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Ec33-940 Home Baking Of Breads, Florence J. Atwood
Ec33-940 Home Baking Of Breads, Florence J. Atwood
University of Nebraska-Lincoln Extension: Historical Materials
Bread in some form is one article of food that is served on the table three times a day. No other single article of food has as constant a place in the daily menu. Bread is often the main item for breakfasts and suppers. The combination of bread and milk lends itself to an economical meal.
Breadmaking is not a difficult task. The splendid flours and reliable yeasts which are available have done much in helping to assure success in breadmaking. Home baking offers opportunities for variety in menus at low cost.
This 1933 extension circular discusses the principle ingredients …