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When Dean Arnold got his first job, he was miserable. Each time he went to work, he coughed and he could not breathe. Working in a bakery when you are allergic to flour can be painful.But Arnold stayed with the National Biscuit Company for ten years. He was a businessman and he helped them improve production. At last his health problems became too serious. He left and formed his own company.With his wife and mother, he founded Arnold Bakery. They tried new recipes, changing the kind and amount of flour used. This enabled Arnold to work there without too much pain. The bread, made with unbleached flour (标准粉), was baked in a brick oven.They began by baking two dozen loaves. The bread was sold door to door for fifteen cents a loaf. Winning customers to his unusual, old-fashioned bread took time. But Arnold, struggling against his allergy, built his bakery into one of the largest in the United States.（10分）
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