Ryzon Bran Bread

Ingredients

• 6 level teaspoonfuls Ryzon
• 4 level cupfuls (1 pound) flour
• 2 level tablespoonfuls (1 ounce) sugar
• 1 level teaspoonful salt
• 1 quart (6 ounces) bran
• 2 tablespoonfuls (1 ounce) butter or lard
• 1 egg
• 2 cupfuls (1 pint) milk or water
• 1 level cupful (6 ounces) sultana raisins

Method

1. 1

   Sift flour, sugar, salt and Ryzon into a mixing bowl, add bran, then add shortening and rub it in with the tips of the fingers.

2. 2

   Beat up egg, add it with milk and raisins, and mix well.

3. 3

   Divide into two small greased bread pans, and bake in a moderate oven for one hour.

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 4. The excerpt below is the record exactly as published.

1 level teaspoonful salt. 2 level tablespoonfuls (l ounce) shortening, r }i cuptuls milk {}4 pint) or milk and water. I egg. Sift together corn meal, white flour, Ryzon and salt; add bran, cut in shortening and mix thor- oughly. Beat egg, add milk and mix with dry ingredients. Bake in a moderate oven thirty minutes. This mixture may be baked as a loaf brea4, as illustrated, or in gem pans for a hot bread. Sufficient for one medium-sized loaf. Note: — When using gas, light oven aftter loaf is put in, otherwise let bread stand for fifteen minutes before putting into a moderSte oven. RYZON BRAN BREAD 6 level teaspoonf uls Ryzon. 4 level cupfuls (i pound) flour. 2 level tablespoonfuls (i ounce) sugar. I level teaspoonf ul salt. 1 quart (6 ounces) bran. 2 tablespoonfuls (i ounce) butter or lard. 1 egg. 2 cupfuls (i pint) milk or water. I level cupful (6 -unces) sultana raisins. Sift flour, sugar, salt and Ryzon into a mixing bowl, add bran, then add shortening and rub it in with the tips of the fingers. Beat up egg, add it with milk and raisins, and mix well. Divide into two small greased bread pans, and bake in a moderate oven for one hour. Currants may be substituted in place of the raisins. Sufficient for two small loaves. Bran adds nothing to the nourishment of the body, but it has another health function to per- form which is most important. It resists the action of the digestive ferments and very ma- terially assists in removing from the system poisons caused by the fermentation of food which cause many of the ills that flesh is heir to. By holding moisture and thus promoting intestinal secretions it affords a most useful laxative action to anyone of sedentary habit and has none of the ill effects of most medicines used for the purpose. Bran may be obtained in packages from the grocery, or in bulk from the feed store. RYZON ALMOND AND RAISIN BREAD l/i cupful (3 ounces) brown sugar. % cupful (i yi giUs) hot water. )4 cupful (i gill) molasses. % cupful {\yi gUls) milk. 3 level teaspoonfuls Ryzon

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