ENTIRE WHEAT BREAD. No. 1.
One cup of wheat flour, one quart of entire wheat flour, one pint of water or milk, one teaspoonful of butter, onehalf teaspoonful of salt, one-quarter of a cake of compressed yeast. Sweeten to taste. This makes two loaves. - Mrs. S. H. Joslin.
ENTIRE WHEAT BREAD. No. 2.
One pint of milk scalded and cooled, with two tablespoonfuls of sugar, and two tablespoonfuls of butter in it. One teaspoonful of salt, one-half cake of compressed yeast, dissolved in one-half cup of water, six cups (full) of Franklin flour; mix in the evening, in the order given. Have the dish warm and also the flour. Always sift the flour. In the morning, stir it down, and shape into loaves, using no additional flour, and set to rise in the pans. When well risen, bake in an oven not quite hot enough for white bread, and a little longer. It may be used as biscuit or rolls - Mrs. E. F. Lane.
To one quart of new milk add a tablespoonful of butter, salt, one-half cake of yeast, three tablespoonfuls of sugar. Mix as stiff as possible, then knead upon a board until light; put in mixing bowl and raise over night; in the morning, cut down and raise again; when light, knead and put in pans. This same rules make very nice rolls, cut and brush over with butter, fold over and place on tins two inches apart. Let them rise until very light = Mrs. G. H. Richards.
Title: Choice recipes. Authors" First Congregational Society (Keene, N.H.). Ladies, First Congregational Society. Ladies. Publisher: Sentinel Printing, 1898
Original from: Harvard University. Digitized: Jul 21, 2008/ Length: 192 pages. Subjects Cooking › General