Take two tablespoonfuls of lively liquid yeast, or a little less than one-fourth cake of compressed yeast, dissolved in a little milk, and add new milk, scalded and cooled to lukewarm, to make one pint. Add one pint of white flour, beat very thoroughly, and set to rise. When very light, add three and one-half cupfuls of sifted graham or wheat-meal flour, or enough to make a dough that can be molded. Knead well for half an hour. Place in a clean, slightly oiled bread-bowl, cover, and allow it to rise. When light, shape into a loaf; allow it rise again, and bake.
Mix well one pint of white and two pints of best graham or wheat-meal flour. Prepare a batter with a scant pint of milk, scalded and cooled, two tablespoonfuls of liquid yeast, or a little less than one fourth of a cake of compressed yeast, dissolved in two tablespoonfuls of milk, and a portion of the mixed flour. Give it a vigorous beating, and put in a warm place to rise. When well risen, add more flour to make a dough sufficiently stiff to knead. There will be some variation in the amount required, dependent upon the brands of flour used, but in general, two and one-half pints of the flour will be enough for preparing the sponge and kneading the dough. Knead thoroughly for twenty-five or thirty minutes. Put into a clean and slightly oiled bread-bowl, cover, and set to rise again. When double its first bulk, mold into a loaf; allow it to rise again, and bake.
Mix three pounds each of graham or wheat-meal and Minnesota spring-wheat flour. Make a sponge of one and a half pints of warm water, one-half cake compressed yeast, well dissolved in the water, and flour to form a batter. Let this rise. When well risen, add one and a half pints more of warm water, one-half cupful of New Orleans molasses, and sufficient flour to knead. Work the bread thoroughly, allow it to rise in mass; then mold, place in pans, and let it rise again. The amount of material given is sufficient for four loaves of bread.
Graham, wheat-meal, or whole-wheat flour bread may be made in the same way as directed for water-bread, page 44.
Put two table-spoonfuls of milk into a half-pint cup, add boiling water to fill the cup half full, one-half teaspoonful of sugar, one-fourth tea-spoonful of salt, and white flour to make a rather stiff batter. Let it rise over night. In the morning, when well risen, add a cup and a half of warm water, or milk scalded and cooled, and sufficient white flour to form a rather stiff batter. Cover, and allow to rise again. When light, add enough sifted graham or wheat-meal flour to knead. When well kneaded, shape into a loaf; allow it to become light again in the pan, and bake. AH utensils used should be first well sterilized by scalding in hot sal-soda water.