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Whole Wheat Bread
- 1 cup Borden's Evaporated Milk
- 1 cup hot water
- 2 tablespoons sugar, or
- 1 ½ tablespoon molasses
- 2 teaspoons salt
- ½ compressed yeast cake
- ¼ cup tepid water
- 2 cups white flour
- 4 cups wheat flour, approximately
Scald milk and water together, then cool till tepid and stir in the sweetening, salt and yeast dissolved in the tepid water. Beat in the white flour and then the wheat flour. Knead until elastic then set to rise,
first brushing the mixture over with tepid water and taking care to cover it well so that it will be kept at room heat. When double in bulk, cut down and shape into two loaves and transfer to oiled pans. Again set to
rise and when nearly double in bulk bake in a moderately hot oven, allowing the temperature to increase gradually until the bread is brown, and then finish baking with the heat reduced. When done brush over with butter.
Pop-Overs
- 3 eggs
- 1 cup Borden's Evaporated Milk
- 2 cups flour
- ½ teaspoon salt
- 1 cup water
Beat the eggs ten minutes and then add milk. Gradually add the flour, sifted, and the salt. Beat until absolutely smooth. Turn into hissing hot, well-oiled gem pans and bake quickly. |
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