Bread Making and Baking Archive
Written between 1805 and 1921, these 41 books cover the 19th and early 20th century art of bread making and baking. Over 5,000 pages devoted to countless recipes, many written down for the first time ever.
Many of these books were written before the advent of the industrial revolution. Reading through recipes, techniques and advice in these books gives you a real sense of the dramatic changes going on in the 19th and early 20th centuries.
Learn lost recipes and marvel at the delights of raisin pie, improved aerated bread, salt bread, rye cakes, Johnny cakes, and Vienna bread. In these pages you'll find techniques, recipes and ingredients lost to the ages.
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A New and Cheap Art of Bread-Making (1847) 12 pages
A Practical Guide for the Cake and Bread Baker (1884) 128 pages
A Treatise on Bread and Bread-Making (1837) 152 pages
A Treatise on Flour, Yeast, Fermentation and Baking Together With Recipes for Bread and Cakes (1914) 132 pages
A Treatise on the Art of Bread- Making (1805) 261 pages
An Introduction to the Study of the Principles of Bread-Making (1900) 144 pages
Baker’s Practical Up-to-Date Receipt Books for Bakers (1922) 134 pages
Bakers’ Bread (1906) 126 pages
Bread and Bread-Making: How to Make Many Varieties Easily and With the Best Results (1889) 100 pages
Bread and Cake Baking: A Collection of Recipes (1877) 82 pages
Bread and Pastry Recipes of the World Famous Chefs (1913) 84 pages
Bread and the Principles of Bread Making (1900) 52 pages
Bread Facts (1920) 124 pages
Bread For the Million! (1861) 24 pages
Bread from Stones (1894) 148 pages
Bread Making and Bread Baking (1915) 136 pages
Bread-Making (1884) 84 Pages
Home Made Bread (1920) 40 pages
Improved Aerated Bread (1866) 32 pages
Leavening Agents (1914) 116 pages
Modern Mixes for Bakers (1914) 72 pages
New England Breakfast Breads Luncheon and Tea Biscuits (1891) 142 pages
Our Daily Bread (1879) 80 pages
Salt-Rising Bread and Some Comparisons With Bread Made With Yeast (1912) 52 pages
Siebel’s Manual and Record Book for Bakers and Millers (1917) 244 pages
Some Points in the Making and Judging of Bread (1913) 48 pages
The Bakers’ Hand Book (1895) 70 pages
The Book of Bread (1903) 406 pages
The Chemistry of Breadmaking (1912) 248 pages
The Complete Bread, Cake and Cracker Baker (1881) 397 pages
The Complete Confectioner (1846) 164 pages
The Conquest of Bread (1913) 328 pages
The History of Bread: From Prehistoric to Modern Times (1904) 203 pages
The Hygienic Cook-Book (1881) 56 pages
The Modern Practical Bread Baker (1900) 158 pages
The Princess baker (1880) 19 pages
The Technology of Bead-Making (1921) 650 pages
The Theory and Art of Bread-Making (1861) 36 pages
Vienna Bread: Instruction and Recipes (1909) 94 pages
War Bread (1918) 124 pages
War Bread and Bread Crumb Recipes (1918) 28 pages
Wheat Flour and Bread (1903) 24 pages