As fresh bread is not easily digested, it should not usually be served until it is at least 24 hours old. Before it is placed on the table, it should be cut in slices, the thickness of which will depend on the preference of the persons who are to eat it. If the loaf is large in size, the pieces should be cut in two, lengthwise of the slice, but in the case of a small loaf the slices need not be cut.
Various receptacles for placing bread and rolls on the table, such as a bread boat, a bread plate, and a bread basket, are also used to add variety in serving. Whichever of these is selected, it may be improved in appearance by the addition of a white linen doily. For rolls, a hot-roll cover is both convenient and attractive. Sometimes, especially when a large number of persons are to be served, a roll is placed between the folds of each person's napkin before they are seated at the table.
Occasionally bread becomes stale before it is needed on the table. Such bread, however, should not be discarded, especially if the loaves are uncut. Uncut loaves of this kind may be freshened by dipping them quickly into boiling water and then placing them in a very hot oven until their surface becomes dry. If desired, slices of bread that have become stale may be steamed in order to freshen them; but unless great care is taken in steaming them the bread is liable to become too moist and soggy.
BREAD RECIPES
70. In order that the beginner may bring into use the bread-making principles and directions that have been set forth, and at the same time become familiar with the quantities of ingredients that must be used, there are here given a number of recipes for the making of bread. These recipes include not only white bread-that is, bread made from white flour--but whole-wheat, graham, rye, and corn bread, as well as bread in which fruit and nuts are incorporated. Before these recipes are taken up, though, it will not be amiss to look further into the various ingredients used in the making of bread.
71. The fat used in bread making may vary in both quantity and kind. For instance, if less than 2 tablespoonfuls is called for in a recipe, this amount may be decreased; but it is not well to increase the amount to any extent. Likewise, the fat may be of any kind that will not impart a disagreeable flavour to the finished product. It may be left-over chicken fat, clarified beef fat, lard, butter, cooking oil, or any mixture of clear, fresh fats that may be in supply.
The sweetening for bread is, as a rule, granulated sugar, although sirup, molasses, brown sugar, or white sugar of any kind may be employed. Sweetening is used merely to give a slightly sweet flavour to the bread, and the kind that is used is of slight importance.
The liquid, as has been stated, may be water or milk or any proportion of both. The milk that is used may be either whole or skim. In addition to these two liquids, the whey from cottage cheese or the water in which rice, macaroni, or potatoes have been cooked should not be overlooked. Potato water in which a small quantity of potato may be mashed serves as a yeast aid, as has been pointed out. Therefore, whenever, in a bread recipe, liquid is called for and the kind to be used is not stated specifically, use may be made of any of the liquids that have been mentioned.