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Flour Mixtures Continued: Bread and Other Yeast Mixtures: Knead

RYE BREAD (One loaf) 1 cup of scalded-and-cooled 1/3 to I whole cake of com- milk pressed yeast 1/2 teaspoonful of salt 1/4 cup of lukewarm water 2 tablespoonfuls of sugar 2 cups of sifted rye flour 2 tablespoonfuls of butter About 2 cups of wheat flour Knead ten minutes; use white flour in kneading. Bake about three-fourths of an hour.

GLAZED CURRANT BUNS 1 Cake of compressed yeast 1/2 teaspoonful of salt 1/4 cup of scalded-and-cooled 1 egg milk 1/2 cup of cleaned currants 1 cup of scalded-and-cooled About 2 cups of flour milk 2 level teaspoonfuls cornstarch 1 3/4 cups of bread flour 3/4 cup of boiling water 1/4 cup of sugar Granulated sugar 1/4 cup of melted shortening Cinnamon if desired Soften the yeast in the quarter cup of liquid, add to the rest of the liquid and beat in the first quantity of flour. Beat until the sponge is very smooth, then cover and set to rise. When light add the sugar, salt, shortening, egg, currants and flour and mix to a soft dough. Knead until elastic, cover and set to rise. When doubled in bulk turn upside down on a board, roll into a sheet about half an inch thick and cut into rounds. Set these in a baking pan close together or a little distance apart, according as to whether a soft or crusty exterior is desired. When doubled in bulk bake about twenty-five minutes. Dilute the cornstarch with a little cold water, pour on the boiling water and let simmer ten minutes. When the buns are nearly baked, brush over the top with the starch and dredge thickly with sugar or sugar and cinnamon mixed and return to the oven. Repeat the application of paste and sugar if needed. GRAHAM BREAD 1/3 cake of compressed yeast 1 teaspoonful of salt 1/2 cup of lukewarm water 1/4 cup of molasses 1 1/4 cups scalded-and-cooled 2 1/2 cups of graham flour milk 1 1/2 cups of white bread flour 2 tablespoonfuls of butter Soften the yeast cake in the water. Melt the butter in the milk, add the salt, molasses, yeast in the water and stir in the flour. Mix very thoroughly. The dough is not firm enough to knead. Cover and let stand overnight. In the morning cut the dough through and through with a knife, turning it over and over; meanwhile, turn it into two buttered bread pans. Make smooth with a knife, and let stand to become nearly doubled in bulk. Bake about one hour. DARK COLORED GRAHAM BREAD Use the recipe given above, increasing the quantity of molasses to half a cup. Cut down the quantity of scalded milk to one cup.