This section is from the book "Mrs. Allen's Cook Book", by Mrs. Ida C. Bailey Allen. See also: The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.
Add the fat, molasses and salt to the milk. Cool until tepid, then add the yeast and the meal, beating thoroughly. Beat in bread flour until not quite thick enough to knead, cover and let stand to rise over night. In the morning cut down, divide into two or three loaves, turn into well-oiled bread pans, smooth the top with a knife, and let stand till double in bulk. Bake an hour in a slow oven.
3 cupfuls tepid water or milk 1 1/2 compressed yeast cakes 1 tablespoonful sugar
1 tablespoonful butter, or other shortening 1 1/2 teaspoonfuls salt 6 cupfuls gluten flour
Dissolve the yeast in a half cupful of the warm liquid, combine with the whole amount of liquid and beat in two cupfuls of the flour. Let stand in a warm place until spongy, about an hour and a half. Then add the sugar, salt and the shortening, melted, and beat in the remaining flour. If necessary, add more flour until the mixture is thick enough to knead. Knead until elastic, let rise till double in bulk, shape into loaves, and, when light, bake in a moderate oven from fifty minutes to an hour.
2 cupfuls rye meal 2 cupfuls bread flour 2 tablespoonfuls sugar 1/2 compressed yeast cake
2 cupfuls -water or milk, including wetting for yeast
1 tablespoonful melted butter or drippings
Sift together the dry ingredients; add the liquid, which should be tepid, yeast and shortening. Mix well, place in well-oiled bread pans, let rise till double in bulk and bake forty-five minutes in a moderate oven. This makes one large or two small loaves. If started at eight o'clock, it can be finished by one.
1/4 cupful milk
1 1/2 teaspoonfuls salt
1 1/2 tablespoonfuls butter, drippings, or oleomargarine
Dissolve the yeast in the water, and add a cupful of flour; let rise until light and spongy, then add the shortening, melted, the sugar, salt and the milk slightly warmed. In the meantime the rice should be cooked until very soft, but not really wet, and should be rubbed through a sieve into the sponge. Work in flour to knead - about 4 cupfuls. Cut down and shape into two loaves; let rise till light again, and bake forty-five minutes in a moderate oven.
2 cupfuls scalded milk or 1 cupful water and 1 cupful milk
1 tablespoonful butter, oleomargarine, or drippings
Bread flour to make a stiff batter, probably 6 to 8 cupfuls
1/4 cupful tepid water
1 teaspoonful salt
1 compressed yeast cake
1 tablespoonful sugar
Dissolve the shortening in the hot milk. Pour into a bowl, and cool, till lukewarm. Dissolve the yeast in warm water; add to the milk, with the sugar and salt. Gradually add flour to make a stiff batter, stirring vigorously with a wire whisk. Turn onto a slightly floured board and knead until elastic. Set to rise in a warm place till double in bulk. Form into loaves with as little kneading as possible. Let rise again and then bake about forty-five minutes.