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1 T salt
Dissolve yeast and sugar in lukewarm water, add lard, and half of
the flour. Beat until smooth, then add salt and balance of flour, or
enough to make dough that can be handled. Knead well. Place in
greased bowl, cover and let rise until light, in warm place, and
free from draft. Mould into loaves. Place in well-greased bread
pans, filling them half full. Cover and let rise until double in
bulk. Bake forty-five to sixty minutes. Makes four loaves of bread.
--Mrs. F. B. Wilson.
BRAN BREAD
2 cakes comp. yeast
1 C lukewarm water
1/2 C molasses
7 C flour
2 C milk, scalded and cooled
5 C bran
4 T lard or butter
2 t salt
The addition of one cup of raisins affords a pleasant change.
Dissolve yeast in lukewarm liquid, add molasses and four cups of
flour; beat well. Then add bran, lard or butter, balance of flour
and the salt. Knead well, let rise until double in bulk. Divide into
three loaves, let rise again. Bake forty-five minutes in a moderate
oven. --Mrs. A. M. Casey.
ROLLS
1 cake comp. yeast
1/2 C milk, scalded and cooled
1/2 C lukewarm water
1 T sugar
3 1/2 C sifted flour (Club House)
1 scant t salt
2 T lard or butter, melted
Dissolve the yeast and sugar in lukewarm liquid. Add lard or butter
and half the flour. Beat until smooth. Add salt and the rest of