Modern Practical Bread Baker: Giving the Newest Methods of Making Bread by Hand and Machinery; Also New Ideas and Instructions on the Trade (Cooking in America)

Robert Wells

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Modern Practical Bread Baker: Giving the Newest Methods of Making Bread by Hand and Machinery; Also New Ideas and Instructions on the Trade (Cooking in America)

Published in the early 1900s, Robert Wells's ""Modern Practical Bread Baker"" is a complete reference to all aspects of bread baking, providing useful information on the key ingredients of bread, such as yeast, flour, and ovens, as well as recipes for all types of bread, including plain and fancy breads, brown breads, and breads using wheat substitutes.

Media	Books Paperback Book (Book with soft cover and glued back)
Released	March 25, 2008
ISBN13	9781429012539
Publishers	Applewood Books
Pages	152
Dimensions	152 × 231 × 11 mm · 240 g
Language	English

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