An excellent way for baking of Bread, that it shall not be hard crusted, nor yield so many crums.--From A Rich Cabinet--
Goe to the Plate-worker, (such as maketh ordinary Dripping-pans) and cause him to make a Pot... ...according as you mean the bigness of your Loaf shall be... ...when it is done, take a little Butter, and annoint the in-side of the pot there-with, and when your Dow is moulded put it in the same...
While I like a hard crust, it's funny to learn that all the people who don't are the ones who have traditional taste buds, because having a soft crust on bread was a selling point in 1668.
No comments:
Post a Comment