Water Bread.
4 cupfuls boiling water, 4 tablespoonfuls lard, 1 tablespoonful sugar, 1/ teaspoonfuls salt, 1 yeast cake dissolved in cupful lukewarm water, 3 quarts sifted flour.
Put the lard, sugar, and salt in a bread raiser; pour on boiling water; when lukewarm, add dissolved yeast cake and 5 cupfuls flour; then stir until thoroughly mixed. Add re maining flour, mix, and knead. Re turn to bowl; let rise over night. In the morning cut down, knead, shape into loaves or biscuits, place in greased pans, having pans nearly half full. Cover, let raise again, and bake.
Entire-Wheat Bread.
4 cupfuls scalded milk, cupful brown sugar, 1/ teaspoonfuls salt, 1 yeast cake, 9 cupfuls entire-wheat flour.
Put sugar and salt in a bread raiser and pour the hot milk over them; when cool, add the flour and yeast cake, beat hard with a wooden spoon for five minutes, cover tbe pan and set in a warm place till the bat ter doubles its bulk.. Beat it down, turn into greased bread pans, having each half full. Let the batter rise nearly to the top, then bake.
Caraway Bread (German recipe).
Follow the recipe for entire-wheat bread, substituting rye flour for en tire-wheat flour and adding 2 table spoonfuls sugar. Make the bread as directed at the first kneading working in a tablespoonful of cara way seeds. Shape into loaves, raise and bake.
Graham Bread.
1 quart Graham flour, 1 quart white flour, 1 yeast cake, 1/ teaspoonfuls salt, cupful brown sugar, 1 quart milk.
Scald the milk and pour it over the sugar and salt; when lukewarm, stir in the flour and the yeast, which has been dissolved in warm water. Beat hard and let it rise in the pan till spongY. This is a dough which is not stiff enough to knead; it simply requires a thorough stirring and beat ing. Put it into greased pans, raise, and oake in an oven which is hot at first, but cool during the later part of the baking process. This dough may be used to drop into greased gem pans and bake as muffins.
Rye Bread.
2 quarts rye flour, 1 quart wheat flour, 1 yeast cake, 3 pints warm water, teaspoonfuls salt, 3 _tablespoonfuls sugar.
Sift the flour with the sugar and salt, stir in the warm water and dis solved yeast. When thoroughly mixed, begin to work it with your hands; it will be sticky, but the dough must be kept very soft. When thoroughly beaten, pour it into well buttered pans and set it in a warm place. Let it rise to twice its bulk and bake an hour in an oven which is a little slower than for white bread. Rub the crust over with butter to soften it as soon as it is taken from the oven.
Cornmeal Bread.
2 cupfuls flour, 3 cupful cornmeal, 2 cupfuls milk, 2 cupfuls water, 1 teaspoonful salt, 1 yeast cake.
Put the milk and water in a dou ble boiler, and let it get scalding hot; then stir in .the cornmeal and allow it to cook slowly for half an hour. Pour it into a bread raiser and when lukewarm add the salt and yeast. Gradually beat in the flour. Put on a cover and set in a warm place to raise. When it doubles its bulk, add more flour if necessary and work with a wooden spoon until it can be handled. Turn out on a floured baking board and knead thor oughly. Mold into loaves, put into greased bread pans, and set it to rise in a warm place. When light bake in a moderate oven for three quarters of an hour.
Squash Bread (German recipe).
2 cupfuls squash, cupful sugar, 3 cupfuls scalded milk, 2 tablespoonfuls butter, 1 yeast cake, Flour enough to knead.
Press the stewed squash through a potato ricer, stir it with the sugar, salt, and butter into the bot milk; when cool, pour in the dissolved yeast and as much flour as will make a dough that can be handled. Turn out on a baking board and knead for fifteen minutes. Return to the bread raiser and let it double its bulk. Knead again, shape into loaves, raise, and bake.
Oatmeal Bread.
/ cupful rolled oats, 1/ cupfuls flour, 2 cupfuls boiling water, 1 yeast cake, / tablespoonful salt, 1 tablespoonful butter, / cupful molasses.