FREE BOOKS

Author's List




PREV.   NEXT  
|<   127   128   129   130   131   132   133   134   135   136   137   138   139   140   141   142   143   144   145   146   147   148   149   150   151  
152   153   154   155   156   157   158   159   160   161   162   163   164   165   166   167   168   169   170   171   172   173   174   175   176   >>   >|  
of the points of the piece and draw it over the left thumb toward the center of the roll, holding it there with the left thumb. Turn the dough and repeat the operation until you have been all around the dough, and each point has been drawn in; then place on the pan to rise. Allow the rolls to become very light, and bake. Rolls prepared in this manner are termed _Imperial Rolls_, and if the folding has been properly done, when well baked they will be composed of a succession of light layers, which can be readily separated. _French Rolls_ may be made by shaping each portion of dough into small oval rolls quite tapering at each end, allowing them to become light, and baking far enough apart so that one will not touch another. If, when the dough is light and ready to shape, it be rolled on the board until about one eighth of an inch in thickness, and cut into five-inch squares, then divided through the center into triangles, rolled up, beginning with the wide side, and placed in the pan to rise in semicircular shape, the rolls are called _Crescents_. What are termed _Parker House Rolls_ may be made from well-risen dough prepared with milk, rolled upon the board to a uniform thickness of about one forth inch; cut into round or oval shapes with the cutter; folded, one third over the other two thirds; allowed to rise until very light, and baked. The light, rolled dough, may be formed into a _Braid_ by cutting into strips six inches in length and one in width, joining the ends of each three, and braiding. The heat of the oven should be somewhat greater for roils and biscuit than for bread. The time required will depend upon the heat and the size of the roll, but it will seldom exceed one half hour. Neither rolls nor biscuits should be eaten hot, as they are then open to the same objections as other new yeast bread. BROWN BREAD.--To one and one fourth cups of new milk which has been scalded and cooled, add one fourth of a cup of lively yeast, three tablespoonfuls of sugar, and one cup each of white flour, rye flour or sifted rye meal, and yellow corn meal. With different brands of flour there may need to be some variation in the quantity of liquid to be used. The mixture should be thick enough to shape. Allow it to rise until light and cracked over the top; put into a bread pan, and when again well risen, bake for an hour and a half or two hours in an oven sufficiently hot at first to arrest fermentation and fix the
PREV.   NEXT  
|<   127   128   129   130   131   132   133   134   135   136   137   138   139   140   141   142   143   144   145   146   147   148   149   150   151  
152   153   154   155   156   157   158   159   160   161   162   163   164   165   166   167   168   169   170   171   172   173   174   175   176   >>   >|  



Top keywords:
rolled
 

thickness

 

fourth

 

prepared

 

center

 
termed
 
Neither
 

joining

 
inches
 

length


depend

 

biscuit

 
greater
 

braiding

 
seldom
 

required

 
exceed
 
scalded
 

variation

 

brands


sufficiently

 

mixture

 

cracked

 

quantity

 

liquid

 

yellow

 

sifted

 

arrest

 

objections

 

fermentation


strips

 
tablespoonfuls
 

lively

 

cooled

 

biscuits

 
readily
 

separated

 
layers
 

succession

 
properly

composed
 

French

 
shaping
 
allowing
 

baking

 

tapering

 
portion
 

folding

 
repeat
 

operation