Choice Receipts: A Compilation (Classic Reprint) - Softcover

Professional And Business Woman's Club

Softcover

ISBN 10: 028200422X ISBN 13: 9780282004224

Publisher: Forgotten Books, 2018

Synopsis

Excerpt from Choice Receipts: A Compilation

Bread goes into the oven a heavy, uniform mass, and comes out a light body of increased volume, with a crisp, dark exterior - the crust - and a firm, spongy interior - the crumb. The inside of theloaf heats more slowly than the outside, the moisture in it pre venting the temperature from rising much above the boiling point of water. The heat of the oven soon kills the yeast, but the gas in the dough still expands, and forcing its way outward enlarges the loaf and gives it a spongy appearance. The gluten is stiffened by the heat so that even after the gas escapes the walls still retain their shape. The crust becomes hard and dark, the heat converts its starch' into stiff gum and sugar, and dries out the moisture. The temperature of the oven should not be too great at first, else the outside will harden too quickly and the interior will not be done. Further, the gas unable to escape will lift up the crust, leaving great holes beneath it. The temperature and time te quired for baking depend upon the size of the loaves. For ordi nary purposes the oven should be 400 - 500° F., and a pound loaf should be baked an hour or an hour and a quarter, and small rolls perhaps half an hour. On being taken from the oven bread should be placed on slats or sieves, so that the air can circulate about it, until it is thoroughly cooled. By that time the gas and steam have escaped and the bread may be put away. Do not wrap it in cloths, as this shuts up the steam in the loaf and makes it damp and clammy.

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Edition details

• Publisher: Forgotten Books
• Publication date: 2018
• Language: English
• ISBN 10: 028200422X
• ISBN 13: 9780282004224
• Binding: Paperback
• Number of pages: 105