Bread Making Videos — Bread Baking Instructional Videos and Baking Supplies.

Bread Making Videos — Bread Baking Instructional Videos and Baking Supplies.:

What was I thinking when I blogged this link?
Grill pizza? Perhaps.

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How to Make Homemade Dough Enhancer | Chickens in the Road

How to Make Homemade Dough Enhancer | Chickens in the Road:

I'm not sure of the economics of this for small batches.

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Grandmother Bread in a Crock Pot | Chickens in the Road

Grandmother Bread in a Crock Pot | Chickens in the Road:

This lead me to a happy accident.

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Crock Pot Bread Baking (Fast Bread in a Slow Cooker) | Artisan Bread in Five Minutes a Day

Crock Pot Bread Baking (Fast Bread in a Slow Cooker) | Artisan Bread in Five Minutes a Day:

My crock pot was much slower than hers. Almost twice as long to cook with little browning.

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Can You Really Bake Bread In A Slow Cooker? - Tolland, CT Patch

Can You Really Bake Bread In A Slow Cooker? - Tolland, CT Patch:


Bread cooked on low with a single rise.

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Rhubarb Bread | The Rhubarb Compendium

Rhubarb Bread | The Rhubarb Compendium:

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The Dinner Files :: Grill bread

The Dinner Files :: Grill bread:

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Cauliflower Crust Pizza | RecipeGirl.com

Cauliflower Crust Pizza | RecipeGirl.com:
I haven't tried this yet.
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1920s Cookery

From http://www.1920-30.com/food/  which has the first volume online:

The "Woman's Institute of Domestic Arts" in Scranton, PA ran a correspondence cooking course to teach women how to prepare, cook and serve food using the most up-to-date information available. Tens of thousands of women in rural and suburban areas in America and worldwide benefited from this educational program. 

These are more training manuals than cook books. Much like an early Joy of Cooking with a lot more details about how to do things and less specific recipes. Maybe Bittman's how to cook everything series is a better analog.

The read online and EPUB versions from gutenberg.org are well laid out with a functioning table of contents. There aren't any links from the index, unfortunately. You'll want the versions with images. I haven't tried the Kindle versions, so I'm not sure how functional they are.

 The bread sections seem fairly thorough in explaining the process. The bread recipes are pretty basic. I haven't read through all the sections other than the yeast bread ones, so I don't know how useful they are.

I noticed the suggested cooking times for vegetables are incredibly long by today's standards.

These recipes may not conform to modern safety standards or call for ingredients that aren't common or in the same form today as they were then. Be careful out there.

Gutenberg.org lumps all 5 volumes under the same title, so I put together this list with descriptions here.

Woman's Institute Library of Cookery Vol. 1
Volume 1: Essentials of Cookery; Cereals; Bread; Hot Breads

Woman's Institute Library of Cookery Vol. 2
Volume 2: Milk, Butter and Cheese; Eggs; Vegetables

Woman's Institute Library of Cookery Vol. 3

Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish

Woman's Institute Library of Cookery Vol. 4

Volume 4: Salads and Sandwiches; Cold and Frozen Desserts; Cakes, Cookies and Puddings; Pastries and Pies

Woman's Institute Library of Cookery Vol. 5

Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals

1920s bread making

I was looking for some general information on baking bread using a sponge or preferment and I found a old public domain book series on "Cookery".

Here are the sections on yeast bread making. From The Project Gutenberg eBook of LIBRARY OF COOKERY, VOLUME ONE.:

Sponge and straight dough basics:
http://www.gutenberg.org/files/9935/9935-h/9935-h.htm#BREAD-MAKING_PROCESSES

Generally, make a sponge with all the ingredients holding back half the flour. Let rise till doubled. Then kneed in remaining flour and let rise again. Then shape, let rise and bake.

Some basic recipes:
http://www.gutenberg.org/files/9935/9935-h/9935-h.htm#BREAD_RECIPES

These recipes use yeast cakes.

From Red Star, 1 yeast cake = 1.5 yeast packets. 1 yeast packet = 2.25 teaspoons. 1 yeast cake would be 3.375 teaspoons or 1 tablespoon + 3/8 teaspoon. I'd use from 1 tablespoon as a rough equivalent.

http://www.redstaryeast.com/lessons-yeast-baking/yeast-conversion-table

For all of the books in the series in formats for e-readers and browsers see this post.

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