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Bran Bread (Mrs F B Wilson cakes comp)

Mrs. F. B. Wilson. 2 cakes comp. yeast 1 C lukewarm water 1/2 C molasses 7 C flour 2 C milk, scalded and cooled 5 C bran 4 T lard or butter 2 t salt The addition of one cup of raisins affords a pleasant change. Dissolve yeast in lukewarm liquid, add molasses and four cups of flour; beat well. Then add bran, lard or butter, balance of flour and the salt. Knead well, let rise until double in bulk. Divide into three loaves, let rise again. Bake forty-five minutes in a moderate oven.