Bread Facts (1920)

Bread Facts is a book published in 1920 by the Ward Baking Company, which provides a comprehensive guide to everything related to bread. The book covers the history of bread, its nutritional value, the different types of bread, the process of bread-making, and the various ingredients used in making bread. The book is divided into six sections, each covering a different aspect of bread. The first section provides an introduction to bread, its history, and its importance in human civilization. The second section covers the nutritional value of bread and its role in maintaining a healthy diet. The third section of the book delves into the various types of bread, including white bread, whole wheat bread, rye bread, and other specialty breads. The fourth section explains the process of bread-making, from mixing the dough to baking the bread. The fifth section of the book discusses the various ingredients used in making bread, including flour, yeast, salt, and sugar. The final section provides a collection of recipes for making different types of bread, including sourdough bread, French bread, and cinnamon bread.Overall, Bread Facts is a comprehensive guide to everything related to bread, providing readers with a wealth of information on the history, nutritional value, types, and process of bread-making. The book is an excellent resource for anyone interested in the art of bread-making or simply looking to learn more about this staple food.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.