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Finest Hotel Bread

Sometimes called Vienna bread, and French bread.

Make the dough by the receipt for French split rolls, and knead it several times according to the extended directions already given for common bread. This makes bread so white and fine that it vies with the napkins on the best appointed tables, and elicits admiration from the most fastidious. It is a feather in the hotel baker's cap when very particular, excellent and discriminating housekeepers outside, send to beg a loaf of this extra fine bread for their company days. That's the only sort of premiums hotel fellows are ever allowed to win. Remember, this bread should be kneaded 3 or 4 different times, at intervals apart.