Bread and bakers


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.

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