Gluten Bread

2 cups scalded milk 1 yeast cake softened in 1/2 cup lukewarm water

2 egg-whites

1 1/2 teaspoons salt

4 cups gluten flour

When the milk is cool, add the softened yeast, the salt, the gluten flour, a little at a time, and finally the slightly beaten whites of eggs. The mixture should be of a consistency to drop from a spoon rather than to pour and should be baked in greased pans filled about half full. Follow general directions for rising (page 101). When ready, bake one hour in a moderate oven (400° to 350° F.). If a less moist bread is desired, add enough white flour to make a dough, after beating in the gluten flour, and follow directions for straight dough method of making bread, (page 100).

Standard Roll Recipe

2 cups scalded milk 1 1/2 teaspoons salt 4 tablespoons sugar

6 cups flour (enough to make a smooth, tender dough) 4 tablespoons shortening

1 yeast cake softened in 1/4 cuP warm water

If a greater amount of sugar is used the rolls will be sweeter. If a greater amount of shortening is used, the rolls will be richer and more tender. Not less than two or more than eight tablespoons of sugar or fat should be used, however.

Follow general directions for making bread (page 100) kneading in a little less flour and permitting the dough to become lighter during each rising process both after it is shaped and before the rolls are placed in the oven.

Bread Sticks

1 cup milk

4 tablespoons shortening 1 1/2 tablespoons sugar 1/2 teaspoon salt

1 yeast cake dissolved in 1/4 cup lukewarm water

1 egg

3 1/2 cups flour

Scald the milk and cool it. Cream the shortening and sugar, add the milk and salt. Add the dissolved yeast, the egg-white, well beaten, and the flour. Knead and let it rise. Shape into sticks about the size of a lead pencil. Put into a floured pan, far apart; the sticks must not touch one another after they have risen. When light, put into a hot oven (400° F.) then decrease the heat so that the sticks may become dry and crisp.

Monte Carlo Bread

2 cups scalded milk 1 1/2 teaspoons salt 1 cup sugar 1 cup shortening 6 eggs

2 yeast cakes softened in 1/2 cup lukewarm water

9 cups flour (enough to make soft dough)

1 1/2 cups currants

Add scalded milk to salt, sugar and shortening. When lukewarm, add the yeast. Add one-half the flour and beat well. Let rise until very light. Add slightly beaten eggs, currants and remaining flour. Knead lightly, let rise and when light place in well-oiled bread-pans. Let rise and when light bake in moderate oven (400° to 375° F.). When the bread is a few; days old, cut in thick slices and toast.

Swedish Tea Ring

1 cup scalded milk

3/4 . teaspoon salt

1/4 cup sugar

6 tablespoons shortening

1/8 cup finely chopped nuts

1 yeast cake softened in

1/4 cup warm water 3 1/2 cups flour

1 egg

Add the scalded milk to the salt, sugar and fat. When lukewarm add the yeast. Add one-half the flour and beat well. Let rise until very light. When light add the egg and the remaining flour and beat well. Let rise. Divide the dough into two parts and shape each in a long, round piece and form two circles, placing the circles on a baking-tin. Brush with white of egg and sprinkle with finely chopped nuts. With a large pair of scissors cut toward the center of the ring, but not quite to the center, at intervals of two inches, placing the cut section each time flat on the tin, giving it a petal-like appearance. When light, bake in a hot oven (400° F.).