Ingredients.—4 lbs. of Vienna flour, ¾ of an oz. of salt, ¾ of an oz. of yeast, 1 quart of milk and water.
Method.—Make the milk and water warm, then dissolve the salt and yeast in it, and make into a nice smooth dough. Cover over with a clean cloth, and keep the dough in a warm place for 3 hours; at the end of that time turn it out on to the board, and give it a good kneading and dusting over; cover again, and keep warm for 1 hour for the dough to recover itself, then divide it into convenient-sized pieces and mould them up round. Let them stand on the board, and cover up with a cloth to prove. When light enough, wash over with a beaten-up egg, using a brush for the purpose. When all the loaves are washed over, take a sharp knife and cut them five or six times cross-wise. Now take each loaf separately, place it in the oven, cover over with a square tin, and bake in a moderate heat. Skimmed milk, or half milk and half water, may be used if economy is desired, but in the latter case it will be necessary to add 2 ozs. of butter to this quantity.
3313.—RICE BREAD. (Fr.—Pain de Riz.)
Ingredients.—1 lb. of rice, 7 lbs. of flour, 1 oz. of salt, 1½ ozs. of compressed yeast, water.
Method.—Wash the rice in cold water, put it in a clean saucepan, cover with water, set over the fire, and cook until tender. Turn the flour into a clean pan, make a hole in the centre, put in the boiled rice, add 1 quart of cold water, and stir up gently without mixing in much flour; test the heat, and if cold enough, add the yeast, dissolved in another pint of water, stirring it into the rice with another handful of flour. Cover over with a clean cloth, and let it stand for 2 hours, then add the salt in fine powder, and make into dough, using any more water that may be necessary for the purpose. Cover over, and leave the dough to rise, then turn out on to the board, divide into convenient-sized loaves, mould up, prove, then bake in a moderate oven. The rice can be boiled in milk if preferred.
Time.—About 4 hours. Average Cost, 1s. 4d. Sufficient for 6 or 8 loaves.
3314.—TEA BREAD. (Fr.—Petits Pain de thé.)
Ingredients.—2 lbs. of flour, ¼ of a lb. of butter, ¼ of a lb. of sugar, 1 oz. of salt, 1½ ozs. of yeast, 1½ pints of milk and water, 4 yolks of eggs.
Method.—Make the milk and water lukewarm, turn it into a convenient-sized basin, dissolve the yeast and 2 ozs. of the sugar in it, stir in ¼ of a lb. of flour, cover over with a clean cloth, and stand aside in a warm place for 20 minutes. While this is standing, weigh the