Bread should be baked in a hot oven. If the oven be too hot the crust will brown quickly, and before the heat has reached the center, thus preventing further rising; the loaf should continue rising for first fifteen minutes of baking, when it should begin to brown, and continue browning for the next twenty minutes. The last fifteen minutes it should finish baking, when the heat may be reduced. When bread is done, it will not cling to sides of pan, and may be easily removed. Biscuits require more heat than loaf bread, should continue rising the first five minutes, and begin to brown in eight minutes. Always use a Soyer Thermometer for testing temperature of oven.