Wichita daily eagle. [volume] (Wichita, Kan.) 1884-1886, 1885-11-08
THE BREAD-MAKERS.
HOW THE VARIOUS KINDS ARE MADE
TO SUIT ALL TASTES.
Steam Bakeries and the Bread They
Make - Boston Brown" "Home-
Made" and Other varieties-
EIead and People.
Philadelphia Times. !

Philadelphia Timesl
There are about twenty-five varieties OF
bread made nowadays and this does not in
clule the light. nutritious loaves that our
! granimothers knew 50 well how to bake.
nor the crude. doughty first efforts of Vas
sar graduates. Over 1,00a, 600 barrels o:
| -four are soi Annually for homs consump-
ton AMI two-th;rd, of this is made into
| bread. The 1,39) bakers in the city use
| 600 0J) bar. els. A barrel OF good flour viii
make from go to $50 scent loaves and the
bet four is the cheapest to Use. Philadel-
| phia bakers. as q rule, use choice brands
and mix four grades to get the right alloy,
so to speak-two minnesota springs and
two Indiana winters" Some bakers, par
ticularly those who make the best brands OF
bread, only use one grade Of spring wheat
and two Of winter. Ia the olden time yeast
was made OF malt, potatoes and hops, and
it i, still largely uSsi. The bakers Of fancy
breads uss patent yellow COMPRESSED
yeast.
STEAM BAKERIES.
There are seven largo steam bread bak
cries in the city, giving employment to
800 or 100 hands. On, lsrse esta blishment
manufactures the din .r.I.s varieties of vi
emma bread exclusivel,-. II il maize Of the
best -four ami milk instea Of water is us,i
to mix the -four. The u ing is done in air
tight ovens and the ste=E "a generated in bak.
ing settles back on the bread instead Of e.
Gaping. Thi, makes this outer crust thin
and tender AMI gives the bread peculiarly
rich tate and pleasant aroma. Vienna
bread is sold at n better prics than the or
binary water bread and rlany families will
use no other.
a recent invention in bread is what is
known in the trade as steam" Il is made
of tee very best fl ur aud baked in air
tight pans that enclo it on ali siie' 1t is
thus baked in it, own steam and l. rs fins
favor: The tins mould it into symmet-
rical loaf about twelve inches in length,
perfectly round ami squared at the ends.
VARIOUS TRADE NAMES.
Only two bakers in the city make Boston
brown bread, which is composed Of yellow
corn and rye meal sweetenei with molasses
or brown su :ar Ono baker devote, his at
tention to what is known as aeratei bread.
This is manufactured altogether by steam
and is peculiarly light and spongy. While
in course OF preparation the dough is
charged with cerbonic acid gas. which rom
ders the bread light without detracting in
any way from its nutritious qualities. Dys
peptic, can eat it without Inconvenience.
One OF the most popular breads /, round
compact loaf, which is known in the trade
as homemade A small quantity Of white
corn meal is mixe1 with the -four. which
makes the bread firm and moist AMI rem
ders it possible to keep it several days in a
fresh condition
The Schwartz and Kimmel bread, which
Is found on the lunch counter OF every beer
saloon and is much prizel and almost exclu-
sively eaten by the Germans. is made Of
black rye. Its manufacture Is confined to
the small German bakers. Two or three
Jewish bakers make tho wafer-like Passover
bread, which is eaten by the faithful Jews
during tbs great feast from which it takes
its name.
The large bakers have variety Of trade
names for their goods, such rs Vienna,
steam. cream. cream French, cream Vienna,
home. made, bran and rye, breakfast rolls,
finger rolls. Vienna rolls, kaiser semmel and
kipfels. Among tie Lakers of cheaper
breads their goods are classe1 as rolls,
twists box and brick. The long AMI square
Vienna loaves and their various limitations
are most eaten.
TIE BAKERS HARVEST.
During the fall and spring months is the
bakers harvest time. In summer people
eat less AMI thousan leave the city In
winter hot cakes for breakfast and muffias
for tea are made at home and many bake
their own bread.
There have been many improvements
made in bake-ovens OF late years and sew
eral attempts to devise a machine that
would knead the dough. These latter have
been failures aud the dough is still kneadei
by hand.
when first entered the business, years
ago. said an old baker. there was a great
prejudice against bakers bread. 1t used &c
be charged, remember, that the bakers
kneaded ths dough with their feet These
silly and la eless stores have long since
teen forgotten. Most bakers pride them
selves on their cleanliness and will employ
no nan who uses tobacco. /. used to be
charged, and IS now by people who know
moth. ~ about the business, tina. we whit
enei orr bread with alum never saw
any usei for that purpose and have been
in the busine for forty years. We don't
aduiterate, either There Is no cheaper
adulterant than -four and the best you can
buy is the cheapest
BREAD AND PEOPLE.
New Englaniers are very fond OF brown
bread, which they eat with their Sunday
morning dish Of baked beans. During the
week they eat the ordinary grades Of bread
ami are particularly partial TO fresh tea
biscui. at night Toe southsrnsrs eat corn
bread. smoking hot. AMI their wheat bread
is usually small Hat soda biscuits. which |
are not palatable when cold. Strange as il |
may seem. the negro never eats corn bread |
If he can help it AMI prefers his wheat bread
warm and spongy.
The English and Irish are fond Of pecul- |
lar bread b1kei on the hearth in round !
ioaves They ike their bread cold and do
not object if il is stale. Americans ms a
class prefer wheat bread as white ami fresh |
a possible. The Germans eat rye bread al |
most exclusively AMI are particularly fond |
OF the kimuiel or seed bread
sTbs Italians and Chinese eat stale bread |
exclusively said q baker, -and l never yet |
heard of an Italian or a Chinsman suffering
from dyspepsia or the toothache.'