The temperature of the oven and time required for baking depend upon the size of the loaves, yet the bread should be placed in rather a quick oven, one in which the loaves should brown in about fifteen minutes, when the heat may be reduced, finishing the baking more slowly.
Small biscuits and rolls can stand a much hotter oven and quicker baking than large loaves, which must be heated slowly, and baked a longer time.

A one-pound loaf should bake about one hour.

On being taken from the oven, bread should be placed on a sieve, so that the air can circulate about it until it is thoroughly cooled.

In the _Farmers' Bulletin_, we read: "The lightness and sweetness depend as much on the way bread is made as on the materials used." The greatest care should be used in preparing and baking the dough and in cooking and keeping the finished bread.

Though good housekeepers agree that light, well-raised bread can readily be made, with reasonable care and attention, heavy, badly-raised bread is unfortunately very common.
Such bread is not palatable and is generally considered to be unwholesome, and probably more indigestion has been caused by it than by any other badly-cooked food.