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  2. Otto Frederick Rohwedder - Wikipedia

    en.wikipedia.org/wiki/Otto_Frederick_Rohwedder

    The first loaf of sliced bread was sold commercially on July 7, 1928. Sales of the machine to other bakeries increased and sliced bread became available across the country. Gustav Papendick, a baker in St. Louis, bought Rohwedder's second machine and found he could improve on it. He developed a better way to have the machine wrap and keep bread ...

  3. Sliced bread - Wikipedia

    en.wikipedia.org/wiki/Sliced_bread

    The bread was advertised as "the greatest forward step in the baking industry since bread was wrapped". St. Louis baker Gustav Papendick bought Rohwedder's second bread slicer and set out to improve it by devising a way to keep the slices together at least long enough to allow the loaves to be wrapped. [4]

  4. Bread machine - Wikipedia

    en.wikipedia.org/wiki/Bread_machine

    Raku Raku Pan Da the "World's first automatic bread-making machine" Although bread machines for mass production had been previously made for industrial use, the first self-contained breadmaker for household use was released in Japan in 1986 by the Matsushita Electric Industrial Co. (now Panasonic) based on research by project engineers and software developer Ikuko Tanaka, who trained with the ...

  5. How To Store Homemade Bread So It Lasts - AOL

    www.aol.com/store-homemade-bread-lasts-142600332...

    Why Proper Storage of Homemade Bread Matters. Unlike store-bought bread, which often contains preservatives to extend its shelf life, homemade bread is naturally more perishable. Without these ...

  6. A busy nutritionist said avoiding ultra-processed foods is ...

    www.aol.com/news/busy-nutritionist-said-avoiding...

    This is Hobson's recipe for wholemeal and rye seeded bread: Makes one loaf (12 slices) Ingredients: 400g strong wholemeal bread flour, plus extra for dusting. 100g rye flour.

  7. The Depression-Era Bread I Can’t Stop Making - AOL

    www.aol.com/depression-era-bread-t-stop...

    In the spirit of this old-timey recipe, I use natural peanut butter, since that’s what was available during the 1930s. I’ve also used smooth or crunchy, and you can sub in other nut butters ...