Chapter XXXI
Reading edition
BREAD.
Page
Remarks on Home-made Bread 594
To purify Yeast for Bread or Cakes 595
The Oven 595
A few rules to be observed in making Bread 596
Household Bread 596
Bordyke Bread (Author’s receipt) 597
German Yeast (and Bread made with German Yeast) 598
Professor Liebig’s Bavarian Brown Bread (very nutritious and wholesome) 599
English Brown Bread 599
Unfermented Bread 599
Potato Bread 600
Dinner or Breakfast Rolls 600
Geneva Rolls or Buns 601
Rusks 602
Excellent Dairy Bread, made without Yeast (Author’s receipt) 602
To keep Bread 603
To freshen stale Bread (and Pastry, &c.) and preserve it from mould 603
To know when Bread is sufficiently baked 604
On the proper fermentation of Dough 604