Fourth: Sift the flour, allowing 3 to 4 cups for each loaf. Add ^ of the flour to the liquid mixture and beat thoroughly. Add more flour to make a dough, using a knife, until, when touched with the finger, the dough does not stick to the finger. A bread mixer is a time and labor saver. Turn dough onto a slightly floured board; knead by pushing the dough into the palms of the hands and drawing it forward with the fingers. Use as little flour as possible on board and hands while kneading. Continue until the dough is smooth and elastic to the touch. It takes from 15 to 20 minutes to knead with the hands and about 3 minutes in the bread mixer. Thorough kneading makes fine-grained bread. Fifth: Put dough in a bowl, brush over with milk, cover closely, put in a warm (not hot) place and let rise to double its bulk. This may be over- night or in the daytime, depending On the quantity of yeast used. Sixth: Knead again, shaping into loaves; divide dough into as many portions as there are cups of liquid in the mixture. Place in pans, brush over with skimmed milk or melted fat. Seventh : Cover and let rise in a warm place to double their bulk. Eighth: Bake loaves from 50 to 60 minutes in a moderately hot oven. Ninth : Cool loaves on a rack or place them so the air can circulate freely around the loaf. WHITE BREAD 1 cup scalded milk If teaspoons salt 1 yeast cake mixed with 1 cup boiling water 1 tablespoon sugar or i cup lukewarm water 2 tablespoons fat syrup 6 cups flour✪ White Bread Follow general directions. To make potato bread, add 2 cups mashed potatoes to the liquids. Use only 1 cup liquid and less flour is needed. ENTIRE WHEAT OR BRAN BREAD 1 cup boiling water 1 teaspoon salt 2f cups flour cup scalded milk 4f cups coarse entire i yeast cake mixed with ^ cup molasses wheat flour J cup lukewarm water✪ Entire Wheat or Bran Bread Follow general directions. RYE BREAD May be made as directed for entire wheat bread, using rye flour in place )f the whole wheat flour. RYE AND OATMEAL BREAD cups hot liquid 1 teaspoon salt 2 cups white flour cup oatmeal | yeast cake mixed with 3 cups rye flour or all rye tablespoons fat ^ cup lukewarm liquid and cornmeal. cup molasses✪ Rye and Oatmeal Bread Pour the hot liquid over the oatmeal, add the fat, molasses and salt. Follow general) directions. 22 THE METROPOLITAN LIFE COOK BOOK OATMEAL BREAD 2 cups thick oatmeal 2 tablespoons corn syrup Yeast mixed with I cu mush 2 teaspoons salt lukewarm water 1 or 2 tablespoons fat ^ cups flour Follow general directions. RICE BREAD 2 cups boiled rice (i cup 2^ teaspoons salt 3 cups Graham flour rice) 2 tablespoons syrup Sj cups white flour f tablespoon fat Yeast✪ Rice Bread Follow general directions. BUCKWHEAT BREAD 1 cup milk 2 tablespoons fat 3 cups buckwheat flou 1 cup lukewarm water 4 tablespoons corn syrup 4 cups white flour 2 teaspoons salt Yeast✪ Buckwheat Bread Follow general directions. ROLLS AND HOW TO MAKE THEM PARKERHOUSE ROLLS 1 cup boiling water 1 teaspoon salt 1 yeast cake mixed wii 1 cup scalded milk 3 tablespoons fat i cup lukewarm wati 3 tablespoons sugar or syrup Flour Follow directions for making bread. Mashed potato may be used, a less liquid and flour is required.

AI-modernized reading of the original text

Fourth: Sift the flour, allowing 3 to 4 cups for each loaf. Add ^ of the flour to the liquid mixture and beat thoroughly. Add more flour to make a dough, using a knife, until, when touched with the finger, the dough does not stick to the finger. A bread mixer is a time and labor saver. Turn dough onto a slightly floured board; knead by pushing the dough into the palms of the hands and drawing it forward with the fingers. Use as little flour as possible on board and hands while kneading. Continue until the dough is smooth and elastic to the touch. It takes from 15 to 20 minutes to knead with the hands and about 3 minutes in the bread mixer. Thorough kneading makes fine-grained bread. Fifth: Put dough in a bowl, brush over with milk, cover closely, put in a warm (not hot) place and let rise to double its bulk. This may be overnight or in the daytime, depending on the quantity of yeast used. Sixth: Knead again, shaping into loaves; divide dough into as many portions as there are cups of liquid in the mixture. Place in pans, brush over with skimmed milk or melted fat. Seventh : Cover and let rise in a warm place to double their bulk. Eighth: Bake loaves from 50 to 60 minutes in a moderately hot oven. Ninth : Cool loaves on a rack or place them so the air can circulate freely around the loaf. WHITE BREAD 1 cup scalded milk 1½ teaspoons salt 1 yeast cake mixed with 1 cup boiling water 1 tablespoon sugar or ½ cup lukewarm water 2 tablespoons fat syrup 6 cups flour Follow general directions. To make potato bread, add 2 cups mashed potatoes to the liquids. Use only 1 cup liquid and less flour is needed. ENTIRE WHEAT OR BRAN BREAD 1 cup boiling water 1 teaspoon salt 2f cups flour cup scalded milk 4f cups coarse entire i yeast cake mixed with ½ cup molasses wheat flour J cup lukewarm water Follow general directions. RYE BREAD May be made as directed for entire wheat bread, using rye flour in place of the whole wheat flour. RYE AND OATMEAL BREAD 2 cups hot liquid 1 teaspoon salt 2 cups white flour 1 cup oatmeal 1 yeast cake mixed with 3 cups rye flour or all rye 2 tablespoons fat ½ cup lukewarm liquid and cornmeal. cup molasses Pour the hot liquid over the oatmeal, add the fat, molasses and salt. Follow general directions. OATMEAL BREAD 2 cups thick oatmeal 2 tablespoons corn syrup Yeast mixed with ½ cu mush 2 teaspoons salt lukewarm water 1 or 2 tablespoons fat 5 cups flour Follow general directions. RICE BREAD 2 cups boiled rice (i cup 2^ teaspoons salt 3 cups Graham flour rice) 2 tablespoons syrup Sj cups white flour f tablespoon fat Yeast Follow general directions. BUCKWHEAT BREAD 1 cup milk 2 tablespoons fat 3 cups buckwheat flour 1 cup lukewarm water 4 tablespoons corn syrup 4 cups white flour 2 teaspoons salt Yeast Follow general directions. ROLLS AND HOW TO MAKE THEM PPARKERHOUSE ROLLS 1 cup boiling water 1 teaspoon salt 1 yeast cake mixed with 1 cup scalded milk 3 tablespoons fat ½ cup lukewarm water 3 tablespoons sugar or syrup Flour Follow directions for making bread. Mashed potato may be used, less liquid and flour is required.

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White BreadEntire Wheat or Bran BreadBran BreadRye and Oatmeal BreadOatmeal BreadRice BreadBuckwheat BreadParkerhouse RollsSweet Rolls

Metropolitan cook book