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Breads
TIP: To freshen stale biscuits
or rolls, put them into a steamer for ten minutes, then dry them off in
a hot oven; or dip each roll for an instant in cold water and heat them
crisp in the oven.
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Did You Know?
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From history of bread: At
first the trades of miller and baker were carried on by the same
person. The man who undertook the grinding of the grain had ovens near
his mill, which he let to his lord to bake bread, when he did not
confine his business to persons who sent him their corn to grind.
At a later period public bakers established themselves, who
not only baked
the loaves which were brought to them already kneaded, but also made
bread
which they sold by weight; and this system was in existence until very
recently.
Bread made with barley, oats, or millet was always ranked as coarse
food, to which the poor only had recourse in years of want. Barley
bread was, besides, used as a kind of punishment, and monks who had
committed any serious offence against discipline were condemned to live
on it for a certain period.
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