Yeast

6 pared potatoes ¼ cup hops 2 quarts water.

½ cup sugar.

¼ cup salt.

1 cup yeast, or 1 yeast cake.

Boil water and hops five minutes. Strain; add grated potatoes; boil five minutes; add sugar and salt; when lukewarm add yeast or yeast cake which has been dissolved in one fourth cup lukewarm water; let rise for six hours; pour into scalded stone jug; cork tightly; keep in cool place.

Milk Bread

2 cups scalded milk 1 tablespoon lard 1 tablespoon butter.

2 teaspoons salt.

½ cup yeast, or ½ yeast cake.

6 cups flour.

1 tablespoon sugar.

Put butter, lard, sugar and salt in mixing bowl. Add scalded milk. Dissolve yeast cake in one fourth cup lukewarm water. Add to milk mixture when lukewarm. Add flour, knead until smooth. Cover tightly and let rise until double its bulk, in temperature of sixty-eight degrees.

Knead; shape into loaves or biscuit; let rise in pans until double its bulk. Bake in hot oven: biscuit twenty to thirty minutes, leaves sixty minutes. This bread may be made without kneading by omitting one cup flour and beating ten minutes.

Water Bread

Substitute water for milk in Milk Bread.

Milk And Water Bread

Use one cup water and one cup milk, and proceed as for Milk Bread.

Salt Rising Bread

1 cup scalded milk 1 teaspoon sugar ¼ teaspoon salt.

3 cups white flour.

1 cup scalded milk entire wheat flour to knead.

Mix one cup milk, sugar and salt, and one cup of flour; beat well and let rise over night. In the morning beat, add other two cups of flour, the other cup of milk, cover, let rise again. When light, add the entire wheat to knead, shape in loaves, let rise in pans and bake.

Graham Bread

2 cups milk scalded ⅓ cup of molasses 2 teaspoons salt.

¼ yeast cake.

¼ cup lukewarm water.

2 cups white flour.

4 cups graham flour.

Mix milk, molasses and salt. When lukewarm add dissolved yeast cake, sifted white and graham flour. Beat well.

Let rise until almost double its bulk, beat again, place in buttered bread pans or shape in biscuit, let rise, and bake in an oven which is a little cooler than for white bread, - loaves one and one quarter hours and biscuit thirty minutes.

Entire Wheat Bread

2 cups scalded milk ⅓ cup sugar, or ½ cup molasses.

¼ yeast cake.

¼ cup lukewarm water.

1½ teaspoons salt.

5 cups silted entire wheat.

Mix milk, sugar or molasses, and salt. When lukewarm add dissolved yeast and flour. Beat well, let rise until double its bulk, beat, let rise in buttered bread pans until double its bulk, and bake one hour in moderately-hot oven, or bake in gem pans thirty minutes.

Rye Bread

2 cups scalded milk.

2 tablespoons butter 1 tablespoon sugar.

3 cups flour.

2 teaspoons salt ½ yeast cake.

¾ cup lukewarm water.

3 cups rye.

Put butter, sugar and salt in mixing bowl; add scalded milk; when lukewarm, add dissolved yeast cake and white flour.

Let rise until of spongy consistency; add rye flour and knead. Let rise again, shape into loaves or rolls. Rise again and bake the same as Graham Bread.