In the early 19th century the Army ration provided flour to the Soldiers, but they were on their own for baking the bread. Frequently they combined the flour for efficiency. A post commander might
create a central oven.
By the early 20th century bread baking became a specialty in itself. Consolidated bakeries became the standard.
During wartime or on maneuvers, baking became the responsibility of a Quartermaster field service company. From World War I through Vietnam, Army bakers produced bread and pastries, often under arduous conditions.
Much enjoyed, the bread and other bakery products provided a fresh item as well as the needed additional calories.