WHOLE WHEAT BREAD

2 packets yeast

1 cup luke warm water

2 teaspoons sugar

cups milk

1% cup molasses

% cup shortening

2 tablespoons salt

2 cups warm water

7 cups whole wheat flour

4 to 5 cups general purpose flour

Sprinkle yeast in the lukewarm water
and sugar first mentioned and let
stand 10 minutes. Scald the milk and
pour into large bowl. Add molasses,
salt, shortening and the two cups of
warm water. Stir until shortening is
melted and all is luke warm. Add the
dissolved yeast. Stir and beat in the
whole wheat flour. Work in the white
flour and knead on the board for five
to ten minutes. Put in a greased bowl,
cover and let rise until double in bulk,
in warm place. Punch down, turn on
a floured board and cut into four
pieces. Form into balls, cover and let
stand for fifteen minutes. Then shape
each ball into a loaf, place in a greased
bread pan, let rise until almost double
in bulk (1 hour). Bake at 400 degrees
for 30 to 35 minutes. This makes four
loaves.
—EprE Horrex

WHITE BREAD

1 cup milk

1 cup hot water

1 tablespoon Crisco

1 tablespoon butter

2 tablespoons sugar

2 teaspoons salt

1 package yeast

Y% cup warm water

4 cups flour and more for kneading

Scald milk, add water and pour over
Crisco, butter and sugar. Dissolve yeast
in % cup warm water. Combine with
other mixture when it is luke warm.
Stir in 2 cups flour and add salt. Beat
until smooth and add remaining flour.
Knead on a floured board until smooth
and elastic. Place in a greased bowl,
cover with a cloth and let rise until
double in bulk (about 1% hours).
Knead it down and return to bowl to
rise again. Divide into two loaves,
place in greased bread pans and let
rise until double again. Bake at 400
degrees for 15 minutes. Reduce heat
to 350 degrees and bake until it shrinks
from the pan. Total baking time: 40
minutes. This makes two loaves.

—Mary DELF

47

PINEAPPLE RAISIN BREAD

24 cup brown sugar

1% cup soft butter

2 eggs
20-oz. tin crushed pineapple
(drained)

1% cup pineapple juice

2 cups sifted flour

1 teaspoon baking powder

1%, teaspoon baking soda

% teaspoon salt

24 cup seedless raisins
Well greased loaf pan (9 x 5 x 3)

Blend well sugar, butter and unbeaten
eggs. Add drained pineapple, combined
with the % cup juice. Add to batter.
Beat in sifted dry ingredients and rai-
sins. Put in pan, let stand 20 minutes.
350° oven for about 1 hour.

—JrEss1E SKINNER

CINNAMON BREAD

2 cups flour

1 cup white sugar

1 teaspoon salt

1 teaspoon cinnamon

4 teaspoons baking powder

2 eggs

1 cup milk

1% cup margarine or butter
Mix eggs, milk, shortening and sugar.
Add to dry ingredients. Put in greased
loaf pan. Sprinkle with 2 teaspoons
sugar and 1 teaspoon cinnamon. Bake
400°-oven, 45 minutes.

—HELEN YOUNG

NUT BREAD

2% cups sifted all-purpose flour
3 teaspoons baking powder

1% teaspoon salt

1 egg

1 teaspoon vanilla or maple

flavoring
% cup sugar
% cup salad oil

1% cups milk
1 cup finely chopped walnuts or
pecans
Sift flour, baking powder and _ salt.

Combine eggs, sugar, salad oil and
vanilla. Beat well. Gradually beat in
milk. Add flour mixture all at once.
Beat until smooth, add nuts. Bake in
well greased (9x5x3) loaf pan. Pre-
heated 350° oven, 60 to 65 minutes.
Let cool in pan 10 minutes. Turn out
of pan to cool. If possible wrap and
let stand overnight before slicing.

—LmimAN MARGETSON