AMERICAN OVENS

The English bread-book · Eliza Acton · 1857
Source
The English bread-book
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (2)
for baking bread and cakes
Instructions (10)
  1. Place loaves in an American oven of moderate size, ensuring they are not too large.
  2. Provide constant attention to prevent scorching.
  3. Do not place loaves too close to the fire, either at the beginning or during baking.
  4. Watch and turn loaves from time to time for even heat distribution.
  5. Lay paper over the tops if they start to color too quickly before being done.
  6. For best results, bake in tins suited to the oven's dimensions.
  7. Consider using a shallow tin-mould (1.5-2 inches deep, same size top and bottom) that fits the oven's interior for baking bread, cakes, and other preparations.
  8. If using a mould of the specified height, press dough evenly into it, filling to about one-third or slightly more of its depth.
  9. Slightly cut the top of the dough once or twice.
  10. Bake until done.
Original Text
AMERICAN OVENS. well in an American oven of moderate size; but the loaves must not be very large; and they must receive constant attention to prevent their being scorched in one part before they are sufficiently baked in another. They should not be placed too close to the fire at first, nor at any time quite near to it. They should be watched and turned round from time to time that the heat may reach them equally; and paper should be laid over the tops if they should accidentally take too much colour before they are done. They will answer best in this kind of oven if put into tins suited to its dimensions. Persons who use the American oven habitually will find it a great advantage to have a tin-mould nearly the size of the interior (or two smaller ones fitted easily to it), of about an inch and a half or two inches in depth, and the same size at the top and bottom. This shallow mould or tin permits bread, cakes, and many other preparations, to be baked in the best manner that an oven of the above construction will permit, and renders it altogether far more useful than those which are simply fitted with the common tin tray usually sold in them. If dough be very evenly pressed into a slightly buttered mould of the height that has been named, to within a third or rather more of its depth, and slightly cut once or twice across the top, it will form an exceedingly nice loaf provided the baking
Notes
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