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Newspaper
Hershey Press
Location
Hershey, Pennsylvania, United States of America
Date
Aug 12, 1910
Page
12
A 1910 article explains bread as a staple and outlines four essential ingredients for a loaf: flour with high gluten content, fresh yeast, a liquid such as milk or water, and salt. It details yeast science, gluten function, and a practical compressed yeast recipe plus variations for whole wheat and diabetic bread, emphasizing fermentation, proper rising times, baking temperatures, and storage.
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