RAISIN BREAD
Dissolve a tablespoon each of butter and lard in a cup of hot milk then add a cup of either cold water or milk to the hot milk to make lukewarm. Sift a quart of Gold Medal Flour with one teaspoon of salt, three tablespoons of sugar, make a hole in center of flour and stir in half a cake of compressed yeast, which has been dissolved in a little lukewarm water; add part of your milk, stirring in the flour, then break in one or two eggs and the rest of the milk; beat up the dough lightly, which must be a stiff batter. Let it raise all night in a warm place and well covered. In the morning add a cupful each of raisins and currants, two tablespoons of sugar and either some nutmeg or caraway seeds or lemon peel. Make into two loaves, working very little; let rise very light and bake three-quarters of an hour.
NUT BREAD
- 1 egg,
- ½ cup milk,
- 4 cups Gold Medal Flour,
- 1 cup chopped nuts,
- 1 cup sugar,
- ½ teaspoonful salt,
- 4 tablespoonfuls baking powder,
- 1 cup chopped raisins.
Beat eggs and sugar and stir in the milk. Have the flour, salt and baking powder sifted and pour into it the milk mixture, adding the nuts and raisins. Form into loaves when kneaded smooth, put in deep, well greased pans, let raise twenty minutes in a warm place and bake forty to fifty minutes.
Either the nuts or the raisins may be omitted.
NUT BREAD
- 1 cup milk,
- 1 dissolved yeast cake,
- 1½ quarts Whole Wheat Flour,
- 1 cup boiling water,
- 1 teaspoonful salt,
- 1 quart coarsely chopped walnuts,
- 2 tablespoonfuls molasses.
When milk and water are lukewarm add yeast cake (dissolved in ¼ cup water), salt and flour. Beat. Let rise to double the size, then add the walnuts and molasses. Put in pan and let rise double.