The Bakers' Guide

Ingredients

• two men instead of one
• one whites
• 23 fuel 4 salt 1 yeast
• 4 salt 1 yeast
• 1 yeast
• 10 add to this a halfpenny
• salt

Directions

1. water, 280 lbs. flour; heat of water 100 to no°F. ; dough to prove 3 hours ; mould and bake.

2. The examples as to time are near enough to fit all bake- houses, but the capable workman, in a trial of two, will be able to fit his time to his work to a few minutes.

3. Sponge stirring is wasteful of material, and uses up time and energy, and therefore should be discarded, it savours too much of those days of yore, when it was the custom to buy cheap flour, and spend unlimited time upon it to make it look good in the loaf ; when the shape of the loaf and wash on the outside were considered of more importance than the colour and flavour of the inside. Modern buyers of bread have not been slow to support the more modern and progressive mode of baking bread to eat, and not to look at ; and those businesses which have spent an extra shilling in flour, and a few pence in diastase, and cared little for the look of the loaf/ have mostly received the lion's share of support.

4. The shapes of bread which require much more time in moulding and shaping, such as plaits, extra long loaves, etc., should be discouraged. They take twice the time to mould than the plainer sorts — coburg, cottage and square — and require more room in oven and care in baking, and thus cost 100 % extra for labour, or two men instead of one. If you cannot get an extra farthing for them, don't make them, leave them to the baker that likes to serve faddish buyers, and accommodate them with a month's credit as well. It is in some of these seemingly simple points that certain of the old shops are losing ground, and giving place in the trade to new firms, whose system is more simple, and what they save in this way they give to the public in improved flour ; and the public are not blind, especially those who are prepared to pay. People know the value of ready money now-a-days. Made by the modern process with machinery this is how the cost works out on the lines stated : —

5. A patent — worth, say j£i 6 o

6. And a country 1 2 o

7. Or, one whites and one household town flour will make fine eating bread in the way described — that is, per 280 lbs. £1 4 o

8. Labour 23

9. Yeast and yeast food

10. Add to this a halfpenny for delivery

11. Total ...

12. £1 7 6 3 10

13. £1 11 4--

Nutrition, whole recipe (rough)

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Salt	1 tsp (6g)	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.