Evening star. [volume] (Washington, D.C.) 1854-1972, 1894-06-12
THE BREAD WE EAT.
A Few Facts About a Somewhat Fin.
mfliar Article OF Food.

From the New York sun.
STYLES change in bread as In everything
else, and shapes that were mere or less
familiar ten years ago are now not made at
all Every baker tries to have something
distinctive about his output. and almost
every baker thinks his bread is the best.
So everybody who buys bakers bread
knows there Is really a great difference in
il in appearance and in taste. The house.
wife makes wheat bread of one kind OF
-four: the baker makes IL generally of three.
two brands of spring wheat -four and one OF
winter wheat mixed. with the result Of
making finer. whittier. smoother loaf.
Bakers do not all agree as TO the exact pro-
portions in which these iiours should be
mixed.
Graham -four is made of the entire grain
OF the wheat ground up together: 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
flour used in the ordinary rye bread is
usually mixed with wheat -four I'm propor-
tons varying from a little wheat up TO haIf
wheat. or the bread sold in American
bakeries about eieaty-iive per cent is wheat,
the remaining nfteen per cent being divid-
ed about equally among Graham rye and
gluten. In German bakeries the proportion
of rye bread sold Is very much greater
Bakers are all the time getting up now
shapes i'm bread, and there can scarcely lie
said TO be any absolutely standard form
though there are some that are practicaIjy
so. the oblong. the round. the Icing round
french stick, vienna stick and Vienna loaf:
there are about fifteen shapes that are more
or less commonly sold. And these breads
are made of about many different kinds
OF dough: for instance, there is a New En-
gland dough. n Vienna dough. and SO on.
each being composed OF q diSerent blend II
materials and MIXED ami handled differ
entity.
Perhaps as nearly standard as any OF
has. q ls L
gland; this is oblong loaf. with square
corners. Almost all Of these breads are
made In diferent sizes: the New England IL
made in at least five. which are sold at )
cents. cents. 10 cents. % cents and % cents:
usually the 3o-cent loaf is made 20 weigh a
trine more than three lo-ccnt loaves would
weigh. The smallest sized New England
loaf Is the one most sold. az is the case
with all breads made I'm sizes. bat the Scent
and lo-cent loaves are In large demand, and
there Is a steady sa!c tor the loaNes at %
and 10 cents; the larger OF the two big
loaves Is sometimes cut in two and sold In
halves. The big lOaves are sold 20 boarding
houses and to private families also. Some
folks like crust. and some ike the inside:
the big loaves are especially desirable for
those who like the inside they have proper
tionately 10 weight less crust than the
smaller leaves, 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 gen.
orally made i'm special shapes. They use q
shape corresponding u New England, and
many restaurants that doa't want so much
crust take bread that is made I'm loaves
about eighteen inches in length. and not
very wide. baked not separately, but laid
close together, 50 that the leaves have crust
on the ends only. some hotels buy thic
kind of bread, bat hotels generally use moro
French bread and Vienna sticks. Taking
probable that about three-Quarters ike
their bread crusty.