Mazdaznan encyclopedia of dietetics and home cook book

To three cups of freshly ground wheat add one-half cup of milk or cream and just enough cold water to make a thick batter. It is well to stir the dough much and quickly. Get muffin pans real hot and well oiled. Fill to the top with the thick batter. Set in top of very hot oven, for ten minutes, then lower the heat and allow to bake thirty minutes longer. Kept in dry place will keep indefinitely. By wetting them with ice water and returning to oven for a few minutes they will always taste as if fresh. This kind of bread is liked by children and they thrive on it exceptionally. CORN BATTER BREAD. Put one-half a pint of buttermilk in a pan and stir into it two teacupfuls of white cornmeal. Dissolve one-half teaspoonful of soda in one-half cupful of milk and stir this into the above gradually. Now add two well-beaten eggs, one teaspoonful of oil and enough salt to taste. Bake slowly until brown. SALT-RAISED BREAD. Pour upon a teacupful of milk sufficient boiling water to bring it to blood temperature, about 90 degrees F., — higher temperature will result in failure — add one-fourth teaspoonful each of salt and sugar; stir in one large tablespoonful cornmeal, or graham flour, and two teaspoonfuls wheat flour; mix all together to consistency of pancake batter and set to rise by placing bowl containing the batter in warm water; should water gather on top, dust in a little flour and stir. If set in the early morning it will rise at noon. Mix as other bread, put in earthenware pans if possible, and let stand until light, when it is ready for the oven. If used with plenty of fruit it will not be harmful. Be sure not to use drinks of any kind when using salt-raised or yeast bread. TABLE BREAD. To two quarts flour add one teaspoonful salt, one teaspoonful sugar, two tablespoonfuls clarified butter, or pure olive oil or nut meal. Mix one-half cake hops or compressed yeast with one pint lukewarm water, previously boiled, pour into middle of flour while stirring with wooden spoon until proper consistency for dough is attained, using more flour or water as may be needed. Knead the mass for half an hour or more. If properly stirred and kneaded it will rise to double its size in four hours. Knead again with a little flour, shape into loaves and place into well-oiled warm pans. When sufficiently raised, place in heated oven, adding heat after fifteen minutes' baking. Bake one hour. When done take out of pans and brush with water or milk. POTATO BREAD. Take five boiled potatoes, put thru a colander, add two and one-half quarts lukewarm water, one cake yeast foam thoroughly dissolved in one-half cupful lukewarm water, sufficient flour to make the thickness of sponge cake. Beat ten minutes and put into warm place to rise over night. In the morning add one tablespoonful salt, two tablespoonfuls sugar, "low-grade flour" enough to make stiff dough. Put on breadboard, with flour to prevent sticking, then knead with knuckles and fists for half an hour. Put in warm place to rise; do not cover. When light, shape into loaves without kneading. When loaves are in pan, run a fork thru them several times. When sufficiently raised, bake in hot oven for forty-five minutes, then change position of pans and bake fifteen minutes longer. GRAHAM BREAD.