



Produced by Cindy Horton and the Online Distributed
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                        THE
              BREAD AND BISCUIT BAKER’S
                        AND
              SUGAR-BOILER’S ASSISTANT


     Including a large variety of Modern Recipes

                        FOR

  _BREAD -- TEA CAKES -- HARD AND FANCY BISCUITS --
   BUNS -- GINGERBREADS -- SHORTBREADS -- PASTRY --
     CUSTARDS -- FRUIT CAKES -- SMALL GOODS FOR
      SMALL MASTERS -- CONFECTIONS IN SUGAR --
        LOZENGES -- ICE CREAMS -- PRESERVING
          FRUIT -- CHOCOLATE, ETC., ETC._


                 WITH REMARKS ON
             THE ART OF BREAD-MAKING
                        AND
       CHEMISTRY AS APPLIED TO BREAD-MAKING


                        BY
                   ROBERT WELLS

  PRACTICAL BAKER, CONFECTIONER, AND PASTRYCOOK, SCARBOROUGH


        Second Edition, with Additional Recipes.


[Illustration: Capio Lumen]


                    LONDON
            CROSBY LOCKWOOD AND SON
    7, STATIONERS’ HALL COURT, LUDGATE HILL
                     1890
           [_All rights reserved._]




PREFACE.


In submitting the following pages for public approval, the Author hopes
that the work may prove acceptable and useful to the Baking Trade as a
Book of Instruction for Learners, and for daily reference in the Shop
and Bakehouse; and having exercised great care in its compilation, he
believes that in all its details it will be found a trustworthy guide.

From his own experience in the Baker’s business, he is satisfied that
a book of this kind, embodying in a handy form the accumulated results
of the work of practical men, is really wanted; and as in the choice
of Recipes he has been guided by an intimate acquaintance with the
requirements of the trade, and as every recipe here given has been
tested by actual and successful use, he trusts that the labour which he
has bestowed upon the preparation of the work may be rewarded by its
wide acceptance by his brethren in the trade.

The work being divided into sections, as shown in the Contents, and
a full Index having been added, reference can readily be made, as
occasion may arise, either to a class of goods, or to a particular
recipe.

Any suggestions for the improvement of the work, which the experience
of others may lead them to propose, will, if communicated to the
Author, be gratefully esteemed and carefully dealt with in future
editions.

  SCARBOROUGH,
    _October, 1888_.


ADVERTISEMENT TO THE SECOND EDITION.

It is very gratifying to both Author and Publishers that this little
book has been so favourably received by the Baking Trade and the public
that a second edition is required within a few months of the first
issue of the work.

The opportunity has been taken to insert some additional recipes for
the whole-meal and other breads which of late have been so frequently
recommended as substitutes for the white bread in established use,
together with some remarks on the subject by Professors Jago and
Graham; and a few corrections in the text (the necessity for which
escaped notice when the work was first in the press) have also been
made.

  _August, 1889._




CONTENTS.


  BREAD AND BISCUIT BAKING, ETC.

                                                               PAGE
  I.--INTRODUCTORY CHAPTER.
         Slow Process in the Art of Bread-making                  1
         Need of Technical Training                               1
         Chemistry as applied to Bread-making                     2
         Process of Fermentation                                  4
         Liebig on the Process of Bread-making                    5
         Professors Jago and Graham on Brown Bread             7, 8


  II.--GENERAL REMARKS ON BAKING.
         Baking and its several Branches                         10
         Essentials of good Bread-making                         10
         German Yeast and Parisian Barm                          11
         Recipe for American Patent Yeast                        12
         Judging between good and bad Flour                      13
         Liebig on the Action of Alum in Bread                   13
         Professor Vaughan on Adulteration with Alum             13
         Importance of good Butter to the Pastrycook             13


  III.--BREAD, TEA CAKES, BUNS, ETC.
         1. To make Home-made Bread                              17
         2. Bread-making by the Old Method                       17
         3. Modern Way of making Bread                           18
         4. Scotch Style of making Bread                         19
         5. Home-made Whole Meal Bread                           20
         6. Whole Meal Bread for Master Bakers                   21
         7. Unfermented or Diet Bread                            21
         8. Rye Bread                                            22
         9. Coarse Bread                                         22
        10. Germ Flour Bread                                     23
        11. Tea Cakes                                            24
        12. Queen’s Bread                                        24
        13. Sally Luns, Yorkshire, or Tea Cakes                  24
        14. Muffins                                              25
        15.   Another Way                                        25
        16. Crumpets                                             26
        17. Oatmeal Cake                                         27
        18. Bath Buns                                            27
        19.   Another Way                                        27
        20. Hot Cross Buns                                       28
        21. Chelsea Buns                                         28
        22. Balmoral Cakes                                       29
        23. Balloon or Prussian Cakes                            29
        24. Saffron Buns                                         29
        25. Cinnamon Buns                                        30
        26. Jub