Milk And Water Bread

1 cup scalded milk 1 cup boiling water 1 tablespoon lard 1 tablespoon butter 2 1/2 teaspoons salt

1 yeast cake dissolved in 1/4 cup lukewarm water 6 cups sifted flour, or one cup white flour and enough entire wheat flour to knead

Prepare and bake as Water Bread. When entire wheat flour is used add three tablespoons molasses. Bread may be

Mixed, raised, and baked in five hours, by using one yeast cake. Bread made in this way has proved most satisfactory. It is usually mixed in the morning, and the cook is able to watch the dough while rising and keep it at uniform temperature. It is often desirable to place bowl containing dough in pan of water, keeping water at uniform temperature of from 95° to 100° P. Cooks who have not proved themselves satisfactory bread makers are successful when employing this method.

Entire Wheat Bread

2 cups scalded milk 1/4 cup sugar or 1/3 cup molasses

2 teaspoons salt

1 yeast cake dissolved in

1/4 cup lukewarm water

4 2/3 cups coarse entire wheat flour

Add sweetening and salt to milk; cool, and when lukewarm add dissolved yeast cake and flour; beat well, cover, and let rise to double its bulk. Again beat, and turn into greased bread pans, having pans one-half full; let rise, and bake. Entire Wheat Bread should not quite double its bulk during last rising. This mixture may be baked in gem pans.

German Caraway Bread

Follow recipe for Milk and Water Bread (see p. 54), using rye flour in place of entire wheat flour, and one tablespoon sugar for sweetening. After first rising while kneading add one-third tablespoon caraway seed. Shape, let rise again, and bake in a loaf.

Entire Wheat And White Flour Bread

Use same ingredients as for Entire Wheat Bread, with exception of flour. For flour use three and one-fourth cups entire wheat and two and three-fourths cups white flour. The dough should be slightly kneaded, and if handled quickly will not stick to board. Loaves and biscuits should be shaped with hands instead of pouring into pans, as in Entire Wheat Bread.

Graham Bread

2 cups hot liquid

(water, or milk and water) 1/3 cup molasses 2 1/2 teaspoons salt

1/4 yeast cake dissolved in 1/4 cup lukewarm water 3 cups flour 3 cups Graham flour

Prepare and bake as Entire Wheat Bread. The bran remaining in sieve after sifting Graham flour should be discarded. If used for muffins, use two and one-half cups liquid.

Third Bread

2 cups lukewarm water 1 yeast cake 1/2 tablespoon salt 1/2 cup molasses

1 cup rye flour 1 cup granulated corn meal 3 cups flour

Dissolve yeast cake in water, add remaining ingredients, and mix thoroughly. Let rise, shape, let rise again, and bake as Entire Wheat Bread.

Rolled Oats Bread

2 cups boiling water 1/2 cup molasses 1/2 tablepsoon salt 1 tablespoon butter

1/2 yeast cake dissolved in 1/2 cup lukewarm water 1 cup rolled oats 5 cups flour

Add boiling water to oats and let stand one hour; add molasses, salt, butter, dissolved yeast cake, and flour; let rise, beat thoroughly, turn into buttered bread pans, let rise again, and bake. To make shaping of biscuits easy, take up mixture by spoonfuls, drop into plate of flour, and have palms of hands well covered with flour before attempting to shape or drop from spoon into buttered muffin tins.