1 quart boiled water or milk 1 tablespoon lard 1 tablespoon sugar
½ tablespoon salt
3 quarts flour
Put salt, sugar and lard in the bread-mixer; pour on boiling water or scalded milk and when lukewarm stir in the yeast cake dissolved in a little warm water. Add the flour; put on the lid; turn for three minutes and let rise over night. In the morning turn the handle a few times; lift the dough out on a molding board; divide into four parts and shape into loaves. Place in greased pans, having the pans only half full. Cover with a clean cloth; let rise to twice their bulk and bake for about fifty minutes in a moderate oven.
1 quart flour 1 teaspoon salt 1 teaspoon sugar
2 heaping teaspoons baking powder
½ boiled potato
Milk or water (about 1 pint)
Sift the dry ingredients thoroughly; rub in the boiled potato; add liquid to make a stiff batter or soft dough. Turn into a greased bread pan; smooth the top with a knife dipped in melted butter and bake in a moderate oven for about an hour. When done moisten the crust slightly with cold water and wrap in a clean cloth until cold.
1 cup milk
Little boiling water
¼ teaspoon salt
¼ teaspoon sugar
1 tablespoon corn meal
2 tablespoons flour
Flour to make dough
Into the milk pour enough boiling water to bring it to blood heat (about 90° F.). Do not have it too hot or the bread will not rise. Add the other ingredients; beat to the consistency of pancake batter and set in a warm place to ferment. If set in the early morning, it will rise at noon. Mix the same as other bread; put in pans at once; let stand till light and bake slowly.
½ cup cold rice
½ cup white Indian meal
½ cup wheat flour
½ teaspoon baking powder
¼ teaspoon salt
½ tablespoon melted butter
½ cup milk
Mix the dry ingredients thoroughly; add the egg beaten with the milk and melted butter. Pour into shallow greased tins and bake in a moderate oven.
1 cake compressed yeast 4 level tablespoons brown sugar 1 cup milk, scalded and cooled 1 cup lukewarm water
2 level tablespoons lard 4 cups graham flour 1 cup sifted white flour 1 teaspoon salt
Dissolve the yeast and sugar (or molasses) in lukewarm liquid. Add lard (or butter), then flour, gradually, and last the salt.
Knead thoroughly, being sure to keep the dough soft. Cover and set aside in a warm place to rise, for about two hours. When double in bulk, turn out on kneading board; mold into loaves; place in well-greased pans; cover and set to rise again for about one hour, or until light. Bake one hour, in a slower oven than for white bread.
If wanted for over night, use one half cake of yeast and an extra teaspoon of salt.