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Seventh

Knead again, shaping into loaves; divide dough into as many portions as there are cups of liquid in the mixture. Place in pans, if a dark crust is desired, brush over with skimmed milk or melted fat. Eighth. Cover and let rise in a warm place to double their bulk. Ninth. The baking is as important as the mixing of bread. The temperature of the oven depends somewhat upon the size of the loaves. If your stove does not contain an oven thermometer, test the oven by spreading one teaspoonful of flour one-quarter of an inch thick on the lid of a jelly glass, and allow it to remain for 5 minutes in the oven. If the flour becomes golden brown, the temperature of the oven is between 400 and 425°F.

Ten minutes after the baking begins, the heat should be decreased gradually. The time for baking bread is usually divided into quarters. The first quarter, the bread rises; the second quarter, it begins to brown; the third quarter, it finishes browning; and the fourth quarter, the baking is completed and the bread shrinks from the pan. Bake loaves from 50 to 60 minutes.

Tenth. Cool loaves on a rack or place them so the air can circulate freely around the loaf. 1 cup scalded milk 1 cup boiling water 2 tablespoons fat