'0 "TilE SETTlEMENT" COOK ROOK RYE BREAD. Rye bread is made same as wheat bread. using rye in place of the ~... heat flour. If desired.. one.f?unh to one-half the quanity of :" heat ,flour rna)" be nnxed w1th the rye. Caraway seeds sprinkled In the dough makes a dc~irable !lavar. Bake longer than the wheat bread. Oven must be hot, and the crust should be hard. Brush loaves wilh water to make them shine. SOFT GRAHAM BREAD. 3 cups graham flour, }4 cup sugar, I CUI' white flour. :z tablc!:poons butter, I teaspoon salt, ~ yeast cake. .0 cup molasses, or 1.0 cup!' warm water. ni"SOlvc lhe yea: t with a little of the lukewarm water, mix the other ingredients in the order given. and add ~l1fficicnt luke- warm water to make a soft dou~h. Co\'cr bowl Illd set in wafm place. \Vhcn the dOllgh is lig-ht beat it and !Jour into the hrC:\11 panS, fillinc- them half full. \Vhen light, bake in a moderate OI·el1. GLUTEN BREAD 3 cups milk or water, 2 tablespoons melted butler, ~ oz. yeast (I cake), }::i tea: poon salt, About 3 pints gluten Aom, 2 tableSloons sugar, if I egg, agreeable. Make a ~pol1ge, wilh the milk or water lukewarm, the ye3st crumbled and roftened, and a pillt of flour. \Vhell light, add salt. bUtler, sugar, if used. Ihe beaten eg-g lml gluten flour t() knead. Knead until smooth and clastic. Shape into loaves. Bake about 1 hour. ENTIRE WHEAT BREAD. :2 cups scalded milk, I )'east ukt'. dissoh'ed in ~ ~ cup sugar, or cup lukewarm \\ater, lh cup molasses, 4% cups of coarse entire I teaspoon salt, wheat Aour, Add sweetening and salt to the milk: l-' JOI. and when luke- warm. add the di5soh'ed yeast cake and llour beat well. cover, and let rise to double its bulk. Beat again and turn into grea...ell bread pans, ha\"in~ pans one-h:ltr full. Let rise and bake. En- tire wheat bread should not fluite double its bulk during last rising. This mixture may be baked in gelll pans.
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