In addition to the bread mixer mentioned, there is another convenient
type that is constructed in two parts, the top part having a sifter in
its bottom, through which the flour or other dry ingredients are sifted.
The sifting is done with a crank, which also operates a shaft to which
is attached a number of knives extending in different directions. These
knives accomplish the mixing and the kneading. The bread is allowed to
rise in the lower part of the bread mixer, the top part being removed
after the mixing and sifting have been accomplished.
Any of the bread-making methods described may be used with the bread
mixer without change in the process, and no kneading need be done by
hand except a sufficient amount to shape the loaves after the last
rising and before they are placed in the pans.
SERVING BREAD
69. Bread is one of the foods that every one takes so much as a matter
of course that little thought is given to its serving. Of course, it
does not offer so much opportunity for variety in serving as do some
foods; yet, like all other foods, it appeals more to the appetites of
those who are to eat it if it is served in an attractive manner. A few
ideas as to the ways in which it may be served will therefore not
be amiss.
As fresh bread is not easily digested, it should not usually be served
until it is at least 24 hours old.
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