Serving Hot Breads


34. Hot breads, in contrast with yeast breads, are intended to be eaten hot, and, to be most satisfactory, should be served as soon as possible after they are baked. They usually take the place of bread in the meal for which they are served, but there are various ways of using them whereby variety is given to them and to the meal.

A favorite combination with many persons is hot biscuits or muffins served with honey. If honey is not available, jam, preserves, or sirup may be substituted to advantage.

A mixture made like baking-powder biscuits and baked or steamed is especially good when served with chicken or meat stew poured over it. The same mixture sweetened and made a trifle richer may be served with fruit and cream for short cake. For afternoon tea, tiny muffins and biscuits about the size of a 50-cent piece are very attractive. Then, too, if they are split and buttered, they may be served with salad for a light luncheon.

Hot breads baked in the form of a loaf require some attention as far as preparing them for the table is concerned. Gingerbread and corn cake are better if they are broken rather than cut while hot. In case they are preferred cut, a sharp knife should be employed, and, to obtain slices that have a good appearance, the knife should be heated and the cutting done before it cools. Usually, gingerbread is served plain, but the addition of icing improves it considerably and provides a simple cake that can be used for dessert.

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Hot Breads in the Diet | Principal Requirements for Hot Breads | Leavening Agents | Hot-Bread Utensils and Their Use | Preparing the Hot-Bread Mixture | Baking the Hot-Bread Mixture | Serving Hot Breads | Popover Recipes | Griddle-Cake Recipes | Waffle Recipes | Muffin Recipes | Corn-Cake Recipes | Biscuit Recipes | Miscellaneous Hot-Bread Recipes | Utilising Left-Over Hot Breads | Luncheon Menu

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