Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

Mix milk, molasses and salt. When lukewarm add dissolved yeast cake, sifted white and graham flour. Beat well.

Let rise until almost double its bulk, beat again, place in buttered bread pans or shape in biscuit, let rise, and bake in an oven which is a little cooler than for white bread,—loaves one and one quarter hours and biscuit thirty minutes.

Entire Wheat Bread

• 2 cups scalded milk
  ⅓ cup sugar, or
  ½ cup molasses
  ¼ yeast cake
  ¼ cup lukewarm water
  1½ teaspoons salt
  5 cups sifted entire wheat

Mix milk, sugar or molasses, and salt. When lukewarm add dissolved yeast and flour. Beat well, let rise until double its bulk, beat, let rise in buttered bread pans until double its bulk, and bake one hour in moderately hot oven, or bake in gem pans thirty minutes.

Rye Bread

• 2 cups scalded milk
  2 tablespoons butter
  1 tablespoon sugar
  3 cups flour
  2 teaspoons salt
  ½ yeast cake
  ¾ cup lukewarm water
  3 cups rye

Put butter, sugar and salt in mixing bowl; add scalded milk; when lukewarm, add dissolved yeast cake and white flour.

Let rise until of spongy consistency; add rye flour and knead. Let rise again, shape into loaves or rolls. Rise again and bake the same as Graham Bread.