Whenever possible ovens were constructed and fresh bread was baked for the men. Can any one tell me if there was a spec on this bread? did it conform to any size or weight regulation? I was wondering just what size a loaf of bread might be when it was baked by the army bakers. Would it be the same as today? would it be smaller like the size of a sub roll?? Was the crust soft or hard like some of todays italian breads?
Peter,
This is your second warning. Sign your post with your name, not your screen name.
John Stillwagon
Forum Moderator
Peter,
This is your second warning. Sign your post with your name, not your screen name.
John Stillwagon
Forum Moderator
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