White Bread

1 cup scalded milk 1 cup boiling water

1 tablespoon sugar

2 tablespoons shortening

2 1/2 teaspoons salt 1/2 yeast cake 1/4 cup lukewarm water 6 to 7 cups flour

Put liquid, sugar, shortening, and salt in the mixing bowl; when lukewarm add the yeast cake (which has been dissolved in lukewarm water) ; add flour and knead well. The exact amount of flour will depend upon the quality; but enough should be used to make a smooth, soft dough which after kneading is not sticky. Cover, and let rise in a warm room until double in bulk; cut down, knead well, and shape into loaves; cover, let rise until double in bulk, and bake in a hot oven about fifty minutes. To hurry the rising of the bread increase the quantity of yeast. Bread mixed with two yeast cakes may be made and baked in about three hours.

Bran Bread (Yeast)

1/2 cup boiling water 1/2 cup scalded milk 2 tablespoons shortening 2 tablespoons molasses 1 1/2 teaspoons salt

1/2 yeast cake

1/4 cup lukewarm water

1 cup entire wheat flour

1 cup white flour

2 cups bran

Mix water, milk, shortening, molasses, and salt; when lukewarm add yeast cake dissolved in lukewarm water, add flour sifted, and bran, and mix with liquid to a soft dough; let rise until light, cut down, and knead into small loaves, using more bran if necessary to prevent sticking; let rise until nearly double, and bake in hot oven about fifty minutes.

Shredded Wheat Bread

2 shredded wheat biscuit 1 cup hot milk 1 cup hot water 1/2 cup molasses

1 tablespoon salt

1 tablespoon shortening

1/2 yeast cake

1/4 cup lukewarm water

6 cups entire wheat flour

Crumble the biscuit; add milk, water, molasses, salt, and shortening; when lukewarm add yeast cake dissolved in lukewarm water, and sifted flour; knead well, cover and let rise until double in bulk; cut down, shape into loaves or biscuit, put into greased pans, let rise until light, and bake in a hot oven about fifty minutes for loaves, and twenty-five minutes for biscuit. This makes one loaf and one pan of biscuit. A little more or less flour may be needed.

Entire Wheat Bread

Follow recipe for White Bread (see No. 377), using four cups of entire wheat flour and two or more cups of white flour. Molasses may be used in place of sugar.

Date Bread (Not Kneaded)

1 cup scalded milk

1 cup boiling water 1/4 cup molasses

2 tablespoons shortening 2 teaspoons salt

1/2 yeast cake 1/4 cup lukewarm water 4 cups entire wheat flour 1 1/4 cups white flour 1 cup dates cut in pieces

Mix milk, water, molasses, shortening, and salt; when lukewarm, add yeast, dissolved in lukewarm water, and flour; mix, and beat well; let rise until double in bulk; add dates, beat well, turn into two greased bread pans, let rise until light, and bake one hour. The oven should be hot for the first fifteen minutes, and then the heat should be reduced.