BREAD, a mass of dough, kneaded and baked in an oven. See BAKING.
Bread ought to be well kneaded, and seasoned with a little salt, otherwise it is accounted very unwholesome.
We find bread sometimes made of rye, oats, barley, or vetch-flour; but of all others, that prepared from wheat affords the most wholesome nourishment. In several parts of Asia, Africa, and America, they make bread of maize-flour; besides which, the Americans make bread of the cassava-root. See CASSAVA.
Some are of opinion, that corn growing in gravelly and light lands, makes better bread than that which grows in deep and low grounds.
French-Bread. To make good French bread, for every two quarts of flour, add six spoonfuls of ale yeast; also milk and water, warmed; a bit of butter, and a little salt; make them pretty light, and letting them rise before the fire, bake them in a quick oven.
Some put the yolks of six eggs, and the whites of two, to this quantity; but others think the bread better without them.
Foreign bread, or biscuit, pays duty on importation 1s. 7d. for every 112lb. whereof 1s. 5d. is repaid on exporting it again.