Currently listing 1546 recipes in 119 categories!
Listed in: VINTAGE - FLEISHMANN'S YEAST / Bread
This recipe gives Bread of an excellent flavor and richness, which may well be served occadionally to give variety to the diet. Both Graham and intire wheat are highly valuable in the dietary since they stimulate the process of digestion and give the digestive tract needed exercise.
1 cake Fleischmann’s Yeast
1 cup milk, scalded and cooled
4 tablespoonfuls light brown sugar or molasses
1 cup lukewarm water
2 tablespoonfuls lard or, melted
4 cups Graham flour
1 cup sifted white flour
1 teaspoonful salt
Dissolve yeast and sugar, or molasses, in lukewarm liquid. Add lard or butter, then flour gradually, or enough to make a dough that can be handled, and the 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, mould 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 over night, use one-half cake of yeast and an extra half-teaspoonful salt.
This recipe currently has 0 pictures.
This recipe currently has 0 comments. Add your own comment in the right hand menu.
Contact us about this Recipe Tell a Friend about this Recipe Printer Friendly Version
Rate this Recipe: Comment on this Recipe:
For spam prevention, enter code:
Code:
Other Recipes in this Category:
Oatmeal Bread White Bread, Over-night Method White Bread, Quick Method Zwieback White Bread, Sponge Method
