NO. 186. ROUND LOAF AND BAKING TIN.
ROUND LOAF AND BAKING TIN
Any bread mixture may be baked in this pan. The fancy form is its only recommendation. Round slices are attractive for a change, and made into toast give also an agreeable variety.
The pan is filled barely half full of dough. It is left to rise for one hour, and is baked for one hour.
NO. 190. 1. UNLEAVENED BREAD CHIPS. 2. SCOTCH OAT-CAKES.
UNLEAVENED BREAD-CHIPS
Mix into a quart of graham, or of white, or of whole wheat flour one tablespoonful of butter and one level tablespoonful of salt, then add about one and a quarter cupfuls of milk and water, half and half, or enough to make a stiff dough. Flour the molding-board and roll the mixture thin, fold it together twice and roll it again. Again fold it, and again roll it very thin. Mark it off, using a pastry-wheel, into strips one and a quarter inches wide and four to five inches long. Bake it in a moderate oven for twenty minutes, or until the chips are cooked through and are brittle, but not very brown.
This bread is recommended for dyspeptics and people of delicate digestion, on the theory that the yeast-plant is not thoroughly destroyed when baking bread, and that it continues to ferment in the stomach.