Special Recipes
POST’S BRAN YEAST BREAD
(Five hour process)
| 1½ cups milk | 1 teaspoon salt |
| ½ tablespoon butter, lard, or other fat | ½ yeast cake |
| 2 cups Post’s Bran Flakes | |
| 1½ tablespoons sugar | 2 cups flour |
Scald milk and pour over salt, sugar, and shortening in mixing bowl. When the milk has cooled to lukewarm, crumble yeast into it, blend well, and let all stand for ten minutes in warm place. Add flour and beat well, then add Post’s Bran Flakes and knead all thoroughly. Cover well and keep in a warm place (70° to 90° F.) until the dough has doubled in bulk. Cut down with a knife, knead lightly, and shape into a loaf. Place in a well-oiled single loaf pan not too broad at bottom. When dough has again doubled in bulk, bake for 45 minutes in moderate oven (350° to 375° F.) If dough is set over night, ¼ cake of yeast will be sufficient.
BRAN GRIDDLE CAKES AND MAPLE SYRUP
| 1¾ cups milk | 1½ cups flour |
| 1 teaspoon salt | 4 teaspoons baking powder |
| 2 teaspoons sugar | 2 eggs (white and yolks beaten separately) |
| 1 cup Post’s Bran Flakes | |
| 1 tablespoon melted butter |
Pour the milk over the salt and sugar in the mixing bowl. Add the Post’s Bran Flakes, then the flour and baking powder sifted together, the egg yolk and melted butter. Beat thoroughly. Fold in the stiffly beaten egg white and bake on a lightly oiled hot griddle.
This recipe makes sixteen medium-sized cakes.
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