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 |
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