p. 13 | A Hint to Bread Makers

Review and Herald Publishing Association · Takoma Park Station, Washington, D. C. · Mar 9, 1916

A Hint to Bread Makers

In this day and age, when every one likes fresh bread, the housekeeper is sometimes troubled to keep her weekly baking moist enough to suit the taste of her family. By following the method I learned from an old English cook, I have no difficulty in this. As soon as my bread is done, I place it outdoors or in some spot where “the wind will blow through it,” and leave it there until it is cold. Then I wrap each loaf in waxed paper, such as all hygienic baker’s bread comes in, and put the loaves in the regular bread box. By keeping the bread completely covered, it remains moist and fresh down to the very last crumb.—Selected.