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A Treatise on the Art of Making Good and Wholesome Bread

by Friedrich Christian Accum

50 sections · Download EPUB

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  1. 1Preface
  2. 2Preliminary Observations
  3. 3Historical Sketch of the Art of Making Bread
  4. 4Bread Corn
  5. 5The Bread-Fruit
  6. 6Sago Bread
  7. 7Sago
  8. 8Casava Bread
  9. 9Tapioca
  10. 10Plantain Bread
  11. 11Banana Bread
  12. 12Bread of Dried Fish
  13. 13Bread Made of Moss
  14. 14Bread Made of Earth
  15. 15Analysis of Bread Flour
  16. 16Theory of the Panification of Bread Flour
  17. 17Unleavened Bread
  18. 18To Make Oatmeal Cakes
  19. 19Mixed Oatmeal and Pease Bread
  20. 20Unleavened Maize Bread
  21. 21Unleavened Bean-Flour Bread
  22. 22Unleavened Buckwheat Bread
  23. 23Unleavened Acorn Bread
  24. 24Sea Biscuit
  25. 25Leavened Bread
  26. 26Leavened Rye Bread
  27. 27Hungarian Rye Bread
  28. 28Bread Made With Yeast
  29. 29Method of Making Wheaten Bread, as Practised by the London Bakers
  30. 30Quantity of Bread Obtainable From a Given Quantity of Wheaten Flour
  31. 31Home-made Wheaten Bread
  32. 32To Make Pan Bread
  33. 33Brown Wheaten Bread
  34. 34Mixed Wheaten Bread
  35. 35Rolls, French Bread, Muffins and Crumpets
  36. 36Barley Bread
  37. 37Mixed Barley Bread
  38. 38Rye Bread
  39. 39Turnip Bread
  40. 40Rice Bread
  41. 41Potatoe Bread
  42. 42Potatoe Rolls
  43. 43Apple Bread
  44. 44Domestic Oven for Baking Bread
  45. 45Popular Errors Concerning the Quality of Bread
  46. 46Laws Prohibiting the Adulteration of Bread and Bread Flour
  47. 47Economical Application of Yeast
  48. 48Economical Preparation of Yeast
  49. 49Potatoe Yeast
  50. 50Method of Preserving Yeast

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