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Bread, to shape


Divide the dough, as soon as kneaded, in as many parts as you wish to make loaves; then knead each part, one after another, so as to make a kind of ball; then, by rolling and pulling it, give it an elongated, sausage-like shape. A pound loaf can be made a foot and a half long, as well as four inches; it will only be narrower and thinner, and will have more crust. When the dough is thus elongated, take a round stick or a small rolling-pin, place it on the top of the dough, right on the middle, lengthwise, and then press on it and roll just a little, to and fro, so as to make a kind of furrow in the middle. Have a towel well dusted with flour, place the dough on it upside down, that is, the furrowed side under; let rise as ordinary bread; turn it into a pan, but so that the furrowed side will be up (the side that was down in rising must be up in baking); dust the furrow well with rye-flour to prevent the paste from closing, so that the top of the loaf will be concave instead of convex when baked.


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Hand-Book of Practical Cookery (1884).

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