The story behind a loaf of bread

BREAD

Botham's
Educational
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E.Botham and Sons

Bread in this country has to everybody's benefit reached a high standard of purity and hygiene.

Bread is perhaps the most important item in our diet; it has often been called the staff of life. To give you an idea of the benefit we get from flour and bread, a Government survey showed that flour and bread provided us with more energy value, more protein, more iron, more nicotinic acid and more vitamin B1 than any other basic food. Bread comes to us in many interesting shapes and flavours. From the time-honoured 'cottage' loaf, to some of the delicious Vienna rolls. Nowadays, the sliced and wrapped loaf is the most popular loaf of all. It is ideal for making sandwiches for picnics, and for workers' lunches; there is, however, an important drawback. If you like your bread with a beautiful rich golden crust on it, do not buy the ready-wrapped variety. One of the nicest things in life is to come home hungry from school or work, and have set before one the fresh, buttered crust from a well-done cottage or coburg loaf.

pictures of bread loaves. Coburg, Small top cottage and tinTwist or ChollarSplit LongFarmhouse or DanishFuit LoafMilk LoafBloomer

Split tin, Brick and Cottage
Fancy RumpyBelgian Rollbaton
Fancy Milkbread buns. Vienna Rolls
bread types - Long Vienna or Frech Stick

Bread is such an important part of our lives that it ought to be taken more seriously, and enjoyed to the full. In your town, there are probably a number of bakers. Find the one whose bread you usually enjoy. Besides the ordinary white, wholemeal and wheatmeal loaves, many other kinds are on sale which the baker calls 'fancies'. There are the 'malt' breads, bread with currants, milk loaves (containing milk powder), and various tea breads. Then there is spiced bread, in the form of ginger-bread, but this really comes under the heading of cake, although in Holland it always features on the breakfast table.

Time is marching on in many fields of industry; total mechanisation is the order of the day, and as you have seen, the baking industry is rapidly becoming mechanised. An ordinary loaf needs about three-quarters of an hour in the oven at present. But already, electronic devices are being developed that can bake a loaf, by means of high-frequency heat, in three minutes. A loaf baked so quickly, though, has no time to form a crust-the product is not an attractive one. It would have a great use, though, in international emergencies, such as great earthquakes, floods, etc., when perhaps thousands of people would be in dire need of food. A neighbouring country could make and send huge batches of bread to the stricken area in a very short time. Have you ever thought how much bread you eat in a year? As well as the meat, potatoes, vegetables, etc., you probably eat more than 100kg or nearly twice your own weight.

One thing you can be sure of - bread is one of the finest foods it is possible to get; in fact, it would not be an exaggeration to say that we cannot do without it. There are many items of food and luxuries, such as ice-cream or sweets which we could well do without, and be far healthier for it. A balanced diet to keep you strong and well in mind and body must always contain that staff of life -good bread.

Pictures of: Vienna, Milk loaf, Fancy Rumpy, Belgian, Baton, Cottage, Brick, Split tin, Farmhouse, Danish, Cottage, Tin, Twist, Collas or Cholla, Fruit loaf, Wheatsheaf.

Wheatsheaf