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Flour Mixtures Continued: Bread and Other Yeast Mixtures: Rolls

BAKING BREAD AND ROLLS Bread to be baked in individual portions requires a hotter oven than full-sized loaves. The general directions are the same for both bread and biscuit. Divide the time of baking into quarters; in the first quarter the dough should spring, or grow light, a little, and should color in spots and cease to rise. By the end of the second quarter the bread should be of a delicate brown; during the next quarter the baking is practically finished; the heat should be lowered during the last quarter. Loaves of bread of the size indicated should bake in about one hour, biscuits and rolls in about half an hour.

GLAZING BREAD AND ROLLS If a crisp crust is desired, brush over the surface of the bread or rolls, near the close of baking, with white of egg, slightly beaten. If a soft crust is desired, use a cooked paste made of two teaspoonfuls of cornstarch diluted with cold water and cooked ten minutes with a cup of boiling water. The applications of egg or starch may be repeated several times. For buns, German coffee cake and the like use the paste and dredge with sugar, or sugar and cinnamon, after each application of paste.