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Show KVK LSKEAD WEEK Original and TeMetl Recipes by Sanpete San-pete Ladies. No. 1. 2 quarts rye flour. 1 quart white flour. 2 table spoons molasses. 2 table spoon; lard (or substitute). 2 table suoons salt. 1 pint potato yeast. 2 pints water tor milk and water-mixed water-mixed ) . Mix and work same as for white bread and let raise twice in pan. Place in baking tins and when light, bake in moderate oven one hour. ; No. 2. 3 quarts rye flour. 1 quart white flour. 1 pint yeast. 2 table spoons sugar or syrup, i 1 table spoon salt. Buttermilk. Scald enough buttermilk to make a stiff batter, etir with a wooden spoon. Let rise in pan until very light. Mold into loaves, do not det rise but put at once into a medium hot oven. Bake it wo hours. Amount makes five loaves. No. 3. 1 quart water. 1 pint good strong yeaat. 1 scant quart wheat flour. 1 teaspoon salt. 2 teaspoons sugar or syrup. Work enough rye flour to make a stiff elastic dough. Knead well. Bake from one to one and a half hours. No. 4. Washington Recipe. 1 cup liquid. 1 teaspoon salt. Vi yeast cake in cup of warm water. 2 Vi cups rye flour. 2 Vi cups white flour. Scald liquid, cool till lukewarm, add salt, yeast, and sifted flour. Mix thoroughly, knead, let rise till double dou-ble in bulk. Knead again, shape into loaf, and let rise in the pan until the bulk has doubled. Bake 60 to 70 minutes. If you like variety, use either water, milk, milk and water, whey, potato water, or rice water; add sugar and fat; use cup liquid yeast. Use different proportions of rye and white flour. Try these recipes, or modify your own with wheat substitutes until you make a bread relished by your -family. Some find that kneading rye bread well is good, others stir well till stiff batter is formed, but knead very little. |