=Bread, Cassava=, is made from the root of the _manihot_, by first
expressing the juice, then grinding the residue into a coarse meal, and
baking it in the form of cakes upon thin iron plates. When steeped in oil,
and flavoured with cayenne, and slightly broiled upon a gridiron, it is
not unpalatable.
=Bread, Extemporaneous.= See BREAD, UNFERMENTED.
=Bread, French.= _Prep._ 1. From fine flour, as the best white bread. For
the better kinds, and for those intended for rolls and small fancy bread,
the sponge and dough is commonly wetted with milk and water, and,
occasionally, a very little butter is added. "When the rolls or small
fancy loaves have lain in a quick oven about a quarter of an hour, turn
them on the other side for about a quarter of an hour longer. Then take
them out and chip them with a knife, which will make them look spongy, and
of a fine yellow; whereas rasping takes off this fine colour, and renders
their look less inviting."
2. FRENCH SOUP-BREAD. From fine flour, but employing fully double the
usual quantity of salt. It is baked in thin loaves, so as to be nearly all
crust, by which means it becomes more soluble in hot soup.
=Bread, Hick's Pat'ent.= This is ordinary bread baked in an oven so
arranged that the vapours arising during the process are condensed in a
suitable receiver. The condensed liquor is a crude, weak spirit, produced
during the fermentation of the dough, and possesses little commercial
value; indeed, insufficient to pay for the expenses attending its
collection. Besides which, the bread prepared under this patent was
rejected by the vulgar, who flocked to the shops of the neighbouring
bakers, who professed to sell their bread with "the gin in it."
=Bread, Household.= This name is commonly given to bread made with flour
from which only the coarser portion of the bran has been removed; and to
bread prepared from a mixture of flour and potatoes. The following are
examples:--
1. (Rev. Mr Haggett.) Remove the flake-bran from flour, 14 _lbs._; boil
the bran in 1 _gall._ of water until reduced to 7 pints; strain, cool, and
knead in the flour, adding salt and yeast as for other bread. Very
wholesome.
2. Flour, 7 _lbs._; mealy potatoes (well mashed), 3 _lbs._; as before.
Objectionable for the reasons already given.
=Bread, Leav'ened.= (l[)e]v'-). Using leaven instead of yeast, and in the
same way. About 1 _lb._ to each bushel of flour is usually sufficient. The
more leaven used, the lighter the bread made with it will be; and the
fresher and sweeter the leaven, the less sour will it taste. Leaven,
except among the Jews and sailors, is now superseded by yeast.
=Bread, London White.= The common proportions of the London bakers
are--Flour, 1 sack; common salt, 4-1/2 lbs.; alum, 5 oz.; yeast, 4 pints;
warm water for the sponge (about), 3 galls. The process has been already
noticed.
=Bread, Paris White.= The following has been handed to us as the plan
commonly adopted by the Paris bakers for their best white bread:--On 80
lbs. of the dough (before the yeast was added) from yesterday's baking, as
much lukewarm water is poured as will be required to make 320 lbs. of
flour into a rather thin dough; as soon as this has risen, 80 lbs. are
taken out and reserved in a warm place as leaven for the next day's
baking; 1 lb. of dry yeast, dissolved in warm water, is then added to the
remaining portion, and the whole lightly kneaded; as soon as it has
sufficiently risen, it is made into loaves, and shortly afterwards baked;
the loaves being placed in the oven without touching each other, so that
they may become crusty all round.
=Bread, Unfermented.= _Syn._ EXTEMPORANEOUS BREAD. _Prep._ 1. From Jones's
patent flour. Very wholesome and excellent; indeed, when skilfully made
and baked, almost equal to French bread.