Bread: Knead
Knead again, shape into loaves, raise, and bake.
Oatmeal Bread. cupful rolled oats, 1½ cupfuls flour, 2 cupfuls boiling water, 1 yeast cake, tablespoonful salt, 1 tablespoonful butter, cupful molasses.
Put the oatmeal into a bread raiser, pour the boiling water over and let stand until lukewarm; then add salt, butter, dissolved yeast cake, and molasses; stir in the flour, beat thoroughly, and set it to raise in buttered bread pans. When it has almost doubled its bulk, bake.
Nut Bread.
MRS. CURTIS'S COOKBOOK 1 cupful entire-wheat flour, 1 cupful white flour, cake yeast, 1 cupful milk, 2 tablespoonfuls brown sugar, 1 teaspoonful salt, + pound shelled hickory nuts.
Set a sponge of the wheat flour, white flour, yeast, and milk; when light, add sugar, salt, hickory nuts, and enough entire-wheat flour to make as stiff as can be stirred with spoon. Put in the pan, raise, and bake one hour.
Rye and Indian Bread. 2 cupfuls yellow cornmeal, cupful yeast, cupful molasses, 1 teaspoonful salt, teaspoonful soda, 2 cupfuls rye meal.
Put the cornmeal into a mixing bowl and scald with boiling water; after ten minutes mix to a soft batter with cold water. When lukewarm, add the yeast, molasses, salt, soda, and 2 cupfuls rye meal. Beat thoroughly, cover with a pan, and set in a warm place to rise over night.
When the surface cracks open, stir it down, then grease and flour a pan, turn in the dough, smooth over the top, and sprinkle evenly with flour to prevent crust from forming. Let it rise again until cracks appear, then bake it in a moderate oven from two to three hours, covering with a tin lid after the first hour.
Fruit Bread. 2 cupfuls sweet milk, 2 cakes yeast, teaspoonful salt, 4 tablespoonfuls lard, 4 tablespoonfuls sugar, 1½ cupfuls fruit, cut fine, Flour.
Scald milk and cool to lukewarm; strain in the yeast dissolved in one quarter cupful lukewarm water.