Select one of the following recipes for bread. Weigh each ingredient accurately (to the nearest gram). Weigh the finished product and calculate its food value and the weight and nutrients of the 100-calorie portion. Compare value and cost with those of cooked foods shown on pages 205 and 229.

White Bread Quick Process

Ingredients:

3 c. flour

1 c. milk or water

1 tsp. sugar

1 tsp. salt 1 tbsp. butter 1 yeast cake

Method:

Scald the milk or boil the water, add to the salt, sugar, and butter and stir until dissolved. Cool until lukewarm, add yeast softened in 1/4 c. lukewarm water. Add one half the flour, beat until smooth. Cover and set in pan of warm water until doubled in bulk. Add the remainder of the flour and mix well. Put on a lightly floured board and knead until smooth and elastic. Mold into a loaf, place in a well-greased pan, cover, and let double its bulk. Bake in a hot oven 40-60 minutes.

Slow Process

As for quick process bread with these exceptions: Use only 1/4 yeast cake. Add all the flour and knead once before setting to rise. Let rise overnight at room temperature instead of in a pan of warm water. In the morning knead, mold into loaves, and proceed as above.

Graham Bread

Ingredients:

1/2 c. scalded milk 1/2 c. water 1 tsp. salt

1 tbsp. butter

2 tbsp. molasses 3/4 yeast cake

1/4 c. lukewarm water

1/2 c. white flour graham or entire wheat flour "to knead." The mixture should be easily handled but not hard and dry

Nut Bread

1 c. chopped walnuts added after the first rising

Gluten Bread

Ingredients:

1/2 c. scalded milk 1/2 c. water 1 tsp. salt

1 tbsp. butter

1/2 yeast cake

1/4 c. lukewarm water gluten flour "to knead"

Breads without Yeast Boston Brown Bread - Steamed

Ingredients:

1 c. rye meal 1 c. corn meal 1 c. graham flour

1 3/4 tsp. soda 1 tsp. salt 3/4 c. molasses

2 c. sour milk or if c. sweet milk

Method:

Mix and sift dry ingredients. Combine molasses and milk and add to first mixture. Fill greased molds 3/4 full of the mixture. Steam 3-4 hours.

Brown Bread I - Baked

Ingredients:

2/3 c. molasses

2 c. sour milk

3 eggs

2 tbsp. melted butter

3 1/2 c. graham flour 1 1/2 tsp. baking powder 2 tsp. baking soda 1/4 tsp. salt

Method:

Mix and sift dry ingredients. Add slightly beaten eggs to the liquid ingredients and combine mixtures. Bake in a slow oven 1 1/2 hours. The batter should be a little thicker than for butter cakes.

Brown Bread II

Ingredients:

1/2 c. sugar 1/2 c. molasses 2 c. sour milk 2 tsp. soda

1 tsp. salt

2 c. graham flour 1 1/2 c. white flour 1 c. nut meats

1/2 c. raisins

Method:

Let stand 1 hour in bread pan. Bake in a moderate oven 40-50 minutes.