Bread, Hick’s Pat′ent. This is ordinary bread baked in an oven so arranged that the vapours arising during the process are condensed in a suitable receiver. The condensed liquor is a crude, weak spirit, produced during the fermentation of the dough, and possesses little commercial value; indeed, insufficient to pay for the expenses attending its collection. Besides which, the bread prepared under this patent was rejected by the vulgar, who flocked to the shops of the neighbouring bakers, who professed to sell their bread with “the gin in it.”
Bread, Household. This name is commonly given to bread made with flour from which only the coarser portion of the bran has been removed; and to bread prepared from a mixture of flour and potatoes. The following are examples:—
1. (Rev. Mr Haggett.) Remove the flake-bran from flour, 14 lbs.; boil the bran in 1 gall. of water until reduced to 7 pints; strain, cool, and knead in the flour, adding salt and yeast as for other bread. Very wholesome.
2. Flour, 7 lbs.; mealy potatoes (well mashed), 3 lbs.; as before. Objectionable for the reasons already given.
Bread, Leav′ened. (lĕv′-). Using leaven instead of yeast, and in the same way. About 1 lb. to each bushel of flour is usually sufficient. The more leaven used, the lighter the bread made with it will be; and the fresher and sweeter the leaven, the less sour will it taste. Leaven, except among the Jews and sailors, is now superseded by yeast.
Bread, London White. The common proportions of the London bakers are—Flour, 1 sack; common salt, 41⁄2 lbs.; alum, 5 oz.; yeast, 4 pints; warm water for the sponge (about), 3 galls. The process has been already noticed.
Bread, Paris White. The following has been handed to us as the plan commonly adopted by the Paris bakers for their best white bread:—On 80 lbs. of the dough (before the yeast was added) from yesterday’s baking, as much lukewarm water is poured as will be required to make 320 lbs. of flour into a rather thin dough; as soon as this has risen, 80 lbs. are taken out and reserved in a warm place as leaven for the next day’s baking; 1 lb. of dry yeast, dissolved in warm water, is then added to the remaining portion, and the whole lightly
kneaded; as soon as it has sufficiently risen, it is made into loaves, and shortly afterwards baked; the loaves being placed in the oven without touching each other, so that they may become crusty all round.
Bread, Unfermented. Syn. Extemporaneous bread. Prep. 1. From Jones’s patent flour. Very wholesome and excellent; indeed, when skilfully made and baked, almost equal to French bread.
2. From Sewell’s patent flour. Slightly inferior to the last.