The Coeur d'Alene press. (Coeur d'Alene, Idaho) 1892-1907, 1894-11-03
aAkERS, BREAD.
A Few Facts About = Somewhat Familiar
Article of Food.

-
Article of Food.
Styles change in bread, as in every
thing else, and shapes that were more
or less familiar 10 years ago arc now
not made at all. Every baker tries 10
have something distinctive about MS
output, and almost every baker thinks
his bread is the best. So everybody VINO
buys bakers bread knows there Is really
q great difference in it i'll appearance ana
in taste. Tho housewife makes wheat
bread Of one kind Of flour; the baker
makes it generally of three-two brands
Of spring wheat flour and one OF winter
wheat, mixed. with the result OF mag
ing u finer, whittier, smoother Loaf. baA-
ers do not all agree rs TO the exact pro
portions in which these tlours should be
mixed.
Graham flour is made OF the entire
grain Of the wheat ground up together;
gluten fiour Of that part OF the wheat
grain which contains the gluten hyo
graham -four is made of the entire graiA
Of the rye; the rye hour used In the or
binary rye bread is usually mixed with
wheat flour i'll proportions varying from
Q little wheat up To half wheat VI the
bread sold i'll American bakeries about
So per cent is wheat, the remaining 10
Der cent being divided about equally
among graham, rye and gluten. La Ger
man bakeries the proporti,H VI rye
bread sold is very much greater
Bakers are all the time getting ny
new shapes in bread, and there can
scarcely be- said To DO any absolutely
standard form, though there arr some
that are practically so-the oblons. the
round, the long, round. French stick.
Vienna stick and Vienna loaf. There
are now about is shapes that are mors
or less commonly sold And these breads
arc made Of about Is many ditferalt
kinds Of dough. For instance, there Is
= New England dough, Vienna dough.
and so on, each being composed OF a
different blend Of materials and mixed
and handled differently.
Perhaps as nearly standard as any Of
these shapes IS the one known as New
England This IS an oblOng loaf with
square corners. Almost all OF these
O4NStllS az i-A-ktAC AZ tAAANi 9AA'FN = 49,
New England IS made IN at least i've,
which are sold at ) cents, 5 cents, 10
cents, 20 cents and 80 cents Usually
the 80 cent loaf IS made To weigh a
tribe more than three 10 cent loayes
would weigh. The smallest sized New
Enslan loaf Is the one most sold, is
is the case with all breads made Ii
a,ay = u "A
are in large demand, and there IS =
steady sale for the loayes ut 30 and 30
cents. The larger Of the two bis lUavus
Is sometimes cut in two and sold IN
halves. The big loaves are sold To
boarding houses and 70 private families
also Some folks like crust, and some
like the inside The big loaves arc rs
pecially desirable for those who Ike the
inside. They have proportionately To
weight less crust than tho smaller
loayes, and they can BE- so cut as To bo
served il almost any form that may be
desired, with crust or without
Breads for hotels and restaurants arr
generally made in special shapes. They
Use shape corresponding to New Eng.
land, and many restaurants that don t
want so much crust take bread that Is
made in IUaves about Is inches IL
length. and not very wide. baked not
separately, bat laid Close together, So
that the luaves have crust On tho ends
only. Some hotels buy this kind OF
bread. but hotels generally use mora
French bread and Vienna stick. Tax
d., J