5 Bread Making Books in PORT KENNEDY, Western Australia for sale

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1. Vienna Bread: Instructions and Recipes written by Charles and James Scott in 1909 has 86 pages. "Vienna bread is to common bread what the light Continental confections are to solid slab cake and plum pudding. It is not a bread fit for appeasing the appetite of a farm labourer. It is the bread of breads, with a sweet milky nuttiness about it which makes one think involuntarily of golden wheat fields and lowing kine. It is that bread which makes one wonder how the baker can put such a grand flavour of butter in without the bread in any way feeling heavy or greasy. It is bread with a soft creamy crumb and a glossy golden crust, with a crispness about it that is absent in all other breads. It is the bread you can eat when you have no appetite; it is the bread you buy from the baker when you have plenty of bread in the pantry; in fact, it is the bread that once eaten will always be eaten."
2. One Hundred and Twenty Recipes: Bread, Cakes, and Pies, by Mrs Nellie Immig written in 1915 with 127 pages. "Rules For Baking - Always have oven hot. Put on lower shelf first after 10 or 15 minutes. Put on top shelf, loaf cake 30 to 40 minutes. Layer 10 to 15 minutes. Fruit, molasses or chocolate cake bake slow. If you think cake is burning put pan of cold water underneath. Can be put underneath any cake. Will not make it soggy. Put 2 or 3 thicknesses of paper under fruit or molasses cake; 1 or 2 under other loaf cakes. To keep icing from running off cake when cold sprinkle Presto Flour on top before putting icing on."
3. Leavening Agents: Yeast, Leaven, Salt-Rising, Fermentation, Baking Powder, Aerated Bread, Milk Powder written by Richard N Hart in 1914, with 100 pages. "This volume fills a gap in the literature of baking in this country. The baker knows a good deal about his flours and also how they are made, but he knows very little about his yeast and less still about his baking powder. He has been well supplied with literature on the technology and chemistry of flour, but much of the data on his aerating agents has either been aimed over his head or else has been purposely misleading."
4. Bread and Bread-Making, by Mrs Sarah Tyson Rorer written in 1899 with 90 pages. "The object of this work is twofold: first, to give in a concise and easily managed form, a set of recipes, used in every household, every day; secondly, to point out "the reasons why" we have failures, even with perfect recipes; the flour, yeast and manipulations are of equal importance. Every recipe in this little book, with well selected materials, has been tried by the author and many times by the pupils, with perfect results."
5. Home Made Bread has 37 pages, unknown author and publish date. 1st. Dough should be thoroughly mixed. 2nd. Make small loaves and bake well. 3rd. If your bread is not light and spongy enough, give your dough more age; if too much so, take your dough younger.
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