1916 Manual for Army Bakers
The close texture of the field bread is due to the extremely stiff dough, well kneaded, and the short proof in the pan. The tough crust to the small amount of cottonseed oil (or lard used).
When making continuos runs of field bread divide the men of the unit into two shifts of two men each, each shift working eight hours, and taking up the work at the point left off by the preceding shift. The shifts should alternate from day to day in order equalize the work.
For field bread make a dough every hour and 30 minutes. Seven runs can be produced in 16 hours by this method. This is considered an average day's work for a unit and is about the maximum amount of work the men can stand continuously, although they can produce 10 runs per day for a short time.
Seven runs will give 1,008 pounds per unit each day, 9,072 pounds to the 9 units peace strength, 12,096 to 12 units war strength. [Ed. note: according to page 73 of the manual, a field bakery company at war strength had 15 units, not 12.]
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