All-Purpose Baking

  • Harry W. Lawson
Part of the The L. J. Minor Food Service Standards Series book series (TLMFSS, volume 5)


Whether for breakfast, lunch, dinner, or midnight supper, foodservice patrons get a real thrill from eating tasty, fresh, hot-from-the-oven rolls, muffins, and other hot breads. Both the baking powder and the yeast varieties are universally popular, especially when they are freshly baked. However, these items must be made from the highest-quality ingredients and should be baked in small batches at frequent intervals and served fresh from the oven. When made with high-quality ingredients, they are a very nutritious food. Only the best flour, sugar, shortening, eggs, milk, flavor, etc., should be used.


Medium Speed Cheddar Cheese Yeast Variety Bread Flour Bake Temperature 
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Copyright information

© The Avi Publishing Company, Inc. 1985

Authors and Affiliations

  • Harry W. Lawson
    • 1
  1. 1.CincinnatiUSA

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