The Republican. [volume] (Oakland, Md.) 1877-current, 1894-07-05
BREAD.
Few Facts About a Somewhat Familiar
n Article of Food.

Few Facts About a Somewhat Familiar
n Article of Food.
Styles change in bread as in every
hing else, and shapes that were more
kor 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 great difference in it in appear
rance and in taste. The 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 making finer, whittier,
smoother loaf Bakers do not all agree
fs to the exact proportions in which
these fours 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 flour is made of the entire grain
of the rye; the rye flour used in the
ordinary rye bread is usually mixed
| with wheat flour in proportions vary
| ing from a little wheat up to half
| wheat. OF the bread sold in American
bakeries about S. per cent. is wheat,
the remaining Is per cent. being di-
vided about equally among graham,
| rye and gluten. In German bakeries
the proportion of rye bread sold is very
p1Xch greater
: g..sazers are all the time getting up
TnewS 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 as many diff
ferent kinds of dough; for instance,
there is New England dough, a 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
breads are made in different sizes: the
New England is made in at least five,
which are sold at ) cents. S cents, 10
| cents, % cents and 80 cents: usually the
| 30-cent loaf is made to weigh a tritle
more than three 10-cent loaves would
| weigh. The smallest sized New En-
| gland loaf is the one most sold, as is
| the case with all breads made in sizes.
but the Scent and 10-cent loaves are in
/ large demand. and there is a steady
sale for the loaves at p and 80 cents;
| the larger of the two big loaves is some
! times 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 loaves 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 shape corresponding to New En-
gland, and many restaurants that
%On't want so much crust take a
bread that is made in loaves about
eighteen inches in length, and not very
wide, baked not separately, but laid
close together, 50 that the loaves have
crust on the ends only. Some hotels
buy this kind of bread, but hotels gen
orally use some French bread and
Vienna sticks. Taking all the people
together, old and young. it is probable
that about three-quarters like their
| bread crustV-N Y Sun