Bread-Making

Appears in
top 1000Mrs Beeton's All About Cookery
Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1871

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Bread is obtained by baking a mixture of flour, water and salt, which is made light and porous by the use of yeast or some other means of aeration. Bread which has not been aerated is known as unleavened bread and is eaten by the Jews in commemoration at their special religious feasts.

Flour used for break-making is primarily that obtained from the wheat grain, a white flour being obtained when all the outer husk has been removed before grinding. Wholemeal is the entire grain ground down. In the case of the latter, the keeping quality may be less good because of the fat content of the flour, but on the other hand a more nutritionally valuable food is obtained.