Bread, Biscuits & Rolls

Bread, Rolls, and Muffins

Since flour must be kept dry to bake well, it is often advisable to heat it in the oven just before using it. Bread after baking should be kept in a dry place.

Scald the milk and cool it before making bread. Use only lukewarm liquids with yeast as hot water kills the yeast plant.

Use only fresh yeast.

Wheat flour may be substituted by other flours:

1 cup wheat flour equals: 1 1/2 cups rolled oats 3/4 cup rice 3/4 cup buckwheat

3/4 cup cornmeal 3/4 cup potato flour

Butter may be substituted by other fats:

1 cup butter equals: 1 cup butterine 1 cup nut butter

3/4 cup cotton seed oil 3/4 cup peanut oil

By using 1/4 quantity substitute with 24 wheat flour, a very satisfactory product may be made and an economy accom' plished.

Bran Health Bread

4 cups bran flour

4 cups white flour

4 cups milk

4 teaspoons baking soda

1   cup dark molasses

2  teaspoons salt 1/2 cup raisins

1/2 cup nut meats

Mix molasses and milk; add bran. Sift the white flour into the salt and baking soda. Add to the liquid and mix thoroughly. Place in greased low pans and bake one hour in a moderate oven.

Buttermilk Bread

1 1/2 cups buttermilk

4 cups flour

1 egg

1/4 teaspoon salt

1 teaspoon sugar 1 teaspoon soda 2 1/2 teaspoons cream of tartar

Mix the dry ingredients, add the egg beaten well, and mix all thoroughly. Place in bread pan and bake in a moderate oven for one-half hour.

Corn Bread

3/4 cup cornmeal 1 1/4 cups flour 5 tablespoons sugar 1 cup milk

1/2 teaspoon salt

2 tablespoons melted butter

1 egg

5 teaspoons baking powder

Sift together the dry ingredients. Beat the egg, pour in the milk and add the melted butter. Beat all together well and bake in low pans for one-half hour in a hot oven. Serve split with dots of butter and maple syrup or corn syrup.

Gluten Bread

6 cups gluten flour 1 cake compressed yeast 3 cups milk 1 egg

1/2 teaspoon salt 2 tablespoons butter, melted 2 tablespoons sugar (unless for diabetic patient)

Dissolve yeast in warm milk. Mix flour and milk and allow to stand and rise. Add salt, butter, sugar, egg beaten well and more flour to knead. Shape into loaves and bake in a moder-ate oven (350 degrees F.) for about one hour.

Quick Raisin Bread

1   cup raisins

2 1/2 cups graham flour 1 teaspoon salt

4 teaspoons baking powder

1 cup milk

1/4 cup sugar

1 tablespoon shortening

Add dry ingredients to the milk and mix thoroughly. Add shortening and raisins. Beat together well. Turn into greased baking pan; let rise in warm place and bake for one hour in a moderate oven.