BRAN OR GRAHAM BREAD
- 1 pint Gold Medal Flour sifted,
- ¾ pint bran or graham flour,
- 1 cup lukewarm water,
- ½ teaspoonful salt,
- 2 teaspoonfuls sugar,
- 1 tablespoonful melted butter,
- 1 cake compressed yeast.
Dissolve yeast by breaking into a cup and adding 1 teaspoonful sugar, let stand 3 minutes. Sift flour into a bowl, add graham flour or bran, make well in center; add salt, sugar, butter, water, yeast. Mix and knead well, put in warm place to rise 1½ hours, or until light. Turn on moulding board, knead lightly, shape into loaves, put in a well-buttered pan, let rise ¾ hour. Bake 45 minutes.