Gluten Bread
| 2 cupfuls scalded milk 2 cupfuls boiling water 2 teaspoonfuls salt 1 egg | 2 tablespoonfuls Crisco 1/4 cupful warm water 1/2 yeast cake 3 cupfuls gluten flour |
Mix Crisco, boiling water, milk, and salt. When lukewarm, add yeast cake dissolved in warm water, egg well beaten, and gluten. Let rise, when risen and spongy beat well, add enough gluten to make a stiff dough and knead well. Allow to rise, shape in loaves, place in Criscoed bread pans, let rise, and bake for one hour in moderately hot oven.
Sufficient for two small loaves.