ANADAMA BREAD Fran Finlayson

1-1/2 c. water 1 Tbsp. yeast or 2 envelopes
1/2 c¢. cornmeal — 1/2 c. warm water

2tsp. salt 6 c. sifted all-purpose flour

6 Tbsp. butter or margarine Cornmeal

1/2 c. light molasses

Heat water, cornmeal, salt, butter and molasses in medium
saucepan until thick and bubbly. Pour into a large bowl; cool
until lukewarm. Beatin 2c. flour until smooth. Stir in 3 more
c., one ata time, until stiff. Turn onto bread board and knead.
Grease bowl and place dough in bowl; cover with towel and let
rise in warm place until double in size (about 1-1/2 hours).

Punch down. Knead lightly, shape into a ball. Press intoa
greased 10-cup baking dish. Brush with soft shortening, sprinkle
with cornmeal, cover and let rise until double in size. Bake at
375 degrees for 50 minutes or until brown and gives a hollow
sound when tapped. Cool on wire rack. Store overnight to mellow,
makes slicing easier.

BROWN BREAD Jean Daoust
14 ¢. . White flour 3 Tbsp. yeast

8 c. whole wheat flour 2 Tbsp. salt

1 c. brown sugar 1 c. shortening

1 c. powdered skim milk 1/2 ec. molasses

Dissolve yeast in warm water. To warm water add sugar, milk,
salt, shortening, molasses. Add and beat in 4c. flour. Add
yeast mixture. Add and beat in remaining flour. Knead until
smooth. Let rise to double size. Bake at 375 for 45 minutes.
Makes about 8 loaves.

-13- Gibsons, B. C.