34. 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 [...]
28. REGULATING THE OVEN.–When the ingredients have been properly combined, the mixture is ready to be baked. With the exception of waffles and griddle cakes, the baking of which is explained in connection with the recipes, all hot breads are baked in the oven; therefore, while the mixture is being prepared, the oven should be [...]
26. PRELIMINARY PREPARATION OF INGREDIENTS.–Before the mixing of the ingredients that are to be used in the batters and doughs of hot breads is begun, all that are needed for the recipe selected should be collected and properly measured. Always sift the flour that is to be used for this purpose. This is a rule [...]
PURPOSE OF UTENSILS
18. The utensils required for the making of hot breads consist of two kinds: those in which the ingredients are prepared and combined to form the mixture and those in which the mixture is to be baked. As soon as it is known just what ones are needed to carry out the recipe [...]
CLASSES OF LEAVENING AGENTS
3. As has been pointed out, the ingredients that are actually required in the making of hot breads are flour, liquid, salt, and leavening, and to give variety to breads of this kind, numerous other materials, including sugar, shortening, eggs, fruit, nuts, etc., are often added. With the exception of leavening agents, [...]
2. Hot breads are quickly and easily made, but in this part of COOKING, as in every other phase of it, certain principles must be understood and applied if the most satisfactory results are desired. These principles pertain chiefly to the ingredients used, the way in which they are measured and handled, the proportions in [...]
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