Now have a baking-board well floured, and turn all the dough on to it.
Have tins or earthenware pans, or even pie-dishes well greased. Divide the
dough, putting enough to half fill the pans or tins. Put these on the
fender to rise again for 20 to 30 minutes, then bake in a hot oven, about
350 degrees (a little hotter than for pastry).
Bake (for a loaf about 2 lbs. in a moderate oven) from 30 to 40 minutes.
Of course the time depends greatly on the size of the loaves and the heat
of the oven.
The above recipe produces the ordinary white loaf. Better bread would, in
my opinion, result from the use of a very fine wholemeal flour such as the
"Nu-Era," and the omission of salt.
XIV.--UNFIRED FOOD.
The true unfired feeder is an ideal, _i.e.,_ he exists only in idea, at
least so far as my experience goes! To be truly consistent the unfired
feeder should live entirely on raw foods--fruit, nuts and salads. But most
unfired feeders utilise heat to a slight extent, although they do not
actually cook the food. In addition, most of them use various breadstuffs
and biscuits which, of course, are cooked food. "Unfired" bread is sold by
some health food stores, and is a preparation of wheat which has been
treated and softened by a gentle heat.
Cereals should never be eaten with fruit, but may be eaten with salads and
cheese. The mid-day meal of the unfired feeder should consist of nuts or
cheese and a large plate of well-chopped salad with some kind of dressing
over it; olive oil and lemon-juice or one of the nut-oils and lemon-juice.
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