Next, roll this as a jelly roll and cut the
roll into 1/2-inch slices, as shown in Fig. 22. Place these slices
close together in a shallow pan and let them rise until they are light,
as in Fig. 23. Then bake them in a hot oven for about 15 minutes.
TOAST
93. As every one knows, TOAST is sliced bread browned by means of heat.
To make toast is not a difficult process, but a certain amount of care
must be exercised if good results are desired. The slices used for toast
may be cut thick or thin, depending on whether the persons for whom the
toast is made prefer a soft or a dry toast and whether the digestibility
of the toast is to be taken into consideration. If thick slices are used
and they are toasted the usual length of time necessary to make the
surfaces brown, the centre of the slices will remain soft. Toast made of
thin slices and toasted over a slow fire becomes dry and crisp during
the process of browning and is more digestible than that which is moist.
Such toast will not lose its crispness unless the pieces are piled in a
heap while they are hot and are allowed to soften from the moisture that
collects. While toast is usually served in the form of slices, just as
they are cut from the loaf, the pieces may be cut into shapes of various
kinds; in fact, toast becomes more attractive if it is cut in unusual
shapes.
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