BREADS & MUFFINS

Rolled Oats Brown Bread | M:. Price

38 cups rolled oats 1 cup Demolco molasses
1 cup all bran “iz cups’ flour

1 2bep,. saat”

4 Tbsp. lard i yedst = )

4 1/2 cups boiling water 1/2 cup water)set aside 10
2 Tbsp. sugar)minutes.

. Pour boiling water over oats, bran, salt, lard and
-molasses. _Let cool to luke warm, Add yeast. Then. ::
flour. Knead in all the flour. (Stiff dough ) Let rise
‘double in bulk - punch down: and let rise again until
double in bulk. Put in pans. Let rise. Bake one hour
(400 degrees for 10 minutes, reduce to 325 degrees)

_ Whole Wheat Bread at. L. Leach
3 cups lukewarm water lL. L/2 -Phsp.*salt = 2
2 packages fast-rising yeast 2 Tbsp. cooking molasses
4 Tbsp. fat oe whole wheat flour

Soak yeast in lukewarm water. Make a sponge by widine
whole wheat flour and sugar. Allow the sponge to rise
double in quantity, add salt, melted fat, and sufficient
whole wheat flour to make a stiff dough. Allow to rise

~ double in quantity and punch. Let rise. Pan and let

rise, then bake at, 350 degrees.

White Bread ae | M. Price
1 cup lukewarm water 2 1/2 Tbsp. sugar

1 Tbsp. white sugar i Tsp. salt

1 package granular yeast 1/2 cup lard or shortening
Let sit for 10 minutes. 1. cup boiling ‘water

2 cups cold water

Mix together. Add 10 cups flour gradually. Let rise 2
hours, (double in bulk). Punch down - let rise 1 hour.
Divide in four parts, knead and put in pans. Let rise .
11/2 hours: (double in Iorlk). Bake in 425 degree oven
for 35 minutes. 7 3

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