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Simple Bread Cooking Recipe

Below is the quick and easy cooking recipe for Bread.

The word is derived from the Anglo-Saxon bracan, to bruise, to pound, which is expressive of the ancient mode of preparing the grain. Bread was not introduced into Rome until five hundred and fifty years after its foundation. Pliny informs us that the Romans learned this, with many other improvements, during the war with Perseus, King of Macedon. The armies, on their return, brought Grecian bakers with them into Italy, who were called pistores, from their ancient practice of bruising the grain in mortars.

The Greeks ascribed the invention of bread-making to Pan. But the Chaldeans and Egyptians were acquainted with it at a still more remote period. In the paintings discovered in the tombs of Egypt the various processes used by them in bread-making are distinctly represented.

Bread from wheat was first made in China, 2000 B.C.

An extensive variety of substances is used in making bread. The roots, shoots, bark, flowers, fruits, and seeds of trees and plants have been, and are still, made into bread by semi-civilized races. In Iceland codfish is dried and beaten to a powder, and made into bread.

Bread is universally admitted to be a matter deserving the serious consideration of all good housewives. It is no longer a luxury, as in olden times, but a positive necessity; upon it depends the health of all mankind. It is, therefore, highly important that its ingredients should be of the very best quality. At no time is this question more seriously to be considered than when changing the food of infants from liquids to solid food.

Bakers' bread cannot always be relied upon. One never knows to what extent the flour has been mixed with brands of flour made from musty or sprouted wheat, as the baker can make what appears to be good bread from these by mixing them with what is known as garlic flour, which is a grade of flour ground with garlic, the effect being to conceal other unpleasant odors.

Their flour is often stored in damp cellars, where, under the influence of heat that is not strong enough to expel moisture, fermentation takes place in it, exactly as it does in bread-making, except on a smaller scale.

Any flour containing too much moisture is likely to "heat," or sour, and flour of the best quality, when placed in damp, stuffy cellars where it will absorb moisture, is likely to do the same thing. The yeast used by many bakers is deserving the attention of the Health Department. Damaged hops are often used, which, when boiled too long, impart their obnoxious flavor to the yeast, and to the bread made from it.

If what is known as "head yeast" be allowed to ferment too far—as is often the case—it will sour the stock yeast; or if the fermentation be too feeble, the result in either case will be unhealthy bread.

Potatoes used in making "potato ferment" are often of a very inferior quality, and impart their rankness to the bread. When bread is sold by weight an excess of water is introduced to brands of dry flour, which absorb more than others, and the result is heavy, dark, pasty bread, which is often sour.

By the producer of inferior bread these little items are not taken into consideration. The bread has been made, and it must be sold. And the unsuspecting housewife who buys bread from certain bakers because they sell it a few cents less per loaf than the price asked by firms who will not jeopardize their reputations, is endangering the health of her family.

I particularly warn my readers against bakers seeking customers by cutting rates. They cannot supply good bread at low rates without using inferior flour.

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