Work to a dough and then proceed as in the straight dough method.

ENTIRE WHEAT BREAD

  Two cupfuls of water,
  Three tablespoonfuls of syrup,
  Two tablespoonfuls of sugar,
  Two teaspoonfuls of salt.

Mix thoroughly and then crumble in one yeast cake and stir until dissolved, then add

  Seven and a half cupfuls of wheat flour.

Work to a smooth elastic dough and proceed as in a straight dough.

PRUNE BREAD

Wash to thoroughly cleanse one-half pound of prunes and then stone and with a pair of scissors cut into small pieces the size of a raisin.  When the bread is ready to go into the pans add the prunes and knead the dough well to distribute the prunes.  Then place in pans and proceed as usual.

BRAN BREAD

  Two cupfuls of water, 80 degrees Fahrenheit,
  One-half cupful of mashed potatoes,
  Three tablespoonfuls of syrup,
  Two tablespoonfuls of sugar,
  Two teaspoonfuls of salt.

Mix and then crumble in one yeast cake.  Stir until dissolved, and then add

  Six cupfuls of wheat flour,
  Two and one-half cupfuls of bran.

Proceed as in the straight dough method.

CALIFORNIA ORANGE BREAD

Grate the rind of two oranges and then place in a bowl and add

  One cup of orange juice, warmed to 80 degrees Fahrenheit,
  Two tablespoonfuls of melted shortening,
  Four tablespoonfuls of sugar,
  One and a half teaspoonfuls of salt,
  One egg.

Beat to mix and then dissolve one yeast cake in one cup of water 80 degrees Fahrenheit, and add to the above mixture; then work in sufficient flour to make a smooth elastic dough; usually about eight cups.  Place in a greased bowl and turn the dough to thoroughly coat with grease.  Cover and let rise for three hours.  Pull the corners of the dough to the centre and punch down, turn over and let rise again for one hour.  Repeat the punching down and then let rise for three-quarters of an hour.  Turn out on a moulding board and mould into three loaves, adding

  One-half cupful of seeded raisins to one loaf,
  One-half cupful of chopped almonds to second loaf,

and keep the third loaf plain.  Place in greased pans and let rise for three-quarters of an hour.  Bake in the hot oven for 40 minutes.  The temperature of the oven should be 400 degrees Fahrenheit.

This bread is delicious for sandwiches.  Undoubtedly one of the causes of the failure in making breads at home is that the process is hurried and the bread is insufficiently baked.  The size and shape of the pans affect the quality of the bread.  Avoid too deep or shallow pans.  A pan, 7-1/2 by 4-1/4 inches, will give the best results.