Add to four quarts of flour a teaspoonful of salt and six teaspoonfuls of baking-powder. Sift them three times so as to thoroughly mix them, and then add slowly a quart of cold water, or enough to make a dough of the right consistency. Mold it quickly into four loaves, and put at once into a moderate oven for one and a quarter hours.
Dissolve a yeast cake in two tablespoonfuls of tepid water. Put into a bowl a pint of milk; add to it a pint of boiling water, and let it stand until it is lukewarm; then add the dissolved yeast, a teaspoonful of salt, and enough whole wheat flour to make a thick batter. The batter should drop, but not run off the spoon. Beat this batter with a spoon for fifteen minutes. It becomes quite soft and liquid by beating. Add enough more flour to make a dough; turn it onto the board and knead it a few minutes; return it to pan, and let rise for three hours, or until light. Mold it into small loaves; let it rise again, and bake in moderate oven thirty to forty-five minutes.
Dissolve a half teaspoonful of soda in a cupful of lukewarm water. Put a tablespoonful of butter into a tablespoonful and a half of molasses, and let them warm until the butter is melted. Add to it the dissolved soda and water, and a half teaspoonful of salt. Stir this mixture into a cupful of light white bread sponge, and add enough Graham flour to make a stiff batter, or very thin dough. Turn into a greased pan. Let it rise until even with the top of the pan, and bake in a moderate oven an hour or an hour and a quarter. Use a spoon, and not the hands, for mixing Graham flour. A little white flour may be mixed with the Graham flour if a lighter colored and dryer bread is preferred.
Pour a pint of boiling water into a pint of milk; add a teaspoonful of butter and a teaspoonful of salt. Let it stand until it is lukewarm; then add a well-beaten egg, a quarter of a yeast-cake dissolved, and enough gluten to make a soft batter. Cover and stand in a warm place to rise; then add enough gluten to make a soft dough, and knead it well. Form it into four loaves, and let rise again. Bake for one hour.
Gluten bread requires less yeast and less time to rise than ordinary bread.
2 cupfuls of white cornmeal. 2 cupfuls of yellow cornmeal. 2 cupfuls of Graham flour or of rye meal or of white flour. 1 cupful of molasses.
2 cupfuls of milk (one of them being sour milk, if convenient).
2 cupfuls of boiling water.
1 teaspoonful of salt.
1 teaspoonful of soda.
Mix well the flour, meal, and salt; add to them the boiling water. Mix the sweet milk and molasses together, and add them to the scalded meal. Dissolve the soda in the sour milk, and add it last. Turn the mixture into a covered cylindrical mold or into a covered pail, and steam it for three hours; then uncover and bake in the oven for half an hour. Slices of this bread toasted, buttered, and covered with cream make a good breakfast or luncheon dish.