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By Eliza Acton
Published 1845
When the surface is uniformly browned, and it is everywhere firm to the touch, and the bottom crust of a loaf is hard, it is generally certain that it is thoroughly baked. To test bread that has been cut (or yeast-cakes), press down the crumb lightly in the centre with the thumb; when it is elastic and rises again to its place, it is proof that it is perfectly done; but if the indentation remains, the heat has not sufficiently penetrated the dough to convert it into wholesome eating.