Baking Hot Bread Mixtures Part 3

Another fairly accurate means of testing baked mixtures that do not form a very hard crust consists in making a dent in the center with the finger. If the dent remains, the baking must be continued, but if it springs back into place, the baking is completed.

MUFFIN RECIPES

Muffins are examples of thick batters with variations. This form of hot bread, may be baked in a pan , or in individual tins. Just as other forms of hot breads assist the bread maker in making changes or additions to meals, so do muffins, as they are usually relished by nearly every one.

SERVING HOT BREADS

Hot breads, in contrast with yeast breads, are intended to be eaten hot, and, to be most satisfactory, should be served as soon as possible after they are baked. They usually take the place of bread in the meal for which they are served, but there are various ways of using them whereby variety is given to them and to the meal. A favorite combination with many persons is hot biscuits or muffins served with honey. If honey is not available, jam, preserves, or syrup may be substituted to advantage. A mixture made like baking-powder biscuits and baked or steamed is especially good when served with chicken or meat stew poured over it. The same mixture sweetened and made a trifle richer may be served with fruit and cream for short cake. For afternoon tea, tiny muffins and biscuits about the size of a 50-cent piece are very attractive. Then, too, if they are split and buttered, they may be served with salad for a light luncheon.

Hot breads baked in the form of a loaf require some attention as far as preparing them for the table is concerned. Gingerbread and corn cake are better if they are broken rather than cut while hot. In case they are preferred cut, a sharp knife should be employed, and, to obtain slices that have a good appearance, the knife should be heated and the cutting done before it cools. Usually, gingerbread is served plain, but the addition of icing improves it considerably and provides a simple cake that can be used for dessert.

Recommended Reading

1. Baking Hot Bread Mixtures
REGULATING THE OVEN.--When the ingredients have been properly combined, the mixture is ready to be baked. With the exception of...
2. Baking Hot Bread Mixtures Part 2
If neither an indicator nor a thermometer is available, the heat of the oven may be determined in other ways....
3. Hot Bread Utensils
PURPOSE OF UTENSILS The utensils required for the making of hot breads consist of two kinds: those in which the...
4. Uses For Left Over Bread
Bread that has become stale need not be wasted, for there are many uses to which it may be put....
5. Hot Bread Mixtures And Proportions
BATTERS AND DOUGHS.--The mixtures from which hot breads are produced are of different consistencies, and familiarity with them is necessary...