Mix and sift dry ingredients; add other ingredients in order given; mix well, turn into a greased bread pan, cover with a cloth, let stand fifteen minutes; bake in a moderate oven fifty minutes.
401.—DARK NUT BREAD
| ¼ cup sugar | 1 cup bread flour |
| ¾ cup hot water | 5 teaspoons baking powder |
| ½ cup molasses | 1½ teaspoons salt |
| ¾ cup milk | ½ teaspoon soda |
| 2 cups entire wheat flour | ¾ cup nut meats finely chopped |
Mix in order given, sifting dry materials together before adding. Turn into a greased bread pan, let stand fifteen minutes, and bake in a moderate oven one hour.
402.—QUICK RAISIN BREAD
| 2½ cups entire wheat flour | ¼ cup sugar |
| ½ cup fine corn meal | 1 beaten egg |
| 6 teaspoons baking powder | 1¼ cups milk |
| 1 teaspoon salt | 1 cup seeded raisins cut in halves |
Mix and sift dry ingredients; add egg, milk, and raisins, and mix well; put into a greased bread pan, cover, and let stand fifteen minutes; bake in a moderate oven about fifty minutes. One cup of finely chopped nuts may be added.
403.—BREAD CRUMB BROWN BREAD
| 1½ cups dried sifted crumbs | ½ cup corn meal |
| 1 cup boiling water | 1 cup Graham flour |
| ½ cup molasses | ¾ teaspoon salt |
| 1 cup milk | 1½ teaspoons soda |
Put crumbs in mixing dish, add boiling water, and let stand ten minutes; add molasses, milk, and the dry ingredients sifted together. Steam the same as Steamed Indian Date Bread (see No. 404).