English: (left foreground) - The Bake House and kitchen was likely a busy place when in operation. In 18th-century Ephrata, each person ate about a pound of bread a day, and loaves of bread weighed about four pounds each. After mixing the ingredients in large wooden boxes, dough was left to rise for several hours, then divided into loaves and set to rise in rye straw baskets. Meanwhile, a fire burned inside the dome shaped oven, heating the brick. When the oven temperature was correct, the coal and ash from the fire were scraped out, and the bread placed inside using long handled peels. Brother Amos (Jan Mayle) served as the community’s baker for many years, and visitors reported that he made a delicious bread.