Note

All measurements are level and flour is sifted once before measuring. One-half pint measuring cup is used.

Bread

1 cup water or milk, scalded. 1 tablespoon melted shortening. 1 tablespoon sugar. 1 teaspoon salt.

1/2 compressed veast cake dissolved in 1/4 cup lukewarm water.

Between 3 and 4 cups flour.

Method of Preparation: Put shortening, sugar and salt in scalded liquid; let it stand until lukewarm, then add dissolved yeast and flour gradually, beating well until too stiff to stir. Turn on moulding board and knead in remaining flour until mixture is smooth, does not stick to the hands or board, and bubbles may be seen under the surface. Return to well-greased bowl, brush dough over with melted shortening, cover and allow to rise in a warm place to twice its original size, then knead down in a bowl and let rise again. This second kneading, after the dough has risen once, gives a much finer grain to bread and should always be used. When dough has again risen to double its size, it will be ready to shape into loaves or rolls. Place loaves in well-greased pans.

Having them about half full. Brush both bread and rolls with melted shortening, let them rise again to double their size and bake in a hot oven about forty-five minutes for medium-sized loaves and from twenty to thirty minutes for rolls, according to size.

This quantity of dough is for one large loaf of bread or pan of rolls. With one-half yeast cake used to each half-pint measuring cup of liquid, bread can be made and completed, if kept in a warm room, in about 5 hours. If a longer period be given to the rising process less yeast will be required. One-quarter yeast cake to each cup of liquid will be sufficient if dough is set over night. In either case the same method of preparation is used.

If milk is used, scalding, while not essential, is an absolute test of its freshness. If scalded, cool to lukewarm, otherwise it will kill the yeast plant.

For Prune Or Raisin Bread

Follow bread foundation recipe, adding 1 more tablespoon of sugar. When dough has risen once, add 1 cup of seedless raisins or pitted chopped prunes for each cup of liquid used and allow to double in size again, when the dough will be ready for loaves. Put in well-greased pans, let double in size, and bake in a hot oven 45 minutes for a medium sized loaf.

Another method of adding fruit: When shaping into loaves roll out dough for each loaf, cover with fruit and roll up like jelly roll. Place in greased pans and proceed as directed. After fruit has been added, the dough will take longer to rise than plain bread dough.

Entire Wheat Bread Or Rolls

1 cup water or milk, scalded. 1 tablespoon melted shortening. 1 tablespoon sugar. 1 teaspoon salt.

1/2 compressed yeast cake dissolved in 1/4 cup lukewarm water.

About 3 cups of entire wheat flour.

Add shortening, sugar and salt to scalded liquid; when lukewarm add dissolved yeast and entire wheat flour gradually, beating until stiff. Knead in flour until mixture is smooth, does not stick to the hands or board. Place in greased bowl, brush with melted fat. Allow to rise in a warm place until double in size. Shape into loaves or rolls. Place in greased pans, brush with melted fat, let rise again and bake in a hot oven for about forty-five minutes for loaves or twenty to thirty minutes for rolls.

Graham Bread Or Rolls

1 cup water or milk, scalded. 1 tablespoon melted shortening. 1 tablespoon brown sugar or molasses. 1 teaspoon salt.

1/2 compressed yeast cake dissolved in 1/4 cup lukewarm water.

1 1/2 cups graham flour and enough white flour to knead.

Add shortening, sugar and salt to scalded liquid. When lukewarm, add dissolved yeast, graham flour and enough white flour to knead. Turn on molding board and knead mixture until smooth and does not stick to the hands or board. Place in well-greased bowl, brush dough with melted fat; set to rise in a warm place till double in size. Shape into loaves or rolls. Place in well-greased pans. Brush with melted fat, let rise again and bake in a hot oven 45 minutes for loaves and 20 to 30 minutes for rolls.

Bran Bread

1 cup boiling water.

I teaspoon salt.

1 tablespoon molasses or brown sugar. 1 tablespoon melted shortening.

1/2 yeast cake dissolved in 1/4 cup of lukewarm water.

1 cupful Bran.

Enough entire wheat flour to knead.

Add salt, shortening and molasses to hot water; cool to lukewarm then add dissolved yeast. Add bran and enough flour to make a stiff batter so that the mixture may be kneaded until elastic. Place in a greased bowl, brush over top with melted fat and let rise until double in size. Shape into loaves, let rise again and bake in a moderately hot oven.

Rye Bread

1 cup hot water.

1 tablespoon melted shortening.

2 tablespoons brown sugar. 1 teaspoon salt.

1/2 yeast cake dissolved in 1/4 cup lukewarm water.

1 1/2 cups rye flour. Enough white flour to knead.

To lukewarm water, add shortening, salt and sugar; when lukewarm add dissolved yeast cake and rye flour; beat well, then add enough flour to knead; when kneaded thoroughly place in well-greased bowl, let rise again, then shape into loaves. Set in a warm place until light, bake in a hot oven. Brush over with melted shortening before and after baking.

This will make one large loaf of bread or pan of rolls.