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Classic
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page 55
CHAPTER VII.
BREAD.
GOOD bread is essential to health, and to domestic comfort. Experience is the
best teacher as it regards this, as great allowance must be made for the variety
of baking apparatus; and, as it is necessary not to let the bread rise too much,
and no direction can be given in these particulars which can supply the place of
experience; but one thing is certain: good bread can never be made without sweet
yeast.
Flour should always be sifted before it is used for anything.
GRAHAM BREAD.
Take two quarts of unbolted flour, put some salt in, and two table-spoonsful of
brewer's yeast, mix it into a stiff dough with warm water. Let it rise four or
five hours, then work into it enough white flour to make it stick together well,
and bake it in a quick oven.
COMMON BREAD.
Take two quarts of flour, rub into it two table-spoonsful of lard, a little
salt; add two tablespoonsful of brewer's yeast, and work it up with
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