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Cooking and Castle-Building

Cooking and Castle-Building


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About the Book

Purchase of this book includes free trial access to www.million-books.com where you can read more than a million books for free. This is an OCR edition with typos. Excerpt from book: CHAPTER III. STILL DABBLING IN DOUGH. To-day, Alice, we will make rolls and Graham bread. Let us begin with Graham bread. Having set the ferment last night, we now divide it, pouring a portion into a separate bowl, into which we stir Graham flour, adding more or less sugar, according to taste, and a little salt. Add flour, in small quantities at a time, and allow the sponge to rise during the intervals. When too stiff to stir readily, work well with the hand until the dough seems very elastic and clinging. Add, at this working, all the flour required. When stiff enough, the dough will work free from the sides of the bowl; but Graham bread should be made less stiff than white bread. Leave it in the bowl to rise; and, when light, knead it upon tho board only enough to shape into loaves, and then put it in pans to rise. It is well to gash all loaves of bread with a sharp knife, after they are in the pan. This incision should be an inch deep, and extend nearly the length of the loaf. This prevents binding, and allows the loaf, in rising, more freedom toshape itself gracefully. Put into warm pans, well covered, in a warm room, these Graham loaves will rise in twenty or thirty minutes; possibly fifteen. Graham bread does not require quite so hot an oven as white bread, but should bake a longer time. For rolls we have here a quart or three pints of ferment, into which we stir flour, the same as for bread. In every case be careful to have the flour warm, so that the fermentation may not be checked. Should you, at any time, find the ferment or sponge has received a chill, and is slow in its action, add the necessary warmth, not by placing it over a hot range, or close to the stove, where the heat will be extreme at some points, but by putting the bowl containing the spon...


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Product Details
  • ISBN-13: 9780217823784
  • Publisher: General Books
  • Publisher Imprint: General Books
  • Height: 246 mm
  • No of Pages: 44
  • Spine Width: 2 mm
  • Width: 189 mm
  • ISBN-10: 0217823785
  • Publisher Date: 18 Jan 2012
  • Binding: Paperback
  • Language: English
  • Returnable: N
  • Weight: 95 gr


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