Thursday, 20 December 2007
BAKING OF BREAD AND ROLLS
The pans should be well oiled and the loaves should never more than halffill them.
Bread should be put into a hot oven and loaves should rise during the
first fifteen minutes. It should continue browning for the next twenty
minutes then reduce the heat somewhat. Small loaves require 45 minutes,
large ones 1 hour.
Biscuits and rolls require a hotter oven than bread. They should rise
for the first five minutes and then should begin to brown. After 15
minutes reduce the heat and at 30 minutes the biscuits should be golden
brown and thoroughly baked inside. Remove bread from the pans as soon as
it comes from the oven. Keep covered with a clean cloth until cool then
place in a stone jar or tin box.
posted by kanx1976 at
03:44
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