Baker's Bread Author:Paul Richards Purchase of this book includes free trial access to www.million-books.com where you can read more than a million books for free. This is an OCR edition with typos. Excerpt from book: BROWN BREADS. ELECTRIC BROWN BREAD. Twelve pounds of graham flour; twelve pounds of wheat flour; one gallon of milk; one gallon of water; one pound of lard... more »; eight ounces of salt; one quart of molasses; one ounce of soda; one pound of baking powder. Rub the lard in one part of the flour, and mix the baking powder in the other part; mix together and form a bay in the center of the flour. Dissolve the soda in the water, also the salt, add the molasses and milk, and make a nice smooth dough rather slack. Scale and pan at once; set in a warm prover, let it come up half, and bake in a medium heat. Brush over with water or lard after baking. BOSTON BROWN BREAD. Boston brown bread is made in several ways. It is raised with yeast and also with soda and baking powder. The quantity of molasses also varies very much, which makes a difference in the quality. Lard or other shortening is not used in this bread. It can be baked or steamed. If baked, the baking should be done in a cool oven of about 200 to 250 degrees F. It is best to set the moulds in a pan with about one to two inches of water in it, to prevent browning too much on the bottom. In some bakeries a tin box is used, a little higher than the brown bread moulds, large enough to hold a dozen moulds, with a tight fitting cover. The bread is set in, the box filled half full with boiling water, the cover put on, and put in the bake oven and the bread is steam-baked for three hours. About the time the water is boiled off the bread is done. YEAST RAISED BROWN BREAD. Two pounds rye; one quart molasses; two pounds cornmeal; three ounces salt; two pounds graham flour; two pounds wheat flour; two ounces yeast. Make a soft sponge with the rye flour, and one quart luke warm water, scald the cornmeal with one quart of boiling wat...« less