BROWN BREAD

1 package yeast 2 tbsp. shortening
4 cups liquid (milk, water, 1 cup molasses
or potato water) 1 cup oatmeal
3 tbsp. sugar 1 cup Bran or Brex cereal
11/3 tbsp. salt about 10 cups flour

Dissolve yeast in % cup lukewarm water and 1 teasp. sugar. Let
stand 10 minutes.

Scald the 4 cups liquid — add the rest of the ingredients, except
flour and cool to lukewarm.

Add yeast mixture and 6 cups flour and mix until a smooth batter
is obtained. Then add remainder of flour — using more or less if
necessary—to make a dough which is soft but not sticky.

Set aside in warm place to rise until more than double in bulk
(approx. 2 hrs.). Knead down—make into loaves, put into greased
pans, let rise again until double in bulk, and bake. Oven 350°—

ef Me vec J. Hedley (Lowry ’52A).
LUNCH BROWN BREAD
7 cups whole wheat flour 1 tbsp. salt
4 cups white flour % cup sugar
% cup wheat germ (or 3 tbsp. molasses
whole wheat cereal—e.g. 3 cups scalded liquid (1
Brex, Red River Cereal) canned milk, 2 water or
2 pkgs. dry yeast potato water)
1 cup lukewarm water 3 tbsp. melted shortening

Put the 3 cups scalded liquid, sugar, salt, molasses, shortening and
wheat germ in mixing bowl, beat well and add yeast, dissolved in
lukewarm water. Beat again, then add flour until dough can be
handled. Knead, adding more flour, as necessary, until elastic. Do
not mix as stiff as white bread. Let dough rise until double its
bulk, then mould into 3 small loaves. Let rise again until double,
then bake at 375° for about 1 hour.

Margaret Lemoine (Cummings 52A).

RYE BREAD
1 pkg. dry yeast % cup lukewarm water
1 tbsp. white sugar
Sprinkle the dry yeast into the % cup warm water and 1 tbsp.
sugar. Let stand 10 minutes—then add to following solution—
1 cup milk scalded and cooled 1 tbsp. salt

2 cups water 2 cups rye flour
% cup shortening (melted ) cups white flour (or enough
in milk) to make stiff dough)

1 tbsp. molasses

Knead well—let rise twice before putting into loaves—when double
in bulk. Bake in 400° F. oven for 15 minutes — then reduce to
350° F. Total time about 1 hr. 3 large loaves.

Ruth Diehl (Ferguson ’44).

CHEESE BREAD
1 package dry yeast 1 teasp. sugar
Dissolve in 1 cup lukewarm water for 10 minutes.

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