Family White Loaf

[Made of Condensed Milk].

1 tablespoon lard.

1 tablespoon butter.

2 teaspoons salt.

1 cups boiling water.

1/4 cup condensed milk 1 yeast cake cup lukewarm water 6 cups sifted flour.

Put lard, butter, and salt in bread mixer or bowl without a lip; pour on boiling water and condensed milk, and, when lukewarm, add yeast cake, broken in pieces and dissolved in lukewarm water, and five cups flour. Stir until thoroughly mixed, add remaining flour, toss on a slightly floured board and knead until mixture is smooth. Return to bowl and cover with a clean cloth and board or tin cover. Let rise at a temperature of 65° F. until mixture has doubled its bulk, the time required being about three hours. Cut down, toss on a slightly floured board, shape into two double loaves and put in buttered pans.. Cover, again let rise, and bake in a hot oven fifty-five minutes.

Currant Loaf

Use same recipe as for Family White Loaf. When shaping into loaves, knead in one-third cup cleaned dried currants.

Currant Loaf.

Currant Loaf.- Page 14.

Graham Raised Loaf

2 cups milk 6 tablespoons molasses 1 teaspoons salt 1/3 yeast cake.

cup lukewarm water 2 cups sifted Graham flour 1/2 cup Graham bran Flour.

Scald milk and add molasses and salt. When lukewarm, add yeast cake dissolved in water, Graham flour and Graham bran, and white flour to knead. Cover, let rise, shape into loaves, again let rise, and bake in a hot oven.

German Caraway Bread

2 cups scalded milk 2 tablespoons sugar 2 tablespoons butter 1 teaspoon salt.

1 yeast cake.

1/2 cup lukewarm water.

2 tablespoons caraway seeds 6 cups rye flour.

1 cups entire wheat flour.

Add sugar, butter, and salt to scalded milk. When mixture is lukewarm add yeast cake dissolved in lukewarm water, caraway seeds, and rye flour. Turn on a board and knead, while incorporating entire wheat flour. Return to bowl, cover and let rise until mixture has doubled its bulk. Shape into loaves, put in buttered bread pans, again cover, let rise, and bake in a hot oven.

Cream Bread Fingers

1/2 cup heavy cream 2 tablespoons sugar 1/4 tablespoon salt.

1 yeast cake.

cup lukewarm water.

1 1/2 cups flour.

Scald cream, and add sugar and salt; when lukewarm, add yeast cake dissolved in lukewarm water and flour. Toss on a slightly floured board and knead. Return to bowl, cover, let rise, toss on a slightly floured board, and pat and roll to one-fourth inch in thickness. Shape with a lady finger cutter, first dipped in flour, arrange on a buttered tin sheet, cover, again let rise, and bake in a moderate oven. Brush over with two tablespoons milk, mixed with one tablespoon sugar, and return to oven to glaze.

Moravian Bread

1 yeast cake.

cup lukewarm water.

1 cup hot mashed potatoes.

2 cups scalded milk 2 1/2 cups flour.

1 egg.

cup shortening.

1 cup sugar.

2 teaspoons salt 2 3/4 cups flour.

Dissolve yeast cake in lukewarm water and add potatoes, scalded milk, which has become lukewarm, and two and one-half cups flour. Cover and let rise until light; then add egg, well beaten, shortening, using equal parts of lard and butter, salt, and remaining flour. Turn into a buttered dripping pan and spread evenly. Cover and again let rise until light. Brush over with melted butter and at two-inch intervals make parallel rows of three-fourths inch depressions, using the forefinger. In depressions thus made put a bit of butter and fill with brown sugar. Sprinkle with two tablespoons brown sugar mixed with one teaspoon cinnamon and bake in a moderate oven thirty-five minutes.

Moravian Bread Ready for the Oven.

Moravian Bread Ready for the Oven. - Page 19.

Fried Bread

Toss a piece of raised bread dough on a floured cloth and pat and roll to one-eighth inch in thickness. Cut in strips two and one-half inches wide and cut strips in squares or diamond-shaped pieces. Cover and let stand from ten to fifteen minutes. Fry in deep fat until well puffed and delicately browned; drain on brown paper and serve with maple syrup.

Fried Bread.

Fried Bread. Page 20.