66. As a general rule, not much consideration need be given to the utilizing of left-over hot breads, for these are not often baked in large quantities and consequently are usually eaten at the meal for which they are intended. Still, if any should be left over, they should never be wasted, for there are [...]
1. Closely related to yeast breads, or those in which yeast is used as the leavening agent, are breads known as HOT BREADS, or QUICK BREADS. As these names indicate, such breads are prepared in a very short time and gare intended to be served while they are fresh and hot. Hot breads, to gcall [...]
70. In order that the beginner may bring into use the bread-making principles and directions that have been set forth, and at the same time become familiar with the quantities of ingredients that must be used, there are here given a number of recipes for the making of bread. These recipes include not only white [...]
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