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Classic
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page 60
it seldom requires it; let it rise in the pans about half an hour. Many persons
that make their own bread, are in the constant practice of using salæratus,
putting in the rising for six loaves a heaped tea-spoonful, dissolved in a
little warm water; in this there is no disadvantage, and it insures sweet bread,
and will also answer in making rolls or light cakes.
Common sized loaves will bake in an hour in the brick oven. If they slip easily
in the pans, and, upon breaking a little piece from the side, it rises from the
pressure of the finger, it is done; but if it should not rise, put it back
again; when the bread is taken out of the oven, wrap it in a cloth till quite
cold.
You should have a large tin vessel with holes in the top, to keep bread in; in
this way, it will be moist at the end of the week in cool weather.
Coarse brown flour or middlings makes very sweet light bread, by putting in
scalded corn meal, say, to two loaves, half a pint, and is also good to use for
breakfast made as buckwheat cakes.
Directions for Heating a Brick Oven.
It is very important to have good oven-wood split fine, and the oven filled with
it as soon as the baking is out; by this precaution it is always ready and dry.
Early in the morning, take out half of the wood, and spread the remainder over
the oven, in such a way as it will take fire easily; light a few sticks in the
fire, and put them in; when it burns well, turn the wood about, and occasionally
add more till it is all in; when it is burnt to coals, stir them about well with
a long-handled shovel made for the purpose.
When it looks bright on the top and sides, it is hot enough; let the coals lay
all over the bottom till near
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