WHOLE-WHEAT FRUIT BREAD
(Sufficient for Three Small Loaves)
1 yeast cake
2 c. lukewarm liquid
2 Tb. fat
1/4 c. brown sugar stoned, chopped dates
2 tsp. salt
6 c. whole-wheat flour
1-1/2 c. seeded raisins or stoned, chopped dates
1 c. white flour for kneading
Dissolve the yeast cake in a little of the lukewarm liquid and add it to
the fat, sugar, and salt that have been put into the mixing bowl. Pour
in the remainder of the liquid and add half or all of the flour,
depending on the bread-making method that is followed. Stir in the
fruit before all the flour is added and just before the dough is shaped
into loaves. After it has risen sufficiently in the greased pans,
proceed with the baking.
78. BRAN BREAD.--Bread in which bran is used is proportionately a trifle
lower in food value than that in which whole wheat or white flour is
used. However, it has the advantage of an additional amount of bulk in
the form of bran, and because of this it is a wholesome food.
BRAN BREAD
(Sufficient for Two Loaves)
2 c. milk
6 Tb. molasses
1-1/2 tsp. salt
1/2 yeast cake
1/4 c. lukewarm water
2 c. white flour
4 c. graham flour
1 c. sterilized bran
1 c. white flour additional for kneading
Scald the milk and to it add the molasses and salt. When this is
lukewarm, add to it the yeast cake dissolved in the lukewarm water, as
well as the white flour and 1 cupful of the graham flour.
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