Short Method For Bread Making

Scald one and one-half pints milk; dissolve 1 cake compressed yeast in two-thirds cupful lukewarm water; add two tablespoonfuls sugar; sift two sifters of Albers flour in mixing bowl. When milk is lukewarm, add one large tablespoonful salt; add dissolved yeast to milk; make well in center of flour, and add milk. Stir with mixing spoon until flour is all taken up, then turn out on board and knead well for twenty minutes. Return to bowl and let raise in warm place, well covered. This will take from two to three hours. When sufficiently risen, punch down and let stand for three-quarters of an hour longer (doubled in bulk). Mold into loaves or rolls, handling the dough very gently. Put in well-greased pans, let raise and bake. Rolls should raise at least one-half hour and loaves one hour. Bake rolls twenty-five minutes and loaves one hour in wood or coal range, or forty-five minutes in gas range. If desired to make this bread over night, use only one tablespoonful sugar and one and one-half tablespoonfuls salt. Bread made by this method can be set at seven o'clock in the morning and should be out of the oven by noon.

If desired to make bread at night, use method as above at night just before retiring, and in the morning dough will be ready to put into pans; let raise and bake. If dough is made into loaves at seven in the morning, it should be baked by nine o'clock.

Brown Bread

One pint Indian corn meal, 1 pint Albers rye flour. 1 teaspoon brown sugar, one teaspoon salt, two teaspoons baking powder, one tablespoon butter or lard, 3/4 pint milk. Sift together corn meal, rye flour, sugar, salt and powder. Rub in the shortening; add the milk and mix all into a batter. Put into greased tin and bake about forty minutes in a rather hot oven. Cover at first with paper.

Graham Bread - Unfermented

One and one-half pints graham flour, one-half pint of Albers flour, one tablespoon sugar, one teaspoon salt, two teaspoons baking powder, 1 and one-fourth pints milk, or equal parts of milk and water. Sift Albers graham flour, sugar, salt and powder together; add the milk, or milk and water; mix rapidly into soft dough, then put in greased tin. Bake in rather hot oven about forty minutes. Protect loaf with paper first fifteen minutes.

Corn Bread

One cup fine white corn meal, one and one-half cups milk, two eggs, one teaspoon sugar, one tablespoon butter, two level teaspoons Baking Powder, 1/4 teaspoon salt. Scald the milk and pour on the corn meal. Let it cool, then add salt, sugar, baking powder and yolks of eggs and beat quickly and thoroughly together. Fold in the stiffly beaten whites of eggs. Bake in a flat pan in hot oven for about thirty minutes.

Baking Powder Biscuits

Sift together three cups Albers flour, one teaspoonful salt and three teaspoonfuls of baking powder. Chop into this with a knife one teaspoonful each of lard and butter, then add gradually about one cup of milk, making a soft dough that can be easily handled. Take on board and knead gently. Cut in small rounds and bake fifteen to twenty minutes in moderately quick oven.

Milk Rolls

Sift in a basin three-quarters of a pound of Albers flour, add four heaping tablespoonfuls corn starch, and one pound salt. Warm two tablespoonfuls butter in one pint of milk, add one compressed yeast cakemixed with one teaspoonful sugar. Pour them among the flour, mix well and allow the dough to rise in a warm place. Knead it and make into rolls, allow them to rise again, then bake in a quick oven for twenty minutes.

Breakfast Rolls

One and one-half pints of Albers flour, one-half pint of Indian corn meal, (white), 1 teaspoon salt, 2 teaspoons Baking Powder, 1 tablespoon butter or lard, three-quarters pint of milk. Sift together flour, corn meal, salt and powder; rub in butter or lard; add the milk, mix smoothly into firmer dough than usual. Flour the board, turn out the dough, give it one or two turns to complete its smoothness. Divide it, thus prepared, into pieces the size of an egg; again divide these in half, which roll out under the hand until they are long and half the size of one's little finger. Lay on greased baking tin so that they do not touch, wash them over with milk. Bake in hot oven seven or eight minutes.

Rye Bread

One pint rye flour, one-half pint corn meal, one-half pint wheat flour, one teaspoon sugar, one teaspoon salt, two teaspoons Baking Powder, one teaspoon butter or lard, three-quarters pint milk. Sift together rye flour, corn meal, flour, sugar, salt and powder; rub in shortening and add milk. Mix into smooth batter. Pour into well-greased tin, bake in moderate oven about forty-five minutes. Cover loaf with paper first twenty minutes.