Bread and Bread Making: How to Bake Bread

This special edition of 'Bread and Bread Making' was written and published by the U.S. Department of Agriculture in 1910. Inside you will find all you need to know about how to make good, old fashioned home-baked bread. Tips, tricks, hints and the science for baking perfect bread at home, so you know exactly what you're eating and feeding to your family. And let's face it, is there anything on earth that smells like the aroma of freshly baked bread? Features chapters on Grains and Flours, Yeast and Other Leavening Agencies, Raised Bread, Unleavened Bread, Nutritive Value and Cost of Bread, and more. A wonderful book for all home bakers. IMPORTANT NOTE – Please read BEFORE buying! THIS BOOK IS A REPRINT. IT IS NOT AN ORIGINAL COPY. This book is a reprint edition and is a perfect facsimile of the original book. It is not set in a modern typeface and has not been digitally enhanced. As a result, some characters and images might suffer from slight imperfections, blurring, or minor shadows in the page background. This book appears exactly as it did when it was first printed. DISCLAIMER : Due to the age of this book, some methods or practices may have been deemed unsafe or unacceptable in the interim years. If purchasing a book more than 50 years old, please use due diligence before putting the information into practice. In utilizing the information herein, you do so at your own risk. We republish antiquarian books without judgment, solely for their historical and cultural importance, and for educational purposes.

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