Ellen G. White Writings

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Manuscript Releases, vol. 7 [Nos. 419-525], Page 243

MR No. 474—Bread Making

The mixing largely of white or brown flour bread with milk in the place of water is not a healthful preparation. If the bread thus cooked is allowed to stand over, and is then broken open, there will frequently be seen long strings like cobwebs, and this, in warm weather, soon causes fermentation to take place in the stomach. Milk should not be used in place of water in breadmaking. All this is extra expense, and is not wholesome. The taste may be educated so that it will prefer bread prepared in this way; but the more simple it is made, the better it will satisfy hunger, and the more natural will be the appetite to enjoy the plainest diet.

We had a large family to cook for, and the ten quarts of milk which our cow gave each day was not sufficient for our family use. At times three extra quarts had to be purchased to give us enough to mix the bread with milk. This was a most extravagant business, and wholly unnecessary. I had this order of things changed, and the testimony of nearly all was that the bread was more appetizing than when mixed with milk.

Every housekeeper should feel it her duty to educate herself to make good, sweet bread, and in the most inexpensive manner; and the family should refuse to have upon the table bread that is heavy and sour; for it is injurious. There are a large number of poor families who buy the common baker's bread which is often sour, and is not healthful for the stomach.—Manuscript 3, 1897, 4, 5. (“Health Reforms,” January 11, 1897.)

Released February 2, 1976.

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