Excellent Recipes for Baking Raised Breads

The Fleischmann Company's 1920 bread book: white, rye, graham, raisin and rolls, every one of them timed to the quarter-hour.

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Rights & ReuseThe complete text of Excellent Recipes for Baking Raised Breads (1920) is in the public domain in the United States — like all works published before 1928 — and is free to read, download, quote, teach from, and reuse. This digital edition (its transcription, restored images, and site design) is © 2026 PhotoOpAI, and any editorial commentary we add is clearly marked as ours; the underlying public-domain text carries no such restriction.