When it comes to a universal food, bread is the only one that it eaten by every kind of culture and figures in almost every religion. In fact, breaking bread together is something that almost any culture can recognize as a symbol of peace. Bread is the tie that binds us all.
On the other hand, If you were to raise an acre of wheat with the intention of making it into bread that wheat could feed a family of four three meals a day for ten years. No wonder it is such a cornerstone to anyone’s plans to move away from the mainstay of civilization.
Of course, you don’t need to live in the mountains to be interested in baking bread. The recent “slow food movement” has seen more people bake bread for the joy of it. If you have ever walked through a home where bread is baking you would instantly know why.
Although the basics of bread are pretty simple, there are hundreds of recipes that make the varieties of bread we know today. Here we have a few that may get you started on your own bread making adventure.
For the beginner we have whole wheat bread or sourdough in an easy to follow recipe. If you have been making bread and want to try new recipes, we have a great collection in our meal-master bread booklet. There are also some old archival booklets with an old fashion approach to making bread in The Art of Making Bread or The Key Points to Making and Judging Bread that are fascinating and full of hands-on knowledge.
No matter what kind of knowledge you are looking for, there is probably something right here that will answer your questions on how to bake bread. Our booklets look at such questions as:
- What are the characteristics of good bread?
- How does bread fermentation work?
- How do you know when yeast is too stale to work?
- What do I need to do different when baking at high altitudes?
This treatise on learning to make bread, originally created in the early 1800s, is a complete guide to not only the baking of bread, but gives good solid information on the best methods to grow wheat, the best cultivation techniques, milling of wheat into flour and also the various methods for making bread out of other than wheat flour.
This through explanation of all the principles that go into the basics of breadmaking is a wonderful primer for anyone who has ever wanted to completely understand the entire process of breadmaking. It will give the reader a look at not only the work of making bread but also the concepts of chemistry and biology those are behind the baking of bread.
The success of our foremost bakers is due to the fact that they have mastered the types of details shown here and studied the business theoretically as well as practically. This 134 page booklet will give the reader a wealth of details and techniques that can make the job of making bakers bread from scratch, in any kind of situation, that much easier.
This is a simple easy to use recipe for making home style sourdough bread out of the simplest of ingredients. All the instructions are simple and homey and let you know that you can do this with ease. As a bonus there is a second recipe for low yeast bread at the end that is also quick and easy to make.
Probably there are few callings that can claim an older or more respectable origin than that of the Baking Trade, and nothing marks the progress of the world's cuisine more clearly than the difference that exists between ancient and modern bread making. This booklet presents a classic look at a wide range of bread topics, and gives us a window on the old and true methods to achieve the perfect breads.
This is a great and simple recipe for making the most delicious pumpkin bread or a breakfast pumpkin loaf from the simplest of ingredients. Quick easy and the end results are very tasty. As an added bonus there is a recipe at the beginning for making the pumpkin puree for the recipe and this can be used for a wide variety of purposes beyond just the pumpkin bread seen here.
This 135 page booklet is a delightful collection of recipes that include making and baking bread from the early 1900s that has preserved many of the old fashion approaches to cooking that has been lost to modernization. It is hoped that these simple recipes will inspire you to cook in the simplest way possible, to enjoy the basics of food as our forefathers did.
The object of this pamphlet is to deal, in the first place, with those branches of knowledge which together constitute the scientific foundations of bread-making as a science in itself. The booklet covers bread making thoroughly and answers all the basic questions anyone would have when considering the needs for baking bread the best possible way.
This booklet is a comprehensive overview of not only the art of making bread but also a thorough study of the history and lineage of bread making. This booklet is intended to deliver the means of a considerable improvement in the quality of bread and bread making, and, as a natural and necessary consequence, an improvement in the health and happiness of those who consume it.
Here are over 500 great and easy to do meal-master recipes for making any kind of bread you can name. This is a great collection of quick and easy bread recipes that can be made and stored for weeks at a time. Contains recipes for every kind of bread you can imagine from chili cheese bread to dumplings, muffins, corn bread and even sourdough starter.