The name "Home-made" bread does not merely refer to bread made by the housekeeper, but it is also the name for a bread which a baker strives to make a perfect loaf as similar as possible to the home-made loaf. The bakers' bread, therefore, generally is divided into three classes, namely, water-bread, milk-bread and home-made bread.

The water-bread has more crust than the others, because it is largely the crust of this bread that gives it its flavor.

The Vienna bread is made with and without milk, and should never be made of an over-ripe dough. Its crust should be thin and crisp and the grain fine and close, and, if broken apart, should be flaky.

The home-made bread is either made with or without milk. More or less shortening is used in different bakeries, and sometimes white Indian meal, previously scalded, is added to get more moisture and a closer grain to the loaf. The main part in home-made bread, therefore, is not its whiteness and lightness, but its flavor, grain and the particular shape of the loaf to meet the demands of the trade.

This can be accomplished in several ways; one is the addition of Indian meal, which should be previously scalded by pouring the same into boiling water over the fire, and stir until scalded dry. Then take it off and add a small amount of lard, allow to cool off, dilute with water, and rub through a sieve before adding to the dough. Another way is to make a stiff dough and not give the bread too much proof before baking.

It can also be made of a regular dough, by taking a piece of plain dough before it gets full proof, mould into loaves and bake off when double original size.

Therefore, it can be seen that home-made bread in itself has no degree of perfectness over a rightly made baker's bread, but is merely made to meet a demand of such who do not believe in a light and flaky loaf of bread.