Chapter XXXI: Bread

Page

Remarks on Home-made Bread 594

To purify Yeast for Bread or 595
Cakes

The Oven 595

A few rules to be observed in 596
making Bread

Household Bread 596

Bordyke Bread (_Author’s 597
receipt_)

German Yeast (and Bread made 598
with German Yeast)

Professor Liebig’s Bavarian 599
Brown Bread (_very
nutritious and wholesome_)

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 602
without Yeast (_Author’s
receipt_)

To keep Bread 603

To freshen stale Bread (and 603
Pastry, &c.) and preserve it
from mould

To know when Bread is 604
sufficiently baked

On the proper fermentation of 604
Dough