This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1892 edition. Excerpt: ...more fancy, but in using these oval tins, for any kind of bread, and proving and baking by the above method, care should be taken that an air-hole is left in the top of the tin, otherwise the loaf will not rise or appear tradesmanlike when baked. When there is no air-hole in the tin, the likelihood is ...
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This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1892 edition. Excerpt: ...more fancy, but in using these oval tins, for any kind of bread, and proving and baking by the above method, care should be taken that an air-hole is left in the top of the tin, otherwise the loaf will not rise or appear tradesmanlike when baked. When there is no air-hole in the tin, the likelihood is that the heat of the oven will force the dough out of the bottom of the tin, spoiling what would otherwise be a nice showy loaf. The cause of this is that the steam generated from the moist dough collects in the space between the dough and the upper part of the tin, and when there is no air hole it naturally forces its way out at the weakest part, carrying the dough along with it. The weakest part in this case is round the bottom rim of the loaf-tin, that is, between the rim and the flat surface of the sheet tin. AERATED MALT BREAD. This is an excellent bread, which acts both as a tonic and a mild laxative. Weigh 8lbs. of granulated wheat meal, 3oz. of cream of tartar, and 2oz. of carbonate of soda. Sift all these ingredients three times through the sieve, make a bay in the centre of the meal, and add 8oz. of malto-peptone extract, If oz. of salt, and nearly half a gallon of fresh buttermilk. Dissolve the salt and malt extract in the milk, then make into a nice-sized dough. Weigh off at 1Jlb., mould them oval, and place in dusted oval tins; then turn them on to a large sheet tin, and bake in a sound oven. These are sold at fourpence each. FERMENTED MALT BREAD, or malt bread made from the morning's sponge after the sponge has had its required salt and water added, and been thoroughly broken in. To every gallon of this sponge use 8oz. of maltopeptone extract (or common malt extract), and 8oz. of lentil flour. Mix all these ingredients...
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Add this copy of The Modern Practical Bread Baker; Giving the Newest to cart. $6.66, very good condition, Sold by Prominent Trading Company rated 4.0 out of 5 stars, ships from Hereford, HEREFORDSHIRE, UNITED KINGDOM, published 2013 by RareBooksClub. com.
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Very good. SMALL CREASE TO CORNER Next day dispatch (mon-fri). Please note orders sent to Netherlands or Sweden take slightly longer than the Amazon estimated delivery date.
