Dough (6 a. m.). — Add the salt, the sugar, and the vegetable fat to the sponge, and mix well. Add the balance of the flour, reserving a large handful for the board, and mix to a soft dough. Turn out on a floured board, and knead until elastic to the touch (about 5 to 8 minutes) ; then put into an oiled bowl, cover, and let rise until, when tapped sharply, it gradually begins to sink, which will require from il/2 to 3 hours. Work down thoroughly, turn over in the bowl, cover, and let rise again until about three fourths its original bulk; then work down the second time. Cover, and let rise the third time, until about two thirds its former bulk; then turn out on the floured board, knead again, mold into loaves, and put into pans for baking. Brush over the top of each loaf with an oiled brush, and let rise until, when pressed with the finger, it responds rather weakly to the pressure ; then bake in a good oven. Study instructions previously given for molding and proving the loaves, and the length of time for baking. In hot weather, the day recipe is to be preferred. ENTIRE WHEAT BREAD No. 2 (Day Recipe) 4 tablespoons melted vegetable fat il/2 quarts zvarm water 4 tablespoons sugar I cake compressed yeast 3l/2 quarts entire wheat flour 2✪ Entire Wheat Bread No. 1 tablespoons salt Dissolve the yeast in il/2 tablespoons water, add the warm juid, the salt, the sugar, and the fat, and mix well. Add the flour (reserving a handful for the board), and mix into a soft dough. Turn out on a floured board, and knead until elastic to the touch. Put into an oiled bowl, cover, and set in a warm room to rise. Proceed and finish the same as for entire wheat bread No. I. (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) 105 SCIENCE of FOOD and COOKERY FRUIT BREAD Take half of either of the foregoing recipes for entire wheat bread, after it has risen the first time. Add l/$ cup melted vege- table fat, l/3 cup sugar, and work into the dough until absorbed. Add 3 cups of seedless sultana raisins✪ Fruit Bread that have been washed, drained, and heated in a covered vessel until hot through, then cooled. Work them into the dough by folding the dough over and over until they are well mixed through. Cover, and let rise again until about three fourths its original bulk; then turn out on a floured board, work together, mold into loaves, and put into pans for baking. Raise and finish the same as entire wheat bread. GRAHAM BREAD (So Called) i quart warm water 2 tablespoons sugar i cake compressed yeast 2 tablespoons melted vegetable fat il/2 tablespoons salt iJ4 quarts entire wheat flour ll/2 quarts white bread flour Dissolve the yeast in il/2 tablespoons water, add the warm liquid, the salt, the sugar, and the fat, and mix well. Add the flour (reserving a small handful for the board), and mix into a dough. Knead until elastic to the touch (about 8 minutes or more). Put into an oiled bowl, cover, let rise, and finish the same as for entire wheat bread. BRAN BISCUIT ✪ Bran Biscuit

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Dough (6 a. m.). — Add the salt, the sugar, and the vegetable fat to the sponge, and mix well. Add the balance of the flour, reserving a large handful for the board, and mix to a soft dough. Turn out on a floured board, and knead until elastic to the touch (about 5 to 8 minutes) ; then put into an oiled bowl, cover, and let rise until, when tapped sharply, it gradually begins to sink, which will require from il/2 to 3 hours. Work down thoroughly, turn over in the bowl, cover, and let rise again until about three fourths its original bulk; then work down the second time. Cover, and let rise the third time, until about two thirds its former bulk; then turn out on the floured board, knead again, mold into loaves, and put into pans for baking. Brush over the top of each loaf with an oiled brush, and let rise until, when pressed with the finger, it responds rather weakly to the pressure ; then bake in a good oven. Study instructions previously given for molding and proving the loaves, and the length of time for baking. In hot weather, the day recipe is to be preferred. ENTIRE WHEAT BREAD No. 2 (Day Recipe) 4 tablespoons melted vegetable fat il/2 quarts warm water 4 tablespoons sugar I cake compressed yeast 3l/2 quarts entire wheat flour 2 tablespoons salt Dissolve the yeast in il/2 tablespoons water, add the warm juid, the salt, the sugar, and the fat, and mix well. Add the flour (reserving a handful for the board), and mix into a soft dough. Turn out on a floured board, and knead until elastic to the touch. Put into an oiled bowl, cover, and set in a warm room to rise. Proceed and finish the same as for entire wheat bread No. I. FRUIT BREAD Take half of either of the foregoing recipes for entire wheat bread, after it has risen the first time. Add l/$ cup melted vegetable fat, l/3 cup sugar, and work into the dough until absorbed. Add 3 cups of seedless sultana raisins that have been washed, drained, and heated in a covered vessel until hot through, then cooled. Work them into the dough by folding the dough over and over until they are well mixed through. Cover, and let rise again until about three fourths its original bulk; then turn out on a floured board, work together, mold into loaves, and put into pans for baking. Raise and finish the same as entire wheat bread. GRAHAM BREAD (So Called) i quart warm water 2 tablespoons sugar i cake compressed yeast 2 tablespoons melted vegetable fat il/2 tablespoons salt iJ4 quarts entire wheat flour ll/2 quarts white bread flour Dissolve the yeast in il/2 tablespoons water, add the warm liquid, the salt, the sugar, and the fat, and mix well. Add the flour (reserving a small handful for the board), and mix into a dough. Knead until elastic to the touch (about 8 minutes or more). Put into an oiled bowl, cover, let rise, and finish the same as for entire wheat bread. BRAN BISCUIT

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