A Treatise on Bread, and Bread-making

Flour Water Salt Yeast

Tartine bread

A treatise on the art of making good wholesome bread of wheat, oats, rye, barley and other farinaceous grains Exhibiting the alimentary properties and chemical constitution of different kinds of bread corn, and of the various substitutes used for bread, in different parts of the world

The Bread and Biscuit Baker's and Sugar-Boiler's Assistant Including a Large Variety of Modern Recipes

The Story of a Loaf of Bread

War-Time Breads and Cakes