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.