Fried Bread

Cut raised bread dough into pieces the size of a small egg, flatten with the rolling pin, cover, let rise until light, and fry in deep fat about three minutes.

Graham And Corn Bread

1 cup corn meal 1 cup boiling water

1 cup scalded milk

2 tablespoons shortening

2 1/2 teaspoons salt

1/4 cup molasses

1/2 yeast cake

1/4 cup lukewarm water

4 cups Graham flour

Pour boiling water over corn meal; mix well, add milk and shortening; when lukewarm add salt, molasses, and yeast dissolved in lukewarm water; add flour, beat well, and let rise until double in bulk; beat again, pour into two greased bread pans, let rise until light, and bake about fifty minutes. The oven should be hot for the first fifteen minutes, and then the heat reduced.

Irish Bread

1 quart bread dough 1/3 cup shortening 1/4 cup sugar

1 cup raisins seeded and chopped

Knead shortening, sugar, and raisins into dough; shape into two round loaves, let rise, brush with milk, and bake in hot oven about forty minutes.

Oatmeal Bread

1 cup rolled oats 1/2 cup corn meal 1 1/2 teaspoons salt 1 tablespoon shortening

2 cups boiling water 1/2 yeast cake 1/4 cup lukewarm water 1/2 cup molasses

4 cups flour

Mix oats, corn meal, salt, and shortening; add boiling water, and let stand one hour; add yeast dissolved in lukewarm water, molasses, and flour. Mix well, cover, and let rise until double in bulk; beat well, turn into two greased pans, let rise, and bake in a hot oven about fifty minutes.

Rye Bread

1 cup scalded milk

1 cup boiling water

2 tablespoons shortening

3 tablespoons molasses

2 teaspoons salt 1/2 yeast cake

1/4 cup lukewarm water

3 cups rye flour

3 to 4 cups white flour

Mix; let rise and bake the same as White Bread (see No. 377).

Buns

1 cup scalded milk 1/3 cup shortening 1/4 cup sugar 1 teaspoon salt

1/2 yeast cake

1/4 cup lukewarm water

1/2 cup currants

3 1/2 cups flour

Mix milk, shortening, sugar, and salt; when lukewarm, add yeast dissolved in lukewarm water; add currants, and flour enough to knead (a little more or less than the three and one-half cups may be required) ; let rise until double in bulk; knead, and shape into small round buns; place in a greased baking pan two inches apart, and let rise until light; brush with milk, dust with powdered sugar, and bake in a hot oven about twenty minutes.

Raised Roulettes

Roll out to one-half inch thickness any roll or soft raised bread mixture; brush with melted butter, and spread with cinnamon and sugar, fruit, or any of the fillings used for Baking Powder Roulettes (see No. 447). Roll like a jelly roll until dough is about two and one-half inches in diameter, cut in half-inch slices with a sharp knife, place on greased sheet two inches apart, let rise until light, and bake in a hot oven twenty minutes.

Crescents

Use Parker House Roll mixture (see No. 389) or any bread dough into which more shortening has been kneaded; roll out half an inch thick, cut into four-inch squares, and cut squares in halves diagonally; brush with melted shortening, and roll firmly, beginning with the diagonal edge. Curve into crescent shape, place on greased baking sheet, let rise until light, and bake in a hot oven about fifteen minutes.