White Bread

2-4 tablespns. liquid yeast, or

1 cake compressed yeast warm water to make 1 qt. of liquid

3-3 1/2 qts. flour

2 tablespns. oil 1 teaspn. sugar 1 teaspn. salt

Put yeast in a quart measure (compressed yeast will have been dissolved according to directions) and fill the measure with warm water. Turn into warm mixing bowl, add oil, sugar and salt (sugar may be omitted), mingle, add flour until a drop batter is formed; beat vigorously for 5 m., then continue to add flour. When too stiff to stir, knead on molding board until dough is smooth and does not stick to the board by deft handling, place in a well oiled deep dish, cover well and let stand in a moderately warm place until light. It may now be folded down and turned over and allowed to come up half way again, or be put at once into the tins.

Allow bread to rise in tins to a little more than double its bulk (experience will do more for one in determining the proper degree of lightness than any recipe), and put into a moderate oven with spaces between the pans; when well risen and moderately browned, lower the temperature of the oven a little and finish baking. Cover with asbestos sheets or paper if bread is in danger of becoming too brown. 3/4-1 hr. will be required for baking a medium sized loaf.

Fruit Bread

Use double the quantity of oil and from 1/4-1/2 cup of sugar in the recipe for white bread, add 2 large cups of seedless raisins or

1 cup each of raisins and currants. Dates or figs may be used when preferred.

Nut Bread

Use 2 cups coarse chopped nuts instead of fruit, in fruit bread recipe. Brown sugar may be used instead of white, or sugar may may be omitted altogether.

Irish Bread

Brown sugar, raisins, currants and caraway seeds in fruit bread recipe.

Whole Wheat and Graham Bread

Use 1/2 white flour and 2/3 whole wheat or graham instead of all white flour in the recipe for white bread. These breads require to be kneaded a little stiffer than white flour bread to prevent their being coarse grained and falling in the oven; also, care must be taken that they do not get too light before baking. It is a mistake to put molasses or sugar into graham bread as it conceals the sweet nutty flavor of the flour.

Zwieback Bread

1 pt. water

1/2 teaspn. salt

4 tablespns. yeast or

1 cake compressed yeast 1/8-1/2 cup corn meal white flour to knead

It is better not to use oil in zwieback bread.

New York "Home Made" Bread

2-4 tablespns. liquid yeast or 1 cake compressed yeast, warm water to make 1 qt., white flour for drop batter; beat well. When light, add 1 cup corn meal gruel (to make, use 1 tablespn. of granular meal to each cup of boiling water and cook 2 hrs.), 1 1/4 teaspn. salt, and flour for smooth dough. Let rise in bulk once, then put into pans. A baker gave me this idea. He said he had a great run on it once in New York City under the name of "Home Made" bread. The bread is very moist and sweet.