Chapter XV: Bread

Remarks about yeast, 338.

Yeast, 338.

Dick Bennet's receipt for yeast, 339.

Yeast receipt No. 2, 339.

What to do when yeast is not obtainable to start the fermentation, 339.

Proportions of raising materials and other items, 340.

General directions for making bread, 340.

Time, 340.

Raising, 341.

Proportions of material, 341.

Mixing, 342.

Making a sponge, 342.

The crust on dough, 342.

Kneading and molding, 342.

Baking, 343.

Care of bread after it is baked, 344.

Baking bread rolls, 344.

Flour, 344.

Bread pans, 344.

Water bread No. 1, 345.
" " " 2, 345.

Milk bread, 345.

Potato bread, 345.

Receipt for making one loaf of bread or one pan of biscuits in two
hours, 346.

Bread made with baking-powder, 346.
Whole wheat flour, 346.

Graham bread, 346.

Gluten bread, 347.

Boston brown bread, 347.

Toast, 348.

Milk toast, 348.

Panada, 348.

Pulled bread, 349.

Zwieback, 349.

Bread fritters, 349.

Bread rolls, 349.

Crescents, 350.

Braids and twists, 350.

Cleft rolls, 351.

Luncheon and tea rolls, 351.

Parker House rolls, 351.

Tea biscuits made with baking-powder, 352.
Sour milk, 352.

Corn bread No. 1, 353.
" " No. 2, 353.

Puffs or pop-overs, 354.

Graham gems, 354.

Corn gems, 354.

Muffins, 355.

Raised muffins, 355.

English muffins or crumpets, 355.

Sally Lunn, 355.

Waffles, 356.

Hominy cake, 356.

Oat cake, 356.

Bran biscuits, 357.

Bread sticks, 357.

Rusks, 357.

Dried rusks, 358.

Bath buns, 358.

Coffee cake, 358.

Brioche, 359.

To make a brioche roll with head, 360.
a brioche crown or ring, 360.
Buns, 360.

Brioche for timbales or cabinet puddings, 361.

Pancakes, 361.

Plain pancakes, 362.

Flannel cakes, 362.

Rice pancakes, 362.

Bread pancakes, 362.

Cornmeal pancakes, 363.

Buckwheat pancakes, 363.

Adirondack pancakes, 363.