cup corn syrup, 1 tablespoon salt, 1 tablespoon caraway seed, 1 tablespoon anise seed. Beat in 2 quarts rye flour (beat hard). Dissolve 1½ cake yeast in a little warm water and add to above when luke warm, add enough white flour so you can knead, about 20 minutes. Let rise and knead again. Shape into loaves and brush top with egg white or butter. Bake in hot oven for 15 minutes, then decrease heat and bake until done.—Mrs. P. Weissbrodt.
White Bread.
Put 1 quart lukewarm milk or water in bread mixer, add 2 teaspoons salt, 2 tablespoons sugar, 2 tablespoons shortening, 2 cents worth of yeast which has been dissolved in ½ cup lukewarm water, and 3 quarts flour. Turn bread mixer about 5 minutes, let rise over night and form in loaves in the morning, when raised again bake 45 minutes. Have oven hot for 10 minutes, then turn gas down to medium.—Olga T. Bohnsack.
Nut Bread.
One-half cup water, 1½ cups milk, 1 yeast cake softened in ½ cup water, 4 tablespoons molasses, 1 teaspoon salt, ½ pound filbert meats, 4 cups entire wheat flour, 2 cups sifted white flour. Add the softened yeast cake to lukewarm milk and water, molasses, salt and nuts, and stir in the flour. A little more flour may be required. Knead the dough until elastic, then set to rise. When light, shape in loaves and when again light bake about 1 hour.—Olga T. Bohnsack.
French Rolls.
Scald 1 pint of milk, dissolve in it 1 tablespoon butter, 1 teaspoon sugar and ½ teaspoon salt; when lukewarm add ½ of a yeast cake dissolved in 2 tablespoons of warm water and sufficient sifted bread flour to make a batter. Beat until smooth and set aside, covered in a warm place until light. Add more flour to make a soft dough, turn out on the board and knead until smooth and springy to the touch. Return to the bowl, cover and set away again until light. Take out portions of the dough about the size of a large egg and roll each out
