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Listed in: Breads (Yeast)
1-1/2 quarts bread-crumbs
1 cup molasses
4 teaspoons salt
4 tablespoons shortening
2 quarts hot water
1 yeast cake, dissolved in 2 tablespoons lukewarm water
1 quart graham flour
White flour to knead
Dry and grind bread in the meat-chopper before measuring. Add molasses, salt, and shortening to the water and pour over the crumbs. When lukewarm stir in the yeast. Add graham flour and white flour to knead. Brush with melted fat and let rise overnight. In the morning shape into loaves. Brush with fat and let rise until double in bulk. Bake in a moderately hot oven. Time in oven, 1 hour. Temperature, 380°.
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