The dangers of eating hot bread

One of the perks of baking bread at home — maybe half the point of baking bread at home — is the privilege of hacking off the crust while it’s still hot, slathering it with butter, and eating it messily over the sink. Cookbooks will tell you that bread only develops its full flavor after it cools, which may be true. They will also tell you that if you slice bread while it’s hot, you’ll crush it, which is definitely true. But I do it anyway. Damn the torpedoes and all that.

Thank God I didn’t live in the nineteenth century, though, because then, it would probably have killed me.

Back then, it was commonly believed that eating hot bread was unhealthful — dangerously unhealthful. The famous health reformer Sylvester Graham said bread shouldn’t be eaten until at least twelve hours old. Magazine articles about what ladies should eat for breakfast (of which I’m afraid there were lots) recommended day-old bread and warned sternly that hot buttered toast was “hostile to health and female delicacy.”

Tea, coffee, and milk, are the most wholesome beverages for the morning meal; which should be accompanied, if possible, by home-made bread, at least one day old. This seldom disagrees with any one; if it should, it may be toasted, and buttered cold and slightly; but warm buttered toast is by no means advisable: indeed, it is far preferable to use only hard biscuits, which require no butter, and are of easy digestion. 1

Even the high mortality rate of Indians living on reservations was blamed (by white observers, anyway) on severe indigestion caused by their diet of hot biscuits — not that white flour and cheap fat, which was all they had access to at that point, had no nutritional value, but specifically that the biscuits were eaten hot. Continue reading “The dangers of eating hot bread”

  1. From the Females’ Encyclopedia, mentioned below, but the advice was republished in Godey’s Lady’s Book, the most popular American women’s magazine, in 1835.

Poetry and the industrialization of bread, 1903

In 1903, Washburn-Crosby, the makers of Gold Medal Flour (they would later become General Mills), tried a new sort of magazine ad. Instead of a photo or illustration captioned by a short homily about how wonderful the flour was, this new ad, which ran in Ladies’ Home Journal, was simply a recipe for baking bread, written as a poem, with each verse accompanied by a photograph or an illustration. It’s terribly entertaining, if you enjoy that sort of thing — the rhymes are forced, the tone is cheesy, and it is, of course, by twenty-first century standards, cheerfully sexist. But it’s also a window into bread and baking at the turn of the last century, and into the ways industry was changing them — even inside the home. Continue reading “Poetry and the industrialization of bread, 1903”

Weekly bread

bread For several years I have, in principle, been baking bread every week. You may guess from the phrase “in princple” that I have not actually been baking bread every week. The idea is to bake every Sunday so we have bread for the week’s breakfast and lunches, but sometimes I’ve kept up with it and sometimes I haven’t. My problem, in essence, has been finding a recipe I can make every week that meets my family’s needs rather than my foodie dreams. Continue reading “Weekly bread”