The Olneyville tribune. (Providence, R.I.) 1893-189?, 1894-06-16
BREAD.
a Few Facts About q Somewhat Fa-
niliar Article Of Food.


Styles change in bread as in every
thing else, and shapes that were
more or less familiar ten years ago
are now not made at all. Every
baker tries to have something dis
tinctiye about his output, and almost
every baker thinks his bread is the
best. So everybody who buys bakers
bread knows there is really great
difference in it in appearance and in
taste. The housewife makes wheat
bread Of one kind Of -four; the baker
generally makes it Of three-two
brands Of spring wheat -four and one
Of winter wheat, mixed, with the re-
suit OF making finer, whittier,
smoother loaf. Bakers do not all
agree rs to the exact proper
tions in which these fours should be
mixed.
Graham -four is made of the entire
grain Of the wheat ground up to-
gether; gluten -four Of that part Of
the wheat grain which contains the
gluten. Rye Graham -four is made
of the entire grain of the rye; the
rye -four used in the ordinary rye
bread is usually mixed with wheat
flour in proportions varying from u
little wheat up to half wheat. OF
the bread sold in American bakeries
about 80 per cent. is wheat, the re-
naming ID per cent. being divided
about equally among Graham, rye
and gluten. In Graham bakeries the
proportion of rye bread sold is very
much greater.
Bakers are all the time getting up
new shapes in bread, and there can
scarcely be said to be any absolutely
standard form, though there are some
that are practically SO, the oblong,
the round, the long round, French
stick, Vienna stick, and Vienna loaf !;
there are now about fifteen shapes
that are more or less commonly sold.
And these breads are made of about
rs many different kinds Of dough; for
instance, there is n New England
dough, n Vienna dough, and SO on,
each Icing composed Of n different
blend OF materials and mixed and
handled differently.
Perhaps rs nearly standard as
any Of these shapes is the one
known as New England; this is an
oblong loaf with square corners. AL
most all OF these breads are made in
different sizes; the New England is
made in ut least five, which are sold
at ) cents, : cents, 10 cents, % cents,
and 30 cents; usually the 3O-cent
loaf is made to weigh trifle more
than three l0-cent loaves would
weigh. The smallest sized New Eng
land loaf is the one most sold, as is
the case with all breads made in
sizes, but the Scent and lO-cent
loaves are in large demand, and there
is steady sale for the loaves mt %
and 30 cents; the larger of the two
big loaves is sometimes cut in two
and sold in halves. The big loaves
are sold TO boarding houses, and TO
private families, also. Some folks
like crust, and some like the inside !;
the big loves are especially desirable
for those who like the inside; they
have proportionately to weight less
crust than the smaller loaves, and
they can be SO cut as to be served in
almost any form that may be desired,
with crust or without.
Breads for hotels and restaurants
are generally made in special shapes.
They use n shape corresponding TO
New England, and many restaurants
that don't want so much crust take
n bread that is made in loaves about
eighteen inches in length, and not
very wide, baked not separately, but
laid close together, so that the loaves
have crust on the ends only Some
hotels buy this kind Of bread, but
hotels generally use more French
bread and Vienna sticks. Taking all
the people together, old and Young,
il Is probable that about three-1uar-
ters like their bread crusty. New
York Sun.