Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

Gluten Bread

• 2 cups boiling water
  2 cups scalded milk
  2 teaspoons butter
  2 teaspoons salt
  1 egg
  ¼ yeast cake
  ¼ cup warm water
  3 cups gluten

Mix water, milk, salt and butter. When lukewarm, add dissolved yeast cake, egg well beaten, and gluten. Let rise, when spongy beat well, add enough more gluten to shape. Knead, let rise, shape in loaves, let rise, and bake one hour.