Knead shortening, sugar, and raisins into dough; shape into two round loaves, let rise, brush with milk, and bake in hot oven about forty minutes.
384.—OATMEAL BREAD
| 1 cup rolled oats | ½ yeast cake |
| ½ cup corn meal | ¼ cup lukewarm water |
| 1½ teaspoons salt | ½ cup molasses |
| 1 tablespoon shortening | 4 cups flour |
| 2 cups boiling water |
Mix oats, corn meal, salt, and shortening; add boiling water, and let stand one hour; add yeast dissolved in lukewarm water, molasses, and flour. Mix well, cover, and let rise until double in bulk; beat well, turn into two greased pans, let rise, and bake in a hot oven about fifty minutes.
385.—RYE BREAD
| 1 cup scalded milk | ½ yeast cake |
| 1 cup boiling water | ¼ cup lukewarm water |
| 2 tablespoons shortening | 3 cups rye flour |
| 3 tablespoons molasses | 3 to 4 cups white flour |
| 2 teaspoons salt |
Mix; let rise and bake the same as White Bread (see No. 377).
386.—SHREDDED WHEAT BREAD
| 2 shredded wheat biscuit | 1 tablespoon shortening |
| 1 cup hot milk | ½ yeast cake |
| 1 cup hot water | ¼ cup lukewarm water |
| ½ cup molasses | 6 cups entire wheat flour |
| 1 tablespoon salt |
Crumble the biscuit; add milk, water, molasses, salt, and shortening; when lukewarm add yeast cake dissolved in lukewarm water, and sifted flour; knead well, cover and let rise until double in bulk; cut down, shape into loaves or biscuit, put into greased pans, let rise until light, and bake in a hot oven about fifty minutes for loaves, and twenty-five minutes for biscuit. This makes one loaf and one pan of biscuit. A little more or less flour may be needed.