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Common Brown Bread, Yeast Raised

1 pound of corn meal about 3 cupfuls. 1 pint of boiling water--2 cupfuls. 1/2 cupful of black molasses. 1 cupful of cold water. 1 cupful of yeast, or a yeast cake in water. 1/2 pound of either rye or graham flour. 1/2 pound of white flour, a heaping pint. Salt.

Pour the boiling water over the corn meal in a pan and mix, throw in a teaspoonful of salt, add the molasses and cold water, then the yeast and then the two kinds of flour. Line two sheet-iron brown bread pails with greased paper, put in the dough and let rise from one to two hours, then bake or steam for five hours. If steamed, bake the loaves afterward long enough to form a slight crust.

A good sort of bread is made as above with a pound of graham sifted through a common flour sieve to remove the coarse bran, and the white flour omitted; or with all rye flour and no graham or white. Care should be taken not to scald the yeast by adding it to the hot meal before the cold water. When this kind of bread is sticky when sliced it shows it was made up too wet. When the loaves come out hollow or caved in it shows too much fermentation.