is bread of any kind, raised or "leavened" by yeast or any similar agent.
is ordinary white bread slightly sweetened.
has nothing to do with macaroni. It is ordinary white bread made from flour of the prolific variety of hard wheat known as "Durum" or "Macaroni" wheat, now largely grown in the western and southern states. Its advocates claim for it all the advantages of other wheat flour.
is that in which malt extract is added in making, the result being a bread that is sweeter (from the sugars formed by the action of the diastase of the malt) and moister (because of the dextrin formed). There is also an increase in the phosphatic content, etc.
is a dark German bread of unbolted rye, very heavy and slightly acid, made from fermented dough. Thinly sliced, it is considered a delicacy when made into sandwiches or eaten with the soup course. It is sold generally by delicatessen dealers —made here and also imported, the latter being canned in thin slices.
as sold in this country, is generally part rye and part wheat flour, some times flavored and sprinkled with caraway seeds.
Full rye bread is heavy in character owing both to the general manner of its manu facture and to a peculiarity of the gluten of rye flour, and has an aromatic taste inde pendent of the flavor of the caraway seed, etc., added in baking. It is a very important
article of diet in Germany and the principal staple food in Russia.
is bread leavened by the addition to the sponge of a fermented batter of warm milk, salt and, generally, cornmeal. The name is derived from the salt dissolved in the milk to prevent the growth of bacteria in it while it is exposed to the atmosphere awaiting the action of (generally) "wild" yeast ( see YEAST ) .
is made without yeast or any other raising agent. Some "dyspep tic breads" are sold in this form, but the most commonly seen type is the "Matzoth," a large round cracker or biscuit, made only of flour and water, eaten during the Jewish Passover—both plain, in place of leavened bread, and cooked in various ways.
is an American title for loaves made of the same kind of dough used in France for the pain riche mentioned in the paragraph on French Bread. It is seldom if ever baked in Vienna in the large loaves seen here !