White Wheat Bread
2 cpsw scalded milk
1 1/2 tsp salt
1 to 2 tbsp sugar
2 tbsp shortening
1 compressed yeast cake
6 to 8 cps sifted flour
1 - In 2 cps scalded milk dissolve 1 or 2 tbsp sugar, 1 1/2 tsp salt and 2 tbsp shortening (butter or lard).
2 - When it has cooledntil lukewarm stir in 1 compressed yeast cake mixed thoroughly with about 1/2 cp tepid water.
3 - Add the flour (6 to 8 cps after it has been sifted); first enough to produce a stiff batter, stirring thoroughly; then
enough to make dough firm without being stiff.
4 - Mix with a knife. Then, placing the dough on a floured board, knead it until it has an elastic feeling under the hands
and does not stick to them or the board.
5 - Grease a mixinig bowl; in this place the dough and let it set, covered, in a warm place to rise until it is nearly 3 times
its original bulk.
6 - Then take it from the bowl, fold the edges together and let it rise again.
7 - Next, cut off enough dough for a loaf and shape it carefully without over-much handling.
8 - Let the loaves rise until each one is about, 3 times its original size.
9 - Bake 50 - 60 min utes in a moderate oven, reducing the heat a little after the first 20 minutes.
10 - When done, a loaf should be evenly brown and should give a hollow sound when tapped.
11 - Remove from pan at once and cool quickly.