"More breads".

1 1/2 c. water 1 tsp. salt 1/3 c. yellow corn meal 1/3 c. molasses

1 1/2 tsp. shortening 1 cake compressed yeast 1/4 c. lukewarm water 4 to 4 1/2 c. sifted all purpose flour

Let yeast and warm water set until disolved. Mix remaining ingredients in medium bowl, add yeast mixture, knead until elastic consistency. Form into loaf, place into bread pan and brush with melted butter and sprinkle with corn meal. Bake at 350 40 to 45 minutes. Makes one loaf.

Recipe submitted by: Florence Ryberg MA

Swedish rye bread.

1 pkg. active yeast 1/4 c. warm water 1/4 c. brown sugar 1/4 c. light molasses 1 tbsp. salt 2 tbsp. shortening

1 1/2 c. hot water 2 1/2 c. stirred medium rye flour 3 tbsp. caraway seed or 2 tbsp. grated orange peel 3 1/2 to 4 c. flour

Soften yeast in warm water (110). In large bowl combine sugar, molasses, salt, and shortening. Add hot water and stir till sugar dissolves. Cool to lukewarm. Stir in rye flour; beat well. Add softened yeast and caraway seed or orange peel; mix well. Stir in enough all-purpose flour to make a moderately stiff dough. Knead on well-floured surface till smooth and satiny (about 10 minutes). Place dough in lightly greased bowl, turning once to grease surface. Cover; let rise in warm place till double (1 1/2 to 2 hours). Punch down. turn out on lightly floured surface; divide in 2 portions. Shape each into smooth ball. Cover; let rest 10 minutes. Pat dough in 2 round loaves; place on greased baking sheet. (or shape in 2 oblong loaves and place in greased 8 1/2x4 1/2x2 1/2 inch loaf dishes.) Cover and let rise in warm place till double (1 1/2 to 2 hours). Bake at 375 about 25 to 30 minutes, if neccessary. For soft crust, brush with melted butter. Cool on rack. Makes 2 loaves.

Recipe submitted by: Betty Sickle. OH

French bread.

2 pkgs. active fry yeast 1/2 c. warm water 1 tbsp. salt 2 c. lukewarm water

7 to 7 1/2 c. sifted all-purpose flour 1 egg white *****

Soften yeast in warm water (110). Combine salt and lukewarm water; beat in 2 .c flour. Blend in softened yeast; stir in 4 1/2 to 5 c. flour, or enough to make moderately stilf dough. Turn out on lightly floured surface. Knead 10 to 15 minutes, working in remaining 1/2 c. flour. Place in greased bowl, turning to grease surface. Cover and let rise till doub- led (about 1 hour). Punch down; let rise till double(30 to 45 minutes). Turn out on lightly floured surface and divide in 2 portions. Cover; let rest 10 minutes. Roll each portion into 15x12 inch rectangle. Roll up tightly, begin- ning at long side, sealing well as you roll. Taper ends, if desired. Place each loaf diagonally, seam side down on greased baking sheet sprink- led with cornmeal. With sharp knife, gash top diagonally every 2 1/2 inches, 1/4 inch deep. Beat egg white till foamy; add 1 tbsp. water. Brush some over tops and sides of loaves. Or, for crisp crust, brush just with water. Cover with damp cloth, not touching loaves (drape cloth over invert- ed glasses). Let rise till double (1 to 1 1/4 hours). Bake at 375 till light brown, about 20 minutes. Brush with egg white mixture or water. Bake 15 to 20 minutes or till done. Cool. Makes 2 loaves.

Recipe submitted by: Gram-ma:-)

Herb bread.

1 pkg. active dry yeast 3/4 c. milk, scalded 2 tbsp. sugar 2 tbsp. shortening 1 slightly beaten egg

2 tsps. celery seed 1 tsp. ground sage 1/2 teas. ground nutmeg 3 to 3 1/2 c. flour *****

Soften yeast in 1/4 c. warm water (110). Combine hot milk, sugar, 1 1/2 tsp. salt, and shortening; cool to lukewarm. Add yeast; mix well. Add egg, celery seed, sage, nutmeg, and 2 c. of the flour; beat until smooth. Add enough of remaining flour to make a moderately soft dough. Knead on lightly floured surface (about 8 minutes). Place in lightly greased bowl, turning once to grease surface. Cover; let rise till double (about 1 1/2 hours). Punch down; cover and let rest 10 minutes. Shape in round loaf; place in greas- ed 9-inch pie plate. Cover; let rise till double (45 to 60 minutes). Bake at 400 for 35 minutes or till done. Makes 1 loaf.

Recipe submitted by: Jana Markham CA

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