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Brown Bread (Yeast)

1 cup yeast or ¼ cake dissolved in 1 cup water (liquid yeast preferred) 3 cups scalded milk 1 or 2 tablespoons molasses 2 small teaspoons salt.

Equal parts Graham and Five Roses flour to make a dough as stiff as you can mix it with a strong spoon, but too soft to handle comfortably.

Cover and let rise to double its original size. Mix down and let rise again. Put in pans and when risen again, bake. Allow nearly as long again to bake as for white bread. Be careful to not let it overrise. 1 egg