Paul Richards' book of breads, cakes, pastries, ices and sweetmeats

Make a good home-made dough like No. 910 or No. 911. Mold in one-pound loaves, the shape of pan loaves; set in cloth-lined boxes, smooth side down, two-by-two, so they touch; pinch up the cloth between, and let prove. To bake; put the loaves in the oven, two at one time, in one row, so they touch the other loaves at the ends, but not at the sides. Bake without washing. 921.— GRAHAM BREAD; Straight Dough. 2 gallons water, 3 ozs. yeast, 1% pint molasses, 6 ozs. salt, 8 ozs. lard. Make a straight dough with the ingredients, rather slack; use one-third to one-half of wheat flour with the graham flour. Let come up once, work over; scale, mold and pan. (Do not give much proof.) Bake in medium heat. Always treat the dough cool and take it young. 922.— GRAHAM BREAD FROM SPONGE. Take two gallons of broken-up white bread sponge, with the salt in it; add one and onehalf pints of molasses, eight ounces of lard, and make the dough with one part wheat flour and two parts of graham flour. Prove and bake like No. 921. 923.— WHOLE WHEAT BREAD. GLUTEN BREAD. HEALTH BREADS. The Whole Wheat Breads, Entire Wheat Breads, and also the Gluten Breads, or Health Breads, as they are often called, are made and baked like the Graham Bread; less sweetening is used, and in some instances, when used for dietetic purposes, both sweetening and shortening are left out altogether. The breads are made of water, or partly milk. Take one gallon of water, one gallon of milk, three ounces of yeast, six ounces of salt, twelve ounces of lard, three-quarters pint of molasses. Good flours of this kind require no addition of wheat flour, and are used straight; some of them are very poor, and bake better with some strong spring wheat flour added. Make the dough like for Graham Bread; treat cool, take the dough young and do not give much proof in baking. 924.— WHOLE WHEAT BREAD WITH POTATOES. 2 quarts milk, 2 quarts water, 2 ozs. yeast, 2 ozs. salt, 8 ozs. sugar, 8 ozs. lard, 1 lb. of boiled and mashed potatoes. Grate or mash the boiled potatoes. Use the water the potatoes are boiled in with the two quarts of milk to make up one gallon. With the yeast and other ingredients make a soft dough, and work smooth. Mold and bake like No. 923. The loaves may be washed with water after baking, or brushed with butter or lard. 925.— ELECTRIC BROWN BREAD. 12 lbs. graham flour, 12 lbs. wheat flour, 1 gallon milk, 1 gallon water, 1 quart molasses, 1% lbs. lard, 1 oz. baking soda, 1 lb. baking powder, 8 ozs. salt. Less of the baking powder may be needed, or the soda left out, if a strong powder is used and the bread is too light. Rub the lard in a part of the flour; sift the baking powder in the other part; mix both together; form a bay in the centre of the flour. Dissolve the soda in the milk, add salt and molasses and make a nice smooth dough, rather slack. Scale and pan at once, set in a warm prover, let come up half, and bake in medium heat. Brush over with water or lard after baking. 926.— BOSTON BROWN BREAD. This bread is raised with yeast; also with soda, or with baking powder. More or less molasses may be used to make different qualities. Lard or shortening is not used in this bread. In hotels or restaurants the pudding steamer is used to steam it, but it can also be baked in a cool oven at a temperature of 200 to 250 degrees Fahr. To bake: set the molds in a pan with about two inches of water in it, which steam-bakes the bread, and prevents too much browning at the bottom. Self-raising, ready-made brown bread flours are in the market, which have to be mixed with even quantities of milk or water and molasses into a soft batter, and steamed as usual. 927.— BOSTON BROWN BREAD; YEAST RAISED. 2 lbs. rye flour, 2 ozs. yeast, 2 lbs. cornmeal, 1 quart molasses,