Are made as above, except that they are mixed with warm milk instead of water, and a little fresh butter rubbed into the dough.
TWIST BREAD.—
Before you put the dough into the baking pans, divide it equally into long thick rolls, (smaller at the ends) and plait or twist three together.
BRAN BREAD—
Is made like any other, only of bran meal; and in setting the sponge, put wheat flour into the hole, and add to the liquid half a tea-cupful of nice brown sugar. Bran bread should look very brown. It should be eaten fresh. When stale, it is too dry and hard. Bran batter cakes are made and baked like buckwheat.
RYE BREAD.—
Is made like wheat bread, but that it requires more kneading and baking. Rye batter cakes, made like buckwheat, should have one half corn meal.