380.—DATE BREAD (Not Kneaded)
| 1 cup scalded milk | ½ yeast cake |
| 1 cup boiling water | ¼ cup lukewarm water |
| 4 cup molasses | 4 cups entire wheat flour |
| 2 tablespoons shortening | 1¼ cups white flour |
| 2 teaspoons salt | 1 cup dates cut in pieces |
Mix milk, water, molasses, shortening, and salt; when lukewarm, add yeast, dissolved in lukewarm water, and flour; mix, and beat well; let rise until double in bulk; add dates, beat well, turn into two greased bread pans, let rise until light, and bake one hour. The oven should be hot for the first fifteen minutes, and then the heat should be reduced.
381.—FRIED BREAD
Cut raised bread dough into pieces the size of a small egg, flatten with the rolling pin, cover, let rise until light, and fry in deep fat about three minutes.
382.—GRAHAM AND CORN BREAD
| 1 cup corn meal | ¼ cup molasses |
| 1 cup boiling water | ½ yeast cake |
| 1 cup scalded milk | ¼ cup lukewarm water |
| 2 tablespoons shortening | 4 cups Graham flour |
| 2½ teaspoons salt |
Pour boiling water over corn meal; mix well, add milk and shortening; when lukewarm add salt, molasses, and yeast dissolved in lukewarm water; add flour, beat well, and let rise until double in bulk; beat again, pour into two greased bread pans, let rise until light, and bake about fifty minutes. The oven should be hot for the first fifteen minutes, and then the heat reduced.
383.—IRISH BREAD
| 1 quart bread dough | ¼ cup sugar |
| 1/3 cup shortening | 1 cup raisins seeded and chopped |