The advocate., 1897-10-13
The Housekeeper.
Fancy Loaves.

Fancy LOaves.
The form in which the weekly loaves
Of household bread is baked makes more
difference In its flavor than most people
suppose. When the bread is formed
into thin loaves it should rise larger,
but 1t bakes quicker and has more Of
the sweet, nutty flavor of the wheat.
Cut out a portion of bread each week
for rolls This dough for rolls should be
rolled out to the thickness Of about an
inch. Part of the rolls can be cut in
circle with cutter about three and one
half inches in diameter Part Of these
circles may be made into "spllt" rolls
by pressing the handle OF a knife
across the center and rolling the two
sides toward the crease thus made The
other part may be made into "capplng"
rolls by pressing the handle Of the knife
at distance Of twO-thirds across the
circle and turning the third part over
the larger portion. Some rolls may be
cut with an ordinary knife into oblOng
strips about an inch and half by three
and half. Let any OF these forms Of
bread rise for an hour. Rub them with
melted butter before setting them to
rise and cover them closely to prevent
crust forming over them. Bake them
from fifteen to twenty minutes in very
hot oven. The quicker they are baked
the sweeter and more nutty the flavor Of
the rolls. These small forms Of bread
will not keep 80 long as the large lOaves
The large lOaves do not require to rise
over half an hour, because they have a
chance to rise in the oven during the
hour in which they are baking.
A braid is a good form in which to
bake the loaf Of household bread which
Is to be eaten the first day while 1t is
warm. Take about two-thirds as much
dough as is required for an ordinary
loaf and divide 1t into three parts. Roll
each Of these parts into strips Of even
thickness and about twenty inches in
length. Fasten the ends of these strips
together and braid them into an even
loose braid. Pull out the braid in the
center and make 1t small at the ends by
pushing it together. Let 1t rise for half
or three-quarters Of an hour At the
end of this time wash 1t over with milk
and dredge 1t with sugar Bake 1t for
about half an hour In quick oven. II
you dislike this sugary crust simply rub
the loaf with butter before 1t Is baked
Tear the braid apart and serve it. 1t
is a delicious bread to eat with coffee.
A nice tea bread is made by rolling out
two sheets Of bread dough the size of an
ordinary loaf and about an inch thick.
Spread one with nice, thick, tart apple
sauce, we'll sweetened. Lay the other
sheet over 1t and let the bread rise half
an hour. Bake 1t three-Quarters Of an
hour, or until done, covering 1t up closely
ON top II there is danger Of its browning
too much. Take 1t out of the oven and
spread it with cold, thick apple sauce.
Sprinkle sugar over 1t and set 1t in the
oven long enough for the sugar to melt
and form coating. Serve 1t sliced when
cold. Stewed peaches or prunes, freed
from their stones, may be used instead
OF apple sauce A cup Of raisins may be
added to loaf of ordinary wheat bread
by way Of variety for tea. MOlsten the
crust with milk and dredge 1t with sugar,
and then bake the raisin bread as usual.
New York Tribune.
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