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Place the fat, the sugar, and the salt in the mixing bowl and add the yeast cake dissolved in a little of the liquid. Add the remainder of the liquid, and then stir in half or all of the flour, according to whether the sponge or the straight-dough method is preferred. Then proceed according to the directions previously given for making bread by the quick process.

The long process may also be followed in making whole-wheat bread, and if it is, only one-half the quantity of yeast should be used.

75. GRAHAM BREAD.--To lend variety to the family diet, frequent use should be made of graham bread, which contains even more bulk and mineral salts than whole-wheat bread. In bread of this kind, both graham and white flour are used. Since graham flour is very heavy, it prevents the bread from rising quickly, so the bread is started with white flour. The accompanying recipe contains quantities for the short process, although it may be adapted to the long process by merely using one-half the amount of yeast.

GRAHAM BREAD

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Sufficient for Two Loaves

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