150 lbs. entire wheat flour.

46 lbs. white patent flour.

56 quarts water.

3 1/4 lbs. salt.

5 lbs. molasses.

1 lb. sugar.

1 lb. malt extract.

2 lbs. Fleischmann's Yeast.

3 1/2 lbs. lard or other shortening.

The directions for this bread are exactly the same as given for Home-made Bread.

In some localities, the use of molasses is not desirable, although it lends this bread a very delicious flavor. In that case, 4 lbs. additional sugar may be used in place of the molasses.

Dough made of entire wheat flour ages more readily. The white patent flour is added to make a better appearing loaf.

Sometimes entire wheat flour is made of softer wheats. In that case, more patent flour must be added, or at least half of the amount of flour used.

Bake off with short proof, and use very little steam in oven.

How To Bake Cream Bread

This bread may be made from any of the foregoing recipes for white bread. It is baked in round crimped and covered pans. Be careful not to overproof, as it will spoil the appearance of the loaf. The proper proof is to let the loaves rise until pans are two-thirds full.

How To Bake Graham Bread

98 lbs. white patent flour.

98 lbs. graham flour.

56 quarts water.

3 lbs. salt.

5 lbs. molasses.

1 lb. sugar.

1 lb. malt extract.

2 lbs. Fleischmann's Yeast.

3 1/2 lbs. lard or other shortening.

The directions for this bread are exactly the same as for Entire Wheat Bread.