Table of Contents

Introduction; How to Use this Book; Fine Homemade Bread; Radiant Heat Baking; Cast Iron Pans; Grains; Miller; Flour; Yeast; Setting Your Sponge; Mixing & Kneading; Home Oven Baking; Campfire Baking; Fireplace Bread; How to Store Bread; Scheduling Your Bread; Family Breads; How to Cook without a Book Bread; Wild Yeast (Sourdough) Bread; Brown Breads; Mixed Grain Breads; Gems; Little Breads; War Bread; Orange Marmalade; Resources; Recommended Reading; Caring for Cast Iron; Recipe Index.

About the Author

Barbara Swell began her baking career in Martinsburg, WV, on January 19th, 1962, when she whipped up her first batch of sugar cookies from her 4-H Club Pack-and-Snack cookbook. She is the author of a very popular series of historic cookbooks, including Log Cabin Cooking, Take Two and Butter 'Em While They're Hot, Secrets of the Great Old-Timey Cooks, The Lost Art of Pie Making, and others. Barbara lives in Asheville, NC, with her husband and their three children.