Bread for Soldiers

In two huge sheds, built by WPA on the polo field at Jackson Barracks, La., 1,100 Army bakers went to work last week. They were baking a special, long-lasting Army bread, to be stocked up for the Army's August-September maneuvers in Louisiana.

At its peak, the bakery will turn out 225,000 Ib. (a day's ration for 400.000 soldiers) every 24 hours. The circular, thick-crusted loaves are about a foot in diameter, three inches thick, are supposed to remain edible for two weeks. A prized Quartermaster Corps recipe gets this effect by cutting down on water and yeast, giving the loaves a long, slow bake. The recipe (for about 140 Ib. of bread): 100 Ib. of flour, 53 to 55 Ib. of water, 12 oz. of yeast, 2 Ib. of salt, 3 Ib. of sugar, 8 oz. of shortening.

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