Show 1 THIS WEEK'S J recipe for Bread was a recipe clipped abe Salt Lake aad seat to ard by B. of Price- It is very served German PUMPERNICKEL BREAD j 2 dry yeast 24 warm wafer 24 caps sifted dark rye cup I 4 cups al purpose fleer j 2 or 3 caraway seeds j 1 sak 2 sot Pour warm water inao large add Let standi a few then stir to Add of the rye flouri aad beat until and let ia to 24 j When ready to stir sn aH half oc the Then mix in more a at a with bands is and sides j are I Tern dough cc to floured board or pastry rand knead until fleer as needed until dough is no Round up and place smooch side down ia a turning once grease let rise for cne hour or until deat remains when finger is pressed deep into side Punch down and di-vice into two equal up part into smooth baS and place on opposite comers of a Let rise tn a warm place until dene remains when- finser is pressed gently cn side of cough-Brush top of coid Bake 35 to 45 minutes lit Remove from sheet and cool ca t |