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Classic
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page 59
dividing it in four; stick it with a fork and put the lid on; when it is on a
few minutes, see that it does not bake too fast; it should have but little heat
at the bottom and the coals on the top should be renewed frequently; turn the
oven round occasionally.
If baked slowly, it will take an hour and a half; when done, wrap it in a large
cloth till it gets cold.
To Bake in a Brick Oven.
If you have a large family, or board the laborers of a farm, it is necessary to
have a brick oven, so as to bake but twice a week; and to persons that
understand the management of them, it is much the easiest way.
If you arrange every thing with judgment, half a dozen loaves of bread, as many
pies or puddings, rusk, rolls or biscuit may be baked at the same time. Some
persons knead up their bread over night in winter; to do this, the sponge should
be made up at four o'clock in the afternoon. If you wish to put corn flour in
your bread, scald one quart of it to six loaves, and work it in the flour that
you are going to stir in the rising; to make six loaves of bread, you should
have three quarts of water and a tea-cup of yeast.
Scalded corn flour, or boiled mashed potatoes, assists bread to rise very much
in cold weather. Have a quart of potatoes well boiled and rolled fine with a
rolling-pin on your cake board; mix them well in the rising after it is light;
if the oven is not ready, move the bread to a cool place. If the bread is sour
before you mould it out, mix a heaped tea-spoonful of salæratus in a little
water; spread out the bread on the board, dust a little flour on it, and spread
the salæratus and water over, and work it well through. This quite takes away
the sour taste, but if the bread is made of good lively yeast,
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