Science of food & cookery

Take one half of the above Graham bread dough after it has risen and has been worked down the second time. Add 3 tablespoons warm molasses and *4 cup scalded and warm rich cream (or 2 tablespoons melted vegetable fat and 2 tablespoons canned milk), and work into the dough until absorbed. Add 2 cups bran, and work into the dough by folding it over and over until blended. Cover, and let stand until it begins to rise again (about 20 minutes) ; then roll out to J^-inch thickness, cut with a biscuit cutter, lay in an oiled baking pan, let rise about half again their original size, and "bake in a medium oven. GRAHAM BUNS 2 cups milk J4 cup melted vegetable fat i cake compressed yeast i teaspoon salt Y$ cup sugar 2 cups white flour About 4 cups Graham or entire wheat flour, or enough to make a soft dough Dissolve the yeast in il/2 tablespoons water, add the milk scalded and still warm, and beat in 2 cups white flour to a smooth batter. Cover, and set in a warm place until light (about il/2 hours). Add the salt, the sugar, and the fat, and mix well. Add the rest of the flour, or enough to make a very soft dough. Turn out on a floured board and knead, turning over and over until elastic to the touch; then put into an oiled bowl, cover, and let rise until when tapped sharply it begins to sink. Work down well in the bowl, cover, and let rise the second time until about three fourths its original bulk; then turn out on the floured board, work thoroughly, cut and mold into small buns, and lay in an oiled baking pan. Set in a warm place, with a cloth over the pan if convenient, and let rise until very light ; then bake in a medium oven. RYE BREAD I quart warm water 2 tablespoons sugar i cake compressed yeast 2 tablespoons melted vegetable fat il/2 tablespoons salt 6 cups entire wheat flour 5 cups rye 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 flours, reserving a large handful of the entire wheat flour, for the board, and mix into a dough. Knead until elastic to the touch, put into an oiled bowl, cover, and set in a warm room to rise, the same as for entire wheat bread; and when it has been worked down the second time, roll into ordinary rye bread loaves. Lay in an oiled baking pan, cut three gashes across each loaf, cover with a cloth, let rise until very light, and bake as usual. RAISED CORN BREAD 3 cups corn meal 2 cups cold water g cups entire wheat flour il/2 tablespoons salt (ground fine) y± cup melted vegetable fat 3 cups boiling water J4 CUP sugar i cake compressed yeast