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Creator:: Oregon State Agricultural College. Extension Service
Abstract:: Published April 1918. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Resource Type:: Technical Report
Full Text:: tablespoons sugar Make as any muffin. Bake. Cornmeal and Barley Bread- 1 cup milk 2 tab1espoons fat 1

Creator:: Walt, Marie Rodgers and Mackey, Andrea C. (Andrea Clara Overman)
Abstract:: Starch-structured breads were prepared with five starches-corn, wheat, potato, arrowroot, and waxy maize-used as granular starch with and without addition of 5 percent freshly prepared or retrograded pastes. Highest average scores were for breads made with wheat starch containing retrograded paste and potato starch containing fresh paste. Analysis of variance...
Resource Type:: Technical Report
Full Text:: ---------------------------------------------------------------------------------------------4 Bread Characteristics as Affected by Starch and Treatment ----------------------------4 Starch

Creator:: Calvin, Henrietta W. and Oregon Agricultural College. Extension Service
Abstract:: Published January 1914. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Resource Type:: Technical Report
Full Text:: , Director. ESSENTIALS OF BREAD MAKING. •By HENRIETTA W. CALVIN. Bread like a garden crop. .Every person

Creator:: Calvin, Henrietta W. and Oregon Agricultural College. Extension Division
Abstract:: Published May 1913. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Resource Type:: Technical Report
Full Text:: Bread Making BY MRS. HENRIETTA W. CALVIN Dean of the School of Domestic Science and Art JUNE, 1913

Creator:: Calvin, Henrietta W.
Resource Type:: Technical Report
Full Text:: of Education, cooperating. Club Circular No. 6 Corvallis, Oregon, 1915 ESSENTIALS OF BREAD MAKING

Creator:: Oregon State Agricultural College. Extension Service
Abstract:: Published November 1916. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Resource Type:: Technical Report
Full Text:: LESSON NO. I Circular No. 3 LIGHT BREAD Read carefully the first four pages in.the bulletin, "Essen

Creator:: Oregon State Agricultural College. Extension Service
Abstract:: Published November 1916. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Resource Type:: Technical Report
Full Text:: No. 4 SOME .VARIATIONS OF PLAIN BREAD Now that you have· acquired some skill in making light

Creator:: Oregon State University. Extension Service
Abstract:: Published August 1973. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Resource Type:: Technical Report
Full Text:: Bread Homemade bread, hot, tasty, fresh out of the oven!! Everyone will agree it is a treat. Serve

Creator:: Oregon State College. Federal Cooperative Extension Service
Abstract:: Published September 1942. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Resource Type:: Technical Report
Full Text:: and Bread 1. Why a're we interested in enriched flour and bread? .Enriched flour and bread contain

Creator:: Oregon State Agricultural College. Extension Service
Abstract:: Published February 1917. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Resource Type:: Technical Report
Full Text:: , CAKES, AND PASTRY BREADS The familiar term "Liberty Bread" means bread prepared by com- bining a

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