How long the bread should bake depends on the
size of the loaf. Under proper oven temperature, a small loaf, or one
made with 1 cupful of liquid, ought to bake in from 50 minutes to 1
hour, while a large loaf requires from 1-1/2 to 2 hours. As has been
explained, the loaf should begin to brown, or have its crust formed, in
about 15 minutes after it is placed in the oven, and the baking should
proceed rather slowly.
[Illustration: Fig. 16]
To get the best results in baking, the pans should be placed so that the
air in the oven will circulate freely around them. If they are so placed
that the loaves touch each other or the sides of the oven, the loaves
will rise unevenly and consequently will be unsightly in shape, like
those shown in Figs. 14 and 15. If the loaves rise higher on one side
than on the other, even when the pans are properly placed, it is evident
that the heat is greater in that place than in the other parts of the
oven and the loaves should therefore be changed to another position.
Proper care given to bread while baking will produce loaves that are an
even brown on the bottom, sides, and top and that shrink from the sides
of the pan.
[Illustration: Fig. 17]
60. CARE OF BREAD AFTER BAKING.--As soon as the bread has baked
sufficiently, take it from the oven, remove the loaves from the pans,
and place them to cool where the air may circulate freely around them.
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