A treatise on the art of making good wholesome bread of wheat, oats, rye, barley and other farinaceous grains / Exhibiting the alimentary properties and chemical constitution of different kinds of bread corn, and of the various substitutes used for bread, in different parts of the world

by Friedrich Christian Accum

To make Pan Bread.

Mix up the flour, salt, and yeast, (See page [97]), with the requisite portion of warm water, into a moderately stiff paste; but instead of causing part of the flour to ferment, (or setting the sponge), as stated in the preceding process, suffer the whole mass to rise at once. Then divide it into earthenware pans, or sheet iron moulds, and bake the loaves till nearly done, in a quick oven; at that time remove them out of the pans, or moulds, and set them on tins for a few minutes, in order that the crust may become brown, and when done wrap them up in flannel, and rasp them when cold.

Bread made in this manner is much more spongy or honeycombed, than bread made in the common way. It is essential that the dough be not so stiff, as when intended for common bread, moulded by the hand.