Bread and Biscuit Baker's Assistant

Ingredients

• 1 quart of milk
• one proficient in muffin-making
• 4 lbs
• 2 ozs
• one hand
• 27 tion to the whys
• 7 lbs
• 8 ozs
• 4 eggs
• 6 ozs
• 4 ozs
• 28 bread
• 3 ozs
• 12 ozs
• 8 lbs
• one stroke of a lever thirty buns
• three turns

Directions

1. teaches me a muffin should be. Practice and judgment are required to make one proficient in muffin-making.

2. There has recently been introduced to the trade a hot plate heated with gas, which will go a long way in helping the muffin- maker. It is both cleaner, handier, and you can bake with it to a more certain degree of heat.

3. 16.— Crumpets.

4. Crumpets are generally made by muffin-makers, the most modern formula being the following : — Take 4 lbs. of good English flour, 2 ozs. of good yeast, and 2 ozs. of salt. The flour and salt may be sifted together. Take 1 quart of milk, and quarts of water, at about ioo° Fahr. ; dissolve your yeast in the water, then mix in your flour and salt ; make all into a thin liquid paste, giving it a thoroughly good mixing ; let it stand for one hour, when you may again give it a tho- roughly good beat ; let it stand for another hour, when it will be ready to bake off. In the meantime thoroughly clean your stove or hot plate before it gets hot, and give it a rub over with a greasy cloth ; then have your rings of the size required (they should be half an inch in depth) ; slightly grease them, and see that they are greased for each round of the hot plate ; have a cup in one hand and a saucer in the other to prevent the batter dropping; pour half a cup of the batter into the rings and spread them with a palette knife to a level surface, putting what comes off (if any) back into your pan. Then, when the bottom part is of a nice golden colour, turn them over with your palette knife, turning the ring at the same time, and bake off a nice colour. Remove them from the stove or hot plate, and lay them on clean boards for a couple of minutes, when with a gentle tap your rings will come clear ; and so on till finished. Nothing but careful practice, and particular atten-

5. OATMEAL CAKES, BA TIL BUNS. 27

6. tion to the whys and wherefores of both hot plates and batter, will make a good muffin or crumpet-maker.

7. 17.— Oatmeal Cake.

8. Take 7 lbs. of medium oatmeal, oz. salt, i|oz. carbonate of soda, oz. cream of tartar, i| lb. of flour, i| lb. of lard. Rub the lard in the oatmeal and flour, having previously mixed all the other ingredients in the oatmeal ; make a bay, add suf- ficient cold water to make all into a good working dough, weigh off at 8 ozs., mould up, pin out the size you think most suitable, cut into four, and place on clean dry tins. Bake in a sharp oven.

9. 18.— Bath Buns.

10. 1 lb. of flour, 8 ozs. of butter, 8 ozs. of sugar, 4 eggs, a little warm milk, 1 oz. of Parisian yeast, some citron peel cut small, and half a nutmeg grated. This will make fourteen twopenny buns.

11. Rub the butter in with the flour, make a bay and break in the eggs, add the yeast with sufficient milk to make the whole into a dough of moderate consistency, and put in a warm place to prove. When it has risen enough mix in the peel, a little essence of lemon, and the sugar, which should be in small pieces about the size of peas. Divide into pieces for buns, prove and bake in gentle heat. They may be washed with egg and dusted with sugar before proving.

12. 19. Another Way. — 4 lbs. of flour, 1 lb. of butter, 6 ozs. of sugar, 4 ozs. of yeast, 4 eggs, and sufficient milk to make all into a dough; add essence of lemon.

13. Warm the milk, add the sugar and yeast with sufficient flour to make a ferment ; when ready, add butter, eggs, and re- mainder of flour, with currants or peel to taste. Weigh or

14. BREAD AND BISCUIT BAUER’S ASSISTANT.

15. divide into 3 ozs. each, mould them up round egg on top rolled in castor sugar; slightly prove, bake in moderate oven.

16. 20.— Hot Cross Buns.

17. Take 1 quart of milk or water, 3 ozs. of yeast, 12 ozs. of moist sugar, 12 ozs. of butter, 1 oz. of salt, with sufficient flour to make a nice mellow dough.

18. Proceed the same as for tea-cakes (p. 24), adding spice, cur- rants, and peel to taste; weigh 4 ozs. for a penny, make a cross in the middle of the bun, wash over with egg, and prove. Spice, however, is very seldom used, as it tends to darken the buns, and thus giving them a poor appearance. An ingenious apparatus has been invented called a Patent Bun Divider, which greatly facilitates the making of these buns, and cannot fail to be of great service where large quantities of buns or cakes are required to be divided. All that is needed is to weigh 8 lbs. of dough, place it in the pan, and at one stroke of a lever thirty buns or cakes are divided ready to mould.

19. 21. — Chelsea Buns.

20. Take plain bun dough (or if for common buns, bread dough), roll it out in a sheet, break some firm butter in small pieces and place over it, roll it out as you would paste ; after you have given it two or three turns, moisten the surface of the dough, and strew over it some moist sugar ; roll up the sheet into a roll, and cut it in slices ; or cut the dough in strips of the required size and turn them round; place on buttered tins having edges, half-an-inch from each. Prove them well, and bake in a moderate oven. They may be dusted with loaf .sugar either before or after they are baked. The quantity of ingredients used must be regulated by the required richness of the buns. £lb. of butter, £lb. of sugar, with 41b. of dough,

Nutrition, whole recipe (rough)

What these numbers assume: 3 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Milk	1 cup (244ml) whole	149
Egg	1 large egg (50g)	78

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.