Beaten Bread

Follow the bread recipe, but use only enough flour to make a very stiff batter that can be beaten. Beat mixture until flour is thoroughly mixed, let sponge rise till double in bulk; then add sufficient flour to make a stiff dough; beat well for five minutes. Place in pans, and when double its bulk, bake. (2 loaves).

Beaten bread will not be so fine in grain as kneaded bread, but may be more easily prepared.

Whole Wheat Bread

1 tablespoon butter or lard

2 teaspoons salt

1 pint milk, scalded 1 pint boiling water

2 cakes compressed yeast 1/2 cup lukewarm water whole wheat flour to make a batter

Pour hot milk and water into bowl with salt and butter: when lukewarm add yeast cake which has been softened in lukewarm water, then add flour gradually beating it in with a wire whip until very light and spongy.

Set away to rise till double its bulk (about one hour), then add flour to make a stiff dough. Knead thoroughly, set away to rise a second time (about 1 hour), then knead slightly, and divide into loaves, and let rise in pans till double in bulk and bake 50 to 60 minutes. (4 loaves.)

Soft Graham Bread

1 1/2 cups scalded water or milk 2 teaspoons salt 2 tablespoons molasses or 4 tablespoons brown sugar and 1 tablespoon molasses

2 tablespoons butter or lard 3/4 cake compressed yeast 3/4 cup lukewarm water 3 1/2 cups graham flour 1 1/2 cups white flour

Mix ingredients in order given, and add sufficient white flour to make a thick batter or sponge. Beat well, let rise till very light, beat again, and pour it into the greased bread pans, filling them half full. Let rise till very light, and bake in a moderate oven. (2 loaves.)

Rye Bread

Follow the recipe for bread, using from one to one and one half cups rye flour to every 3 cups of white flour.

Coffee Bread With Yeast

1 cup scalded milk 1/3 cup butter or other fat 1/4 cup sugar 1/2 teaspoon salt

l egg

1 yeast cake 1/4 cup lukewarm water

Flour to make a stiff batter 1/2 cup raisins 3 tablespoons creamed

butter 3 tablespoons flour 1/3 cup sugar 1 teaspoon cinnamon

Add scalded milk to butter, sugar, and salt; when lukewarm add yeast, softened in 1/4 cup lukewarm milk. Then add egg, well-beaten, flour, and raisins. Beat well. Cover, and let rise over night. In the morning, beat again, or knead, turn into two buttered round cake pans, making 1/2 inch thick. Cover and let rise till light. Bake in a hot oven 45 to 50 minutes. When nearly browned spread with the creamed butter, flour, sugar, and cinnamon, which have been well-mixed together, and continue browning. Serves 12 to 16.