Brown Bread with Compressed Yeast Cake

Ingredients

• 1 cup porto rico molasses
• 2 tablespoons sugar
• 1/4 cup tepid water
• a piece of lard the size of a large walnut
• 1 compressed yeast cake
• 2 large loaves
• lard the size of a large walnut
• salt

Directions

1. Stir into 1 qt. of boiling water enough corn meal to make a mush ; let it cook a few minutes, stirring all the time to prevent burning; remove from the stove and add 1 cup Porto Rico molasses,

2. 2 tablespoons sugar, a piece of lard the size of a large walnut, a lit- tle salt ; let it get cool, and add 1 compressed yeast cake, previously soaked in 1/4 cup tepid water; it is now ready to sift in the wheat flour; keep sifting in the flour until stiff enough to mould on the board without sticking, (do not add flour after your bread is on the board, as that will spoil any bread) ; mould twenty minutes and then place in bread bowl and let rise until morning, in a warm room. In the morning mould down and shape into loaves, (do not mould only long enough to shape the loaves nicely), put into baking tins; let rise and then bake in moderate oven one hour. This quantity Avill make 2 large loaves. Peoria A. Cowan.

3. BREAD. 102-

Nutrition, whole recipe (rough)

Counts 6 of 8 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.