The Institute cook book

Pour two cups of boiling water over the oatmeal; cover and let stand until cool. Dissolve yeast and sugar in one half cup of lukewarm water and add this to the oatmeal and water. Add one cup of flour, or enough to make an ordinary sponge; beat v/ell; cover and set aside in a moderately warm place to rise for one hour, or until light. Add enough flour to make a dough — about three cups — and the salt. Knead well; place in greased bowl; cover and let rise in a moderately warm place until double in bulk — about one and one hall hours. Mold into loaves; fill well-greased pans half full; cover and let rise again about one hour. Bake forty -five minutes in a hot oven. A half cup of chopped nuts and one tablespoon of lard or butter may be added if desired. WHOLE-WHEAT BREAD 1 cake compressed yeast IVi cups milk, scalded and cooled 3 level tablespoons brown sugar 3 tablespoons melted lard 11/2 cups lukewarm water 7½ cups whole-wheat flour 1 teaspoon salt Dissolve the yeast and sugar in lukewarm liquid; add lard or butter; then flour, gradually, as whole wheat flour absorbs moisture slowly, and last the salt. Knead thoroughly, being sure to keep dough soft; place in well-greased bowl, cover and set aside in warm place, to rise for about two hours. When double in bulk, turn out on kneading board. Mold into loaves; place in v/ell-greased pans; cover and set to rise again for about one hour, or until light. Bake one hour, in a slower oven than for white bread. BREAD, HOT-CAKES, ETC. If wanted for over night, use one half cake of yeast and an extra teaspoon of salt. RYE BREAD (American) 1 cake compressed yeast 5 cups rye flour 1 cup milk, scalded and cooled 11/2 cups sifted white flour 2 cups lukewarm water 1 tablespoon melted lard 1 tablespoon salt Dissolve the yeast in lukewarm liquid; add two and a half cups of rye flour or enough to make a sponge. Beat well ; cover and set aside in a warm place, free from draft, to rise about two hours. When hght, add white flour, lard or butter, rest of rye flour to make a soft dough, and last the salt. Turn on a board and knead, or pound it five minutes. Place in greased bowl; cover and let rise until double in bulk — about two hours. Turn on board and shape into loaves ; place in floured shallow pans ; cover and let rise again until light — about one hour. Brush with white of egg and water, to glaze. With sharp knife cut lightly three strokes diagonally across top, and place in oven. Bake in slower oven than for white bread. Caraway seed may be used if desired. By adding one half cup of sour dough, left from previous baking, an acid flavor is obtained, which is considered by many a great improvement. This should be added to the sponge. GLUTEN BREAD 1 cake compressed yeast 1 cup lukewarm water 1 tablespoon sugar 1 level tablespoon lard or butter 1 cup milk, scalded and cooled 3 cups gluten flour 1 teaspoon salt