until of

desired length, care being taken to make smooth, of uniform size, and round at ends.

Biscuits may be shaped in a great variety of ways, but they should always be small. Large

biscuits, though equally good, never tempt one by their daintiness.

Bread is often brushed over with milk or butter before baking, to make a darker crust.

Where bread is allowed to rise over night, a small piece of yeast cake must be used;

one−fourth

yeast cake to one pint liquid is sufficient, one−third yeast cake to one quart liquid. Bread

mixed

and baked during the day requires a large quantity of yeast; one yeast cake, or sometimes

even

more, to one pint of liquid. Bread dough mixed with a large quantity of yeast should be

watched

during rising, and cut down as soon as mixture doubles its bulk. If proper care is taken, the

bread will be found most satisfactory, having neither “yeasty” nor sour taste.

Fermented bread was formerly raised by means of leaven.

Baking of Bread

Bread is baked; (1) To kill ferment, (2) to make soluble the starch, (3) to drive off alcohol and

carbon dioxide, and (4) to form brown crust of pleasant flavor. Bread should be baked in a hot

oven. If the oven be too hot the crust will brown quickly before the heat has reached the

Chapter IV − BREAD AND BREAD MAKING