Advertisement to the Second Edition

Ingredients

• 2 process of fermentation 4 liebig on the process of bread-making
• 4 liebig on the process of bread-making
• 5 professors jago
• 12 judging between good
• 13 liebig on the action of alum in bread
• 13 professor vaughan on adulteration
• 13 importance of good butter to the pastrycook
• 13 iii

Directions

1. It is very gratifying to both Author and Publishers that this little book has been so favourably received by the Baking Trade and the public that a second edition is required within a few months of the first issue of the work.

2. The opportunity has been taken to insert some additional recipes' for the whole-meal and other breads which of late have been so frequently recommended as substitutes for the white bread in established use, together with some remarks on the subject by Professors Jago and Graham; and a few corrections in the text (the necessity for which escaped notice when the work was first in the press) have also been made.

3. August , 1889.

4. BREAD AND BISCUIT BAKING, Etc.

5. I. — INTRODUCTORY CHAPTER.

6. Slow Process in the Art of Bread-making . . . I

7. Need of Technical Training . . . . . i

8. Chemistry as applied to Bread-making .... 2

9. Process of Fermentation 4

10. Liebig on the Process of Bread-making .... 5

11. Professors Jago and Graham on Brown Bread . . • 7> ^

12. II. — GENERAL REMARKS ON BAKING.

13. Baking and its several Branches . io

14. Essentials of good Bread -making io

15. German Yeast and Parisian Barm . . . . . n

16. Recipe for American Patent Yeast 12

17. Judging between good and bad Flour . . . .13

18. Liebig on the Action of Alum in Bread . . . . 13

19. Professor Vaughan on Adulteration with Alum . .13

20. Importance of good Butter to the Pastrycook . . .13

21. III.— BREAD, TEA CAKES, BUNS, Etc.

22. 1. To make Home-made Bread 17

23. 2. Bread-making by the Old Method . . . .17

24. 3. Modern Way of making Bread 18

25. 4. Scotch Style of making Bread ..... 19

26. 5. Home-made Whole Meal Bread . . . . .20

27. 6. Whole Meal Bread for Master Bakers . . . .21

28. 7. Unfermented or Diet Bread 21

29. 8. Rye Bread . . . . . . . . .22

30. 9. Coarse Bread . . . . . . . . 22

31. 10. Germ Flour Bread ....... 23

32. 11. TeaCakes 24

33. 12. Queen’s Bread 24

34. 13. Sally Luns, Yorkshire, or Tea Cakes . . . .24

35. 14. Muffins 25

36. 15. Another Way 25