The four ingredients that enter into a loaf of bread are flour, yeast, salt, and liquid. Milk or water, or a part of each, may comprise the latter. Bread made with milk is more nutritious, but it dries more quickly than does bread in which water is used. The texture of milk bread, even with slight kneading, is velvety and pleasing. Half milk and half water is quite generally used. Water bread, without shortening, carefully manipulated, gives a loaf of nutty flavor, but with tough crust. The French excel in the production of this bread. Water, with two tablespoonfuls of shortening to the pint, is more generally preferred by American housekeepers.