Use one half white bread flour and one half graham flour in the recipe given for Bread in order to make Graham Bread. One fourth cupful of molasses may be substituted for the sugar. Mix and bake as white bread.
Some consider that it is much more satisfactory to make a sponge when using graham flour. If this is done, first make a sponge using only one half the given quantity of flour. Let the mixture rise, then add the remainder of the flour, and proceed as in making white wheat bread.
WHOLE WHEAT BREAD
Follow the recipe for Bread, substituting whole wheat for the fine wheat bread flour, but make a soft, not stiff dough.
Raisin Bread may be made by adding 2 cupfuls of seeded raisins to whole wheat bread mixture and increasing the sugar to 1/4 cupful or substituting 1/3 cupful molasses for the sugar. Use the greater quantity of yeast. Add the raisins to the mixture before adding the flour.
POTATO BREAD (2 loaves)
2 cupfuls dry mashed potatoes 1 cupful water in which potatoes were cooked 1 tablespoonful salt 1/2 cupful lukewarm water 2 tablespoonfuls sugar 1 tablespoonful fat 1/2 to 1 cake compressed yeast 5 1/2 to 6 cupfuls wheat bread flour
Pare 6 medium-sized potatoes. Cut into pieces and cook in boiling water until tender. Drain the water from the potatoes, but save the potato water to use as moisture for the dough, and for mixing with the yeast. Mash the potatoes; add the potato water, salt, sugar, and fat. Then proceed as directed for Bread.
OATMEAL-POTATO BREAD (2 loaves)
1 1/2 cupfuls potato water 2 cupfuls rolled oats 1 tablespoonful salt 2 teaspoonfuls sugar Wheat bread flour, about 6 cupfuls 1 tablespoonful fat 2 cupfuls dry mashed potatoes 1 cake compressed yeast 1 tablespoonful lukewarm water