=Baking the bread.=——The temperature of the oven should be steady, and about 380° F. An authority recommends 180° C. (355° F.) when the loaf is put in, rising to 220° C. (425° F.).[15] The amount of flour for one loaf has been given. A loaf this size should be baked in a pan 8-1/2 to 9 inches × 3-1/2 to 4 × 3 to 3-1/2. The material of the pan is not of great consequence. Tin gives good results, a longer time being required for baking in a granite pan. A loaf should bake about one hour. (See Fig. 55.) [Illustration: FIG. 55.——A few loaves of bread. _Courtesy of the Dept. of Foods and Cookery, Teachers College._] _Rolls and biscuit_ may be shaped in many ways. (See Fig. 56.) How will the baking differ from that of the loaf? [Illustration: FIG. 56.——Rolls of different shapes. _Courtesy of the Dept. of Foods and Cookery, Teachers College._] =Care of bread after baking.=——Remove from the pans, cool on a rack, place in tin box or stone jar, and cover with paraffin paper. _Uses of stale bread._——Bread that has become too dry may be freshened by moistening the surface and heating in the oven. Bread may be used for toast, croutons for soup, escalloped dishes, puddings, crumbs for coating other food materials, and may be made into cups for holding other materials. EXPERIMENTS AND RECIPES _A. Experiment with gluten._ _Materials._——1 cup of flour, a 10-inch square of cheesecloth, a piece of string, a pan or tin or granite plate. _Method._——Tie the flour in the cheesecloth, and wash it, preferably under the faucet, until the starch is washed out. Remove the gluten, stretch and knead into a ball. Place the ball on a pan in the oven. Note results. Note temperature of oven, if possible. _B. Experiments with yeast._ 1. _Materials_, (_a_) 1 cake of yeast dissolved in 1/3 of a cupful of lukewarm water with water added to make 1/2 cupful, (_b_) 1/4 cup water and 1/4 cup flour stirred together + 1 tablespoonful of molasses. Divide this mixture into three parts. _Method._——Add 2 tablespoonfuls of (_a_) to each of two thirds of (_b_). Put remaining portion of (_a_) into a saucepan and bring it to the boiling point and then add it to the third part of (_b_). Number these bowls 1, 2, 3. (1) Surround bowl No. 1 with lukewarm water and keep the water at this temperature by adding warmer water from time to time. Note result. (2) Surround bowl No. 2 with cracked ice and salt. Note result. (3) Surround bowl No. 3 with lukewarm water as in No. 1. Note result. (4) Before the end of the hour remove bowl No. 2 from the ice water and surround it with water at 100° F. and watch results. State conclusions as to effect of temperature upon the growth of the yeast cell. 2. _Materials._——1 yeast cake dissolved in 1/2 cup of water 80° F. + 1 tablespoonful molasses. Limewater. 4 small wide-mouthed bottles, or test tubes, 4 saucers or beakers.