The document outlines the process of making bread using different types of flour. The aim was to compare bread made with Pam's flour versus Edmonds flour. The hypothesis was that the Edmonds flour bread would be better quality. The method involved measuring and mixing dry and wet ingredients, placing them in a bread maker, and allowing it to cook. Upon eating the breads, the conclusion was that the Edmonds flour bread had a moister outside and softer inside.