Cseri Miklós - Horváth Anita - Szabó Zsuzsanna (szerk.): Discover Rural Hungary!, Guide (Szentendre, Hungarian Open Air Museum, 2007)

VI Great Plains - VI-8 Bakery

traditionally without artificial additives. The only modern equipment he had was a secondhand Ebernhardt-type dough mixer used in Budapest in the 1900s. His fresh bread and cakes were sold directly from the bake house. cream, strudels, croissants with When visiting the bakery taste cheese and freshly baked bread, the delicacies baked in the oven, i.e. patties, scones with sour • "Ster" baking "Ster" or hired baking reduced the workload of housewives and became widespread in villages and towns from the 193040s. Once a week the housewives mixed the dough from the wheat flour produced by the famity. After raising the dough loaves were formed and placed into baking tins lined with cloth. A name-tag was placed on the tins which were then taken to be baked in the bakers oven.