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Welcome to snoozecast, the podcast designed to help you fall asleep.

Tonight, we'll read about the basics of breadmaking from Volume 1 of 1925's Women's Institute Library of Cookery written by the Women's Institute of Domestic Arts and Sciences.

This institute was founded by Mary Brooks Pickin in Scranton, Pennsylvania.

An expert on fashion, Pickin also wrote the first dictionary to be published by a woman in the English language.

Let's get cozy, close your eyes, relax your body into the softness of your bed.

Now, take a few deep breaths.

The importance of bread as food.

Bread is sometimes defined as any form of baked flour, but as the word is commonly understood,

it means only those forms of baked flour which contain some leavening substance that produces fermentation.

The making of bread has come down through the ages from the simplest methods practiced by the most primitive peoples to the moral elaborate processes of the present day.

In truth, to study the history of breadmaking would amount to studying the accounts of the progress that has been made by the human race.

Still, in order that the production of bread from suitable ingredients may be fully understood, it will be well to note the advancement that has been made.

References in the history of the ancient Hebrews show that bread made light by means of fermentation was known thousands of years ago.

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