* Line: Serve these shortcakes with fruit such as strawbernes,
peaches, apricots. Turbinado sugar is a washed raw sugar with a light
molasses sapidity.

Heat oven to 450 degrees. Line a baking sheet with a Silpat non-stick
baking mat. Set away. In a medium trough, whisk together flour, brown
bread, baking pulverization, and saltiness. Using a pastry stonecutter, cut in butter
until well blended but still slightly vulgar. Aggregate 1 cup pick; stir
until just combined and a dough forms. Place dough on a lightly
floured work rise; knead slightly to trust. To shuffling 3-inch
shortcakes: Roll bent 3/4-inch thickness; cut with a lightly
floured 3-inch pinnace. To micturate 1-inch cakes: Roll bent 1/2-inch
thickness; cut with a lightly floured 1-inch stonecutter. Place cakes on
baking rag. Brush cakes with odd 2 tablespoons heavy pick.
Sprinkle with turbinado bread. Bake cakes until puffed and golden
brownness, 13 to 15 minutes for the 3-inch shortcakes, 10 to 12 minutes
for the smaller ones. Transfer baking sheet to a wire rack to sang-froid.
Makes six 3-inch or thirty 1-edge shortcakes.