Montgomery County sentinel. [volume] (Rockville, Md.) 1855-1974, 1960-03-24
Proud Tradition
Proud Tradition
Breed Important
In Human Diet.
History Reveals

as basic food In human diet predates recorded history
of man himself.
While bread has become the most universally used
food among all civilized people, its historical thread and
Importance to for countless thousand of years. pro-
vdes dramatic contrast to neatly stacked loaves on the
shelves of modern supermarket.
Bread is the only food product which, throughout
history has synbosed the whole of daily food require
nlonts OF man. As such SYMBOL moved through Biblical
stories and remained to be recorded By ancient historians
and to lend depth to lOod pictures drdcn by poets and
cbroncIc5S Of other erus.
Placing date under the beginning of bread is not
an easy task Archaeological explorations of known Stone
Age remains, in particular, the Swiss Lake Dwellings,
brought cacined bread cakes to light While no fixed
chronological time in recorded history be place
limits and bounds the Stone Age period of mans history
Psychologists place the first of three principal stages
the stage in which metal unknown and stone, wood
and bone used for fashioning the implements of
survival.
Swiss Lake Dwellings, then provide traceable history
of bread to the Stone Age 1t is believed early in his
neverendng search for food found granbearng grasses
pleasant to tastewhich could be stored for food Later
he pounded it between stones and produced meal
easier to eat than grain itself Still later he mixed the
meal with water and produced palaabe PASTE When he
resored baking to further improve palaabty he used
stone baking slabs and covered them with hot ashes When
he lacked fire. he turned to the longer process of
drying the paste.
As traces into the recorded portions of the story
OF mankind it is found that in the Biblical country OF
Chaldea-loich stood alual lands then eristing be-
tCeen separate mouths of the Euphraes and Ts riUerS
UOOW
OF every home had its baking oUen and grinding stones
1t the ancient Egyptians however, who are said
to have brought bread baking to high art of perfection
and produced for the rich and mighty of the land white
bread from wheat LoaVes mufn-shaped in the form
of elongated rolls sprnked top with Seeds have been
brought from excavated tombs of the mighty pharaohs
To ancient Egyptians too goes credit for accidental
discovery of of yeast in bread baking AS the story
goesan Egyptian baker allowed spores OF yeast plant
fall into spoiled dough- The result-fermentation and dis
covery of the means to make dough rise.
The first oven for baking bread also perfected
by the Egyptians round, brick vessel, with the top
mounded to cone-shape had fire box in the bottom and
partition separating the baking portion from the fire.
Public bakeries ersed in Rome nearly tl0o hundred
gears before Christianity In Pompeii, number OF rich
private houses maintained personal mills and bake houses
But the city had bakers by trade In excavations at
Ponpe lodves of bread haze been found round in form
and bearing the mark OF the public baker
The first college of milers and bakers founded in
Rome nearly 1900 years ago by the Emperor Trajan
basreef on the tomb of the baker Eurysaces who
lived hundred years before founding of Trajans college
shows in detail the operations of bakery of that period
It the Roman satirist Juvena who said Romans re-
quired only two thingspdnem ct ciTcenses bread and
circuses.
In Turkey iOhen Bread toent to famine prices it aOas
the popular custom to hang baker or ttoo In both
Turkey and Egypt, baker oo sold light or ddteraed
bread nailed to the dOoTpoSt OF his Sh0pby the ear
First wheat to be grown in the Western Hemisphere
grown in Mexico in 1880 by servant of Cortez The
pilgrims harvested wheat crop in 1921 and celebrated
the baking bread IN community OVen Inc IlrSL gov
of New York, Peter Mnuit established mill on
Manhattan Island five years later.
Schmidt Baking Company of Baltimore, bakers OF
Tenderly TaDisted Blue Ribbon Bread headed by Mr.
Carl Schmidt, lUhose grandparents founded the baking
company in the family home back in 1883 Mrs. Peter
Schmidt grandmother of the present Company president
the first baker Grandfather Schmidt delivered the
hot loaves on foot in large tote baskets
From this beginning, homemade bread baked In a
wood stove has evolved the largest commercial bakery
on the Eastern Seaboad Schooed in the tradition OF
equality and of the long history behind the prod
uct the Schmidt Baking Company has continually worked
to further the art of baking and to incorporate in end
results the skis of the old master baker.
YeU dimension in "tiUst baking" lately unUeiled IN
Schnds tendery tlUsted Blue Ribbon Bread according
to Mr. Schmidt, "is another example OF mans restless
ingenious search for todyS to improve on nature Ihe
mechanical ttDSng process tOc toiStS tOo Iodues INTO
one giues finer TEXTURE locked in flavor and longer fresh
ness
SIN modern times" MIR. Schmidt said the problems of
production and wide distribution exaggerated all the
shortcomings of the traditional method for baking bread
Twisting bread dough by hand did not fit into the schedule
of modern plant such ours with bread production
schedule in of many millions of oaves annually
Because of the many consumer advantages found IN
bread produced By the aOSbahng process aOe here at
Sctndts only had to find mechanical method for
OiSting bread dough but add to such process the gentle
and important touch of the master baker Anything less
Coud haze destroyed the quality objecveS sought Most
~hOuSeUiUeS only too familiar lcth the e1dcting tenn
permanent of bread dough-"
Mr.. Schmidt concluded "the streamlined bakery pro-