DREAD, ROllS AND TOAST 29 boa.rd and kncad unli[ so~t and clastic. rut il hack into the ho\d 1ll00StCIl, cover, and let It ri_~l' in a w~"", 1"0 'I " b\Id Ik down, '" "ce untl"dOU) c ItS ,cut toss 011 floured board tho" d'IVI'd'HllO Ioaves, I . , '- C an . p acc 1l1~0 g-r('ascd or. l10urecl )Jan~. Cover the br.:ad and ag llll a[low It to doub[c III hulk, thcn bake onc hour ill a [lOt OVCll, tll'c1.\·c seconds by thc hand, Biscuits require morc heat ~nd less. tUlle to bake, Remo\·e from pans and place in draft If )"011 Wish a hard cI"I:st. tr : soft crtlst is dcsire{\, roll bread ill a clean cloth. If s\'t iTl day.tllllc, nse I cake yeast. This recipe makes 2 l...aves. If sct at l1Ight, use .0 cake yeast. For 4 \ar'l"e loaves take 3 pints milk or water. 3 tablespoons cach of salt, sng"ar, fat or hutter,s l!"arts f1om·, r Ol, yeast dissoh·cd in 0 ellp Inkc\I',lrll1 water. BRAIDED BREAD (BA RCHES) Takc bread lol1gh when ready to shape into loaves. Divide into halvcs, thirds, fourths, etc., according- to the !lumber of strands {lesired for each loaf. Kuead slightly and rolllhe strands cvcnly, prick with a iork. then twist into braid. Place each braided loaf-into a pan (Roured) to rise ulJtil very light. Brush top of bread over witll yolk of well beaten egg" to which a tablespoon of cold watcr has bcen added and sprinkle with poppy seeds. Bake in hot oven forty-five to sixty minutcs, and cool in a undt to form a hanl crust. TO GLAZE BREAD AND ROLLS, Rrnsh top of hread or rolls over WIth )0[1.: of eg-g-, to which a pinch of sugar and a tablespoon of cold watcr has heen added. Bake in hot O\·Cll and ('{lo[ ll\ a draft, if you wIsh? hard nll."t: if a ~oft crllst is desired. brush Ol'cr ,..·ith a little meltcd butter or £ \\"cet crcam as soon lS it eomc, Ollt of thc oven, or put :2 Ica SPOOIlS of corn,.,tarch inlO a :allCCp~I~. add 2 tahl~s.p{}ons colO. waler, mix and adrl half cup of bodmg" water. Stu o\'cr lh,' fire till it cooks for 5 millllll·s. Shortly before the brend and rolls arc ready, brush the lop (),,\.'r \\it~1 cornsta~dl mi.xtmc, then return to the ove11 to dry. Repeat tillS proces : 1ll .5 111I11IltC" and n soft, rich cr\lst will rcsult. For swcetened rolls :lml huns dredge tlH' top ple11liflll1y :vith granulated Sligar, ~hen baste with the cornstarch prcparatlOn, then ret 11m to the o\en to dry. J