Part 1 History and background: our bread grain - wheat, rye, barley, oats and peas; milling; bread flours and meals; yeasts; salt; liquids and fats used in breadmaking; eggs, died fruit, sugar, psices and flavourings used in yeast cakes and breads; ,alt extracts; bread ovens; the bread fatories; shapes and names of english loaves; moulds and tins for bread and yeast cakes; storage of meal and flour; storage of bread; weights of loaves and the assize of bread; weights, measures and temperatures; weighing and measuring equipment; the cost of baking your own bread. Part 2 Recipes.
