vegetables bread

POTATO BREAD

Add one medium-sized mashed boiled potato to any of the foregoing
recipes. This will give a more moist bread, which retains its freshness
longer.


GRAHAM BREAD

Dissolve one cake of compressed yeast and four tablespoons of light
brown sugar or molasses in one cup of lukewarm water and one cup of milk
which has been scalded and cooled to lukewarm. Add two tablespoons of
melted butter, then four cups of Graham flour and one cup of white flour
(sifted), adding flour gradually, and one teaspoon of salt. Knead
thoroughly, being sure to keep dough soft. Cover and set aside in a warm
place to rise for about two hours. When double in bulk, turn out on
kneading board, mold into loaves, and place in well-greased pans, cover
and set to rise again--about one hour or until light. Bake one hour, in
a slower oven than for white bread. If wanted for overnight use one-half
cake of yeast and an extra half teaspoon of salt.


GLUTEN BREAD

Dissolve one cake of compressed yeast and one tablespoon of sugar in one
cup of milk, scalded and cooled, and one cup of lukewarm water; add one
level tablespoon of butter then three cups of gluten flour gradually,
and one teaspoon of salt. Knead thoroughly until smooth and elastic;
place in well-greased bowl; cover and set aside in a warm place, free
from draught, to rise until light, which should be in about two hours.
Mold into loaves; place in greased pans, filling them half full. Cover,
let rise again, and when double in bulk, which should be in about one
hour, bake in moderate oven forty-five minutes.

This will make two one-pound loaves. For diet use omit shortening and
sugar.




RAISIN BREAD

Make dough as directed for Butterbarches, using one-quarter cup of
raisins and omitting the lemon and egg. Form in loaves, fill
well-greased pans half full; cover and let rise until light; about one
hour. Glaze with egg diluted with water, and bake forty-five minutes.


ROLLED OATS BREAD

Pour two cups of boiling water over two cups of rolled oats, cover and
let stand until lukewarm. Dissolve one cake of compressed yeast and
one-fourth cup of brown sugar in one-half cup of lukewarm water, add two
tablespoons of shortening, the oatmeal and the water in which it has
been swelling. Beat well, add about three cups of flour to make a dough,
also add one teaspoon of salt. Let rise until it doubles in bulk. Mold
into two loaves in pan and bake forty-five minutes.


POTATO-RYE BREAD

Cook one quart of potatoes diced, in boiling water until tender. Strain,
reserving potato water. Measure and add enough more water to make three
cups. Let come to a boil, add one-quarter cup of salt, and very
gradually one and one-quarter cups of cornmeal. Cook two minutes,
stirring constantly until thick. Remove from fire, add two tablespoons
of any kind of fat, the potatoes riced or mashed and when cooled two
cups of flour; then one tablespoon of sugar and one cake of yeast
dissolved in one cup of lukewarm water. Mix and knead to a stiff dough
adding wheat flour to keep it from sticking. Cover, set aside in a warm
place overnight, or until double its bulk. Shape into four loaves, let
rise again; bake in a moderate oven one hour or more, until well done.
Glaze with egg diluted with water before putting in the oven. These
loaves will keep moist one week.


RYE BREAD (AMERICAN)

Dissolve one cake compressed yeast in two cups of lukewarm water and one
cup of milk which has been scalded and cooled; or if so desired the milk
may be omitted and all water used; add two and one-half cups of rye
flour or enough to make a sponge. Beat well; cover and set aside in a
warm place, free from draught, to rise about two hours. When light add
one and one-half cups of sifted white flour, one tablespoon of melted
butter or oil, two and one-half cups of rye flour to make a soft dough
and last one tablespoon of salt. Turn on a board and knead or pound it
five minutes. Place in greased bowl; cover and let rise until double in
bulk--about two hours. Turn on board and shape into loaves; place in
floured shallow pans; cover and let rise again until light--about one
hour. Brush with white of egg and water, to glaze. With sharp knife cut
lightly three strokes diagonally across top, and place in oven. Bake in
slower oven than for white bread. Caraway seeds may be used if desired.

By adding one-half cup of sour dough, left from previous baking, an acid
flavor is obtained, which is considered by many a great improvement.
This should be added to the sponge.


RYE BREAD

Sift three cups of rye flour, three cups of wheat flour and two
teaspoons of salt in a bowl. Dissolve one-half cake of compressed yeast
or any other yeast in two cups of lukewarm water. When the yeast is
dissolved pour it into the flour and make into a dough. Lay it on a
kneading board, and knead until smooth and elastic, put it back into the
bowl, cover with a towel, and set aside overnight to rise. Next morning,
lay the dough on a biscuit or kneading board again and knead well. Make
into a loaf, put into a pan, and when well risen, moisten the top with a
little cold water and bake in a moderate oven.