Corn - Meal - And - Wheat Bread

1 1/2 cups milk, water, or a mixture of the two 1 cake compressed yeast 1 1/2 teaspoons salt

1 tablespoon sugar

1 tablespoon fat (if used)

1 cup corn - meal

2 cups wheat flour

Pour 1 1/4 cups of the water over the corn-meal, salt, sugar, and fat (if used), and heat the mixture gradually to the boiling point or nearly to it and cook 20 minutes. This cooking can be done best in a double boiler. The water is sufficient only to soften the meal a little. Allow the meal to cool to about the temperature of the room and add the flour and yeast, mixed with the rest of the water. Knead thoroughly, let rise until it doubles its bulk, make into a loaf, place in a pan, allow to rise until it nearly fills the pan, and bake 45 or 50 minutes. For an overnight rising use half the amount of yeast.

Rice Bread

1 cup lukewarm water, milk, or a mixture of tlie two 1 cup uncooked rice 1 1/4 teaspoons salt

1 tablespoon sugar Butter (if used) or other fat, 1 tablespoon or less

1 cake compressed yeast

2 cups wheat flour

Steam the rice with one-half of the liquid until it is soft. This is done in a double boiler. Put the sugar, salt, and fat (if used) into the mixing bowl and pour over them the remaining liquid ( 1/2 cup). When the mixture has become lukewarm add the yeast and 1/2 cup of flour. Allow this sponge to rise until very light. Add the boiled rice, which should have been cooled until lukewarm, and the rest of the flour. Knead thoroughly. This dough is so thick that some pressure is required to work in the last portions of the flour. Allow the dough to rise until it has doubled its bulk, form into a loaf, place in a pan and allow to rise until it nearly reaches the top of the pan, and bake. For an overnight rising use half the amount of yeast.

Rye Bread

1 quart milk

2 tablespoons sugar 4 tablespoons salt

2 tablespoons fat

1 1/2 cake compressed yeast

1 cup wheat flour

2 cups rye flour

Scald the milk. Put the sugar and salt (and fat, if used) into a mixing bowl. Pour the hot liquid over it and allow it to become lukewarm. Mix the yeast with a little of the lukewarm liquid and add it to the rest of the liquid. If convenient, set this aside in a warm place for one hour; if not convenient to set it aside, add the flour at once, putting in a little at a time. Mix well; turn out on a floured board and knead until the dough is of such consistency that it sticks neither to the bowl nor to the hands. This requires about 10 minutes. Cover, and allow to rise 1 3/4 hours in a warm place. Cut down the dough from the sides of the bowl; grease the hands slightly. Knead a little and set aside to rise again for one hour. At this point the dough should be placed in a 6-quart bowl lined with a cloth into which flour has been rubbed. When the dough has risen to the top of the bowl turn out on a hot sheet iron (a dripping pan inverted will do), over which 1 tablespoon of flour has been sprinkled, and put it immediately into a very hot oven. After 10 minutes lower the temperature somewhat and bake for 1 hour. For an overnight rising use half the amount of yeast.

Rolled-Oats Bread

2 cups boiling water 1/2 cup brown sugar 2 teaspoons salt 1 1/2 yeast cake

1/4 cup lukewarm water 1 1/2 cups rolled oats 5 cups flour

Dissolve the yeast cake in the lukewarm water. Pour the boiling water over the rolled oats, salt, and sugar, and let stand until lukewarm; add the dissolved yeast and flour. Let rise until very light, beat thoroughly and then knead thoroughly, and turn into two buttered bread pans. When the loaves have doubled their volume bake them an hour in a moderate oven. For an overnight rising use half the amount of yeast.