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The History of Bread From Pre-historic to Modern Times
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CHAPTER XI. OVENS ANCIENT AND MODERN
Word Count: 1618
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Released on: 17/11/2017
gas stove will do very well, and the heat should be about 400 deg. Fahr. A baker's oven is a thing per se. For hund
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1 CHAPTER I. PRE-HISTORIC BREAD2 CHAPTER II. CORN IN EGYPT AND ASSYRIA3 CHAPTER III. BREAD IN PALESTINE4 CHAPTER IV. THE BREAD OF THE CLASSIC LANDS5 CHAPTER V. BREAD IN EASTERN LANDS6 CHAPTER VI. BREAD IN EUROPE AND AMERICA7 CHAPTER VII. Early English Bread8 CHAPTER VIII. HOW GRAIN BECOMES FLOUR9 CHAPTER IX. THE MILLER AND HIS TOLLS10 CHAPTER X. BREAD MAKING AND BAKING11 CHAPTER XI. OVENS ANCIENT AND MODERN12 CHAPTER XII. THE RELIGIOUS USE OF BREAD13 CHAPTER XIII. GINGER BREAD AND CHARITY BREAD14 CHAPTER XIV. BREAD RIOTS15 CHAPTER XV. LEGENDS ABOUT BREAD