Excellent Recipes for Baking Raised Breads

The Fleischmann Company's 1920 bread book: white, rye, graham, raisin and rolls, every one of them timed to the quarter-hour.

This site is the complete 1920 book Excellent Recipes for Baking Raised Breads, page by page as originally printed — period spelling, remedies and opinions included. About this edition →

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Recipes

46 recipes

Highlights

Raisin Bread

1 cake FLEISCHMANN'S YEAST 1 cup lukewarm water 1 cup milk, scalded and cooled 1 tablespoonful sugar 6 cups sifted flour 4…

Dinner Rolls

1 cake FLEISCHMANN'S YEAST 1 cup milk, scalded and cooled 1 tablespoonful sugar 3 cups sifted flour White of one egg 2…

Sweet French Buns

1 cake FLEISCHMANN'S YEAST 1 cup milk, scalded and cooled 1/4 cup lukewarm water 1 tablespoonful sugar 4 cups sifted flour 1/4…

White Bread, Over-night Method

1 cake FLEISCHMANN'S YEAST 2 quarts water 2 tablespoonfuls sugar 2 tablespoonfuls lard or butter, melted 6 quarts sifted flour 2…

Bran Bread

2 cakes FLEISCHMANN'S YEAST 2 cups milk, scalded and cooled 1 cup lukewarm water 1/2 cup molasses 7 cups flour 5 cups bran 4…

Brown Betty

2 cups bread crumbs 1 cup sugar 1/2 cup butter 2 cups thinly sliced apples BROWN BETTY is an easily made dessert, and its…

Bread by Six o'Clock

Pick a method and the hour you want bread on the table — the planner works the book's own schedule backwards.

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Curious Facts

10 genuinely curious things this book actually says, each linked to its page.

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Rights & ReuseThe complete text of Excellent Recipes for Baking Raised Breads (1920) is in the public domain in the United States — like all works published before 1928 — and is free to read, download, quote, teach from, and reuse. This digital edition (its transcription, restored images, and site design) is © 2026 PhotoOpAI, and any editorial commentary we add is clearly marked as ours; the underlying public-domain text carries no such restriction.