The New System of Making Bread is a book written by Robert Wells in 1903. It is a concise and practical treatise on bread-making and provides detailed information on how to make bread using a new system. The book covers various topics related to bread-making, including the history of bread, the different types of flour, yeast, and other ingredients used in bread-making, and the process of making bread from start to finish. The author also provides tips and tricks for making perfect bread every time. The book is an excellent resource for anyone interested in learning how to make bread or improving their bread-making skills. It is written in a clear and easy-to-understand language, making it accessible to both novice and experienced bakers. Overall, The New System of Making Bread is a valuable addition to any baker's library.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.