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