Bread and cake baking : $b A collection of recipes for making bread, cakes, pies, ice cream, &c.
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Bread and cake baking by Frederick D. Hauptmann is a practical cookbook and trade manual written in the late 19th century. It is a collection of recipes and techniques for bread, cakes, pies, pastries, and ice cream, aimed at both professional bakers and home cooks, with a strong focus on yeast work, dough handling, oven management, and shop practice.
The book opens with the author’s aims and brief remarks on bakery working conditions, then moves into detailed guidance on flour selection, stock yeast and ferment preparation, setting sponge, and making dough. It provides clear, measured instructions for wheat, rye, French, and Graham breads; enriched items like twists, buns, rolls, rusks, cinnamon cake, doughnuts, and apple cake; and alternatives using compressed yeast. Extensive cake chapters cover pound, lady, fruit, sponge, drop, lemon, jumbles, Scotch cakes, ginger varieties, cream puffs with custard, jelly rolls, and decorative pieces such as macaroon pyramids, with meticulous not
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