It has not been demonstrated that the acarus so common in flour has had any injurious effect when eaten. When well fermented and baked bread is very easy of digestion. It should never be eaten until it has stood at least 24 hours after being taken out of the oven. When newer, bread is apt to disagree with the stomach, frequently producing indigestion, biliousness, diarrhœa, dyspepsia, and other like ailments. Bread prepared from meal containing the whole of the bran is the most nutritious and digestible, and should alone be given to children and growing persons, and eaten by the dyspeptic and delicate. Young infants should never be fed upon bread. See Aleurometer, Alum, Flour, Wheat, &c.
Bread, Aërated. The best description of unfermented bread is that manufactured by the process of Dr Dauglish. The method of manufacture has this advantage:—During the whole of the operation neither the flour nor the dough comes into contact with the flesh of the workman. For a full description of the method of preparing this article, see Watts’ ‘Dic. of Chemistry.’ See Bread, Unfermented.
Bread, Amer′ican. From American barreled flour. “14 lbs. of American flour will make 211⁄2 lbs. of bread; whereas the best sort of English flour produces only 181⁄2 lbs. of bread.” (Mrs Rundell.) This arises from the superior quality of the wheat used in its production; and also from its being kiln-dried before grinding, by which much water is driven off.
Bread, Bee. The matter collected by bees to form the bottom of the hive. It resembles a mixture of resin and wax. Its fumes were formerly thought to be anti-asthmatic.
Bread, Bran. 1. From the whole meal, without sifting out any of the bran.
2. By adding about 3 oz. of bran to every lb. of ordinary flour.
Bread, Cassava, is made from the root of the manihot, by first expressing the juice, then grinding the residue into a coarse meal, and baking it in the form of cakes upon thin iron plates. When steeped in oil, and flavoured with cayenne, and slightly broiled upon a gridiron, it is not unpalatable.
Bread, Extemporaneous. See Bread, Unfermented.
Bread, French. Prep. 1. From fine flour, as the best white bread. For the better kinds, and for those intended for rolls and small fancy bread, the sponge and dough is commonly wetted with milk and water, and, occasionally, a very little butter is added. “When the rolls or small fancy loaves have lain in a quick oven about a quarter of an hour, turn them on the other side for about a quarter of an hour longer. Then take them out and chip them with a knife, which will make them look spongy, and of a fine yellow; whereas rasping takes off this fine colour, and renders their look less inviting.”
2. French Soup-bread. From fine flour, but employing fully double the usual quantity of salt. It is baked in thin loaves, so as to be nearly all crust, by which means it becomes more soluble in hot soup.