|EVERY FEW MINUTES|
Marie Straszheim and Lois Oberhelman
The art of breadmaking is one that can be easily learned and one which gives a great feeling of satisfaction — of real achievement. Even the inexperienced person can, by following the simple "hows" and "whys" of breadmaking, delight her family with delicious, golden-crusted bread and fluffy, tender rolls.
Bread in some form is a standard food for most American families three times a day. In some families, bread supplies one-third to one-half of the day's energy. It is economical, easily obtainable, and has a generally well-liked flavor.
Whole grain bread is an excellent food because if furnishes iron, phosphorus, vitamin B1 or thiamin, and niacin, as well as starch for energy. The enriched white bread has some of the same food elements as whole grain but not in the same amount.
A variety of luscious homemade bread and rolls can add interest to the family meals as well as assure an adequate supply of bread.
It is less expensive to bake at home than to buy bread, and especially is this significant in larger families where a considerable amount of breadstuff is used. Savings made by baking at home amount to approximately one-half the cost of baker's bread.
From one bushel of wheat about 40-45 pounds of flour can be milled. This will make approximately 53-63 pound loaves of bread.