|
|
steamed \% hours, and be dried off in the oven 20 minutes. When it is taken from the oven, wrap a towel around the loaf, the tin end all, and in 10 minutes remove from the tin, and keep the loaf wrapped in the cloth until it is sent to the table.
Remarks. —I am sorry I can not give credit for the originator of this plan; but it is too good to lose on that account, especially as it will help some person who may find in the morning that they have not bread enough for dinner.
Rye Bread. —Set in the evening, with good hops or other good yeast, and mold it in the morning, just the same as wheat bread, only a little stiffer. Let it rise and mold it down again. This makes it spongy. After this it will come up' very quick. Shape it into loaves, and, when light enough, bake it in a moderate oven a little longer than ordinary wheat bread.
|
|
|
|
|
|
