CHAPTER XXXI.
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] |