White Bread (Quick Method)

3 Quarts Sifted Flour

2 Tablespoons Lard or Butter, melted

1 Tablespoon Salt

2 Cakes Fleischmann's Yeast

1 Quart Lukewarm Water

2 Tablespoons Sugar

The best bread-makers use quick methods. One cake of yeast will suffice, but two cakes produce quicker, stronger fermentation and better bread.

Dissolve yeast and sugar in lukewarm water, add lard or butter and half the flour. Beat until smooth, then add salt and balance of the flour, or enough to make dough that can be handled. Knead until smooth and elastic, or "throw and roll." Place in greased bowl, cover and set aside in a moderately warm place, free from draught, until light-about one and one-half hours.

Mould into loaves. Place in well-greased bread pans, filling them half full. Cover and let rise one hour, or until double in bulk. Bake forty-five to sixty minutes. If a richer loaf is desired, use milk in place of part or all of the water.

This recipe makes three large loaves.

Graham Or Whole Wheat Bread

1 Cup Sifted Flour

2 Tablespoons Lard or Butter, melted 4 Cups Graham Flour

1 Teaspoon Salt

1 Cake Fleischmann's Yeast

1 Cup Milk, scalded and cooled 4 Tablespoons Light Brown Sugar or Molasses 1 Cup Lukewarm Water

This recipe gives bread of an excellent flavor and richness, which may well be served occasionally to give variety to the diet. Both graham and entire wheat are highly valuable in the dietary since they stimulate the process of digestion and give the digestive tract needed exercise.

Dissolve yeast and sugar, or molasses, in lukewarm liquid. Add lard or butter, then flour gradually, or enough to make a dough that can be handled, and the salt. Knead thoroughly, or "throw and roll," being sure to keep dough soft. Cover and set aside in a warm place to rise for about two hours. When double in bulk, turn out on kneading board, mould into loaves and place in well-greased pans; cover and set to rise again-about one hour, or until light. Bake one hour in a slower oven than for white bread.

This recipe makes two loaves.

Raisin Bread

6 Cups Sifted Flour 4 Tablespoons Lard or Butter 3/4. Cup Sugar 1 Cup Raisins 1 Teaspoon Salt

1 Cake Fleischmann's Yeast

1 Cup Lukewarm Water

1 Cup Milk, scalded and cooled

1 Tablespoon Sugar

Raisin bread stands for "queen quality" among breads. Made after this recipe it will give you bread enjoyment that you never knew before. Raisin bread makes delicious toast. Whole wheat or graham flour used in place of white flour affords a pleasing variety.

Dissolve yeast and one tablespoonful sugar in lukewarm liquid, add two cups of flour, the lard or butter and sugar well creamed, and beat until smooth. Cover and set aside to rise in a warm place, free from draught, until light-about one and one-half hours. When well risen, add raisins well floured, the rest of the flour, or enough to make a moderately soft dough, and the salt. Knead lightly, or "throw and roll." Place in a well-greased bowl, cover and let rise again until double in bulk-about one and one-half hours. Mould into loaves, fill well-greased pans half full, cover and let rise until light-about one hour. Glaze with egg diluted with water, and bake forty-five minutes.

This recipe makes two loaves.