CHAPTER XVII
YEAST BREADS, MUFFINS, AND ROLLS
377.—WHITE BREAD
| 1 cup scalded milk | 2½ teaspoons salt |
| 1 cup boiling water | ½ yeast cake |
| 1 tablespoon sugar | ¼ cup lukewarm water |
| 2 tablespoons shortening | 6 to 7 cups flour |
Put liquid, sugar, shortening, and salt in the mixing bowl; when lukewarm add the yeast cake (which has been dissolved in lukewarm water); add flour and knead well. The exact amount of flour will depend upon the quality; but enough should be used to make a smooth, soft dough which after kneading is not sticky. Cover, and let rise in a warm room until double in bulk; cut down, knead well, and shape into loaves; cover, let rise until double in bulk, and bake in a hot oven about fifty minutes. To hurry the rising of the bread increase the quantity of yeast. Bread mixed with two yeast cakes may be made and baked in about three hours.
378.—BRAN BREAD (Yeast)
| ½ cup boiling water | ½ yeast cake |
| ½ cup scalded milk | ¼ cup lukewarm water |
| 2 tablespoons shortening | 1 cup entire wheat flour |
| 2 tablespoons molasses | 1 cup white flour |
| 1½ teaspoons salt | 2 cups bran |
Mix water, milk, shortening, molasses, and salt; when lukewarm add yeast cake dissolved in lukewarm water, add flour sifted, and bran, and mix with liquid to a soft dough; let rise until light, cut down, and knead into small loaves, using more bran if necessary to prevent sticking; let rise until nearly double, and bake in hot oven about fifty minutes.
379.—ENTIRE WHEAT BREAD
Follow recipe for White Bread (see No. 377), using four cups of entire wheat flour and two or more cups of white flour. Molasses may be used in place of sugar.