Bran Bread

Ingredients

• 1 quarji'bran (scant)
• 1 pin^ PuHty Flour
• ^ cup molasses
• 1 teaspoon soda
• 1 pint buttermilk
• Salt
• Eaisins or nuts, if desired

Method

1. 1

   Mix dry ingredients, add molasses and buttermilk in which soda has been dissolved.

2. 2

   Add chopped raisins or English walnuts if desired.

3. 3

   Bake slowly for 1.5 hours.

4. 4

   This mixture may be baked in gem pans.

As published

This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 11. The excerpt below is the record exactly as published.

1 quarji'bran (scant). 1 pin^ PuHty Flour. ^ cup molasses. 1 teaspoon soda. BRAN BREAD 1 pint buttermilk. Salt. Eaisins or nuts, if desired. Mix dry ingredients, add molasses and buttermilk in which soda has been dissolved. Chopped raisins or English walnuts or both may be added if desired. Bake slowly 1^ hours. This mixture may be baked in gem pans. NUT BREAD, No. 1 1 cup milk. 1 cup water. 1 tablespoon lard. 2 cups Purity Flour. i cake yeast. 2 tablespoons sugar. 1 teaspoon salt. i cup chopped nuts. i cup lukewarm water. 2i cups whole wheat flour. Scald milk and water together and pour them over the sugar, salt and lard. Let cool, then add the white flour._ Beat thoroughly and add the yeast dissolved in the lukewarm water. Cover and let rise until very light. Then add the nuts and the whole wheat flour, making a soft, sticky dough. Place the dough in a buttered bowl and let it rise until double in bulk. Then form into loaves. Have the bread pans half full and let rise until the dough fills the pan. Bake about 1 hour. This makes 2 loaves. I' a g e tight PURtry FCflUR FU More Bread and Better Bread NUT BREAD, No. 2 1 egg. 4 teaspoons baking powder. 1 teaspoon salt. 4 cups Purity Flour, i cup sugar. 1 cup walnuts, chopped fine. li cups milk. Beat eggs and sugar, add milk, then dry ingredients; stir well. Put in pan and let rise m a warm place 20 minutes. Bake in moderate oven 35 minutes. BOSTON BROWN BREAD (See Cereals.) Demand the best and you will get PURITY FLOUR Page Nine m. Itarmta m Things to remember in biscuit-makincr : Select the best flour (Purity Flour). Have Purity Flour thorouohly sifted. Have liquid chilled. Have .shortening just soft enough to rub in with tips of fingers. After adding liquid, handle as little and as lightly as possible. BAKING POWDER BISCUITS 2 cups Purity Flour. 2 teaspoons baking powder. 1 teaspoon salt. 1 cup milk and water (half each). 1 .tablespoon butter. 1 tablespoon lard. Sift the flour, salt and baking powder together, twice. Cream butter and lard together, and add to the dry ingredients, using the tips of fingers. Then add the liquid, mi.xing with a knife until you have a very soft dough. Place on a mixing board and pat out lightly until three-quarters of an inch thick. Cut out and bake in a hot oven for 15 minutes. This will make 2 dozen biscuits. TEA BISCUITS Measure out 4 cups Purity Flour, add to it 1 teaspoon soda

Cook this with the app: pantry check, scaling, and the assistant.