A Treatise on the Art of Making Good and Wholesome Bread of Wheat, Oats, Rye, Barley, and Other Farinaceous Grain
by Friedrich Christian Accum
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Language: English
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About this eBook
- Author
- Accum, Friedrich Christian, 1769-1838
- Title
- A treatise on the art of making good wholesome bread of wheat, oats, rye, barley and other farinaceous grains Exhibiting the alimentary properties and chemical constitution of different kinds of bread corn, and of the various substitutes used for bread, in different parts of the world
- Credits
- Produced by deaurider, Barry Abrahamsen, and the Online Distributed Proofreading Team at www.pgdp.net (This file was produced from images generously made available by The Internet Archive)
- Language
- English
- LoC Class
- TX: Technology: Home economics
- Subject
- Bread
- Category
- Text
- Project Gutenberg
- eBook-No. 60424
- Release Date
- October 4, 2019
- Copyright
- Public domain in the USA.
Contents
- 1.A TREATISE ON THE ART OF MAKING GOOD AND WHOLESOME BREAD OF WHEAT, OATS, RYE, BARLEY, AND OTHER FARINACEOUS GRAIN
- 2.CONTENTS.
- 3.PRELIMINARY OBSERVATIONS.
- 4.HISTORICAL SKETCH OF THE ART OF MAKING BREAD. — Bread Corn , — The Bread-Fruit. — Sago Bread. — SAGO. — Casava Bread. — TAPIOCA. — Plantain Bread. — Banana Bread. — Bread of Dried Fish. — Bread made of Moss. — Bread made of Earth.
- 5.Analysis of Bread Flour. — THEORY OF THE PANIFICATION OF BREAD FLOUR.
- 6.Unleavened Bread. — To make Oatmeal Cakes. — Mixed Oatmeal and Pease Bread. — Unleavened Maize Bread. — Unleavened Bean-Flour Bread. — Unleavened Buckwheat Bread. [4] — Unleavened Acorn Bread. — Sea Biscuit.
- 7.Leavened Bread, — Leavened Rye Bread. — Hungarian Rye Bread.
- 8.Bread made with Yeast. — METHOD OF MAKING WHEATEN BREAD, AS PRACTISED BY THE LONDON BAKERS. — QUANTITY OF BREAD OBTAINABLE FROM A GIVEN QUANTITY OF WHEATEN FLOUR. — Home-made Wheaten Bread. — To make Pan Bread. — Brown Wheaten Bread. — Mixed Wheaten Bread. — Rolls, French Bread, Muffins and Crumpets. — Barley Bread. — Mixed Barley Bread. — Rye Bread. — Turnip Bread. — Rice Bread. — Potatoe Bread. — Potatoe Rolls. — Apple Bread. — Domestic Oven for Baking Bread. — Popular Errors concerning the Quality of Bread. — Laws prohibiting the Adulteration of Bread and Bread Flour. — Economical Application of Yeast. — Economical Preparation of Yeast. — Potatoe Yeast. — Method of Preserving Yeast.
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