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Tourist Bread

Formula Hard wheat flour, 5½ lbs.

Graham flour, 14 lbs.

Rye flour, 14 lbs.

Milk, 2 qts.

Shortening, 4 ozs.

Salt, 3 ozs.

Yeast, 3 ozs.

Molasses, 4 pt.

Chopped nuts, 4 ozs.

Method Mix the wheat flour, graham flour and rye flour, dissolve the yeast in 14 of the milk and place to one side. Put the balance of the milk, molasses, salt and shortening into a bowl and stir to dissolve the ingredients. Now add the milk, begin mixing, add the yeast and continue mixing until the dough is smooth. Add the nuts and incorporate.

Fermentation If a four hour fermentation period is required to mature the dough, it may be divided as follows: First rising, 24 hours; second rising, 1 hour; third rising, 1/4 hour.

Allow the dough to rest 15 minutes, when it can be divided. Do not give the dough too much proof in the pans, as it is liable to fall and make an unsightly loaf. 1