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B. F. Bread

7½ cups breakfast food 1 tablespoon brown sugar 1½ teaspoons salt 1 cake compressed yeast 1½ cups lukewarm water 1½ cups milk (scalded and cooled) 3 tablespoons lard or butter (melted).

Dissolve the yeast and sugar in lukewarm liquid. Add lard or butter, then the cereal gradually as it absorbs moisture rather slowly. Lastly, add the salt. Knead thoroughly, being sure to keep dough soft. Place in well-greased bowl, cover and set aside in a warm place, to rise for about 2 hours. When double in bulk, turn out on kneading board. Mould into loaves, place in well-greased pans, cover and set to rise again for about one hour or until light. Bake 1 hour in a slower oven than for white bread.

If wanted for over-night, use cake yeast and 1 extra teaspoon salt.

Note-As in the case of bread made from whole wheat meal, many prefer using a sponge at first. A sponge is a thick batter, not a dough we knead a dough, but beat or mix a batter.