White Bread.
3 quarts sifted flour
1 quart lukewarm water
2 cakes compressed yeast
½ tablespoon sugar
1 ½ tablespoons Blue Ribbon Malt Extract (hop flavored or plain)
1 tablespoon salt
2 tablespoons lard or melted butter.
Dissolve yeast, sugar, and Blue Ribbon Malt Extract in lukewarm water. Add lard or butter and half the flour, beat until smooth. Add salt and balance of the flour, or enough to make dough that can be handled, knead well. Place in greased bowl, cover and set aside in a moderately warm place until light, about one and a half hours. Mould into loaves. Place in well-greased bread pans, filling them half full. Cover and let rise until double in bulk. Bake forty-five minutes to one hour at 400o F. If a richer loaf is desired, use milk in place of all or part of the water.
Soft Gingerbread
2 1/2 cups flour
1/2 teaspooon cloves
1 tsp each ginger and cinnamon
1 tsp baking powder
1/2 cup brown sugar
1/4 cup Blue Ribbon Malt Extract (malt flavored or plain)
1/2 cup molasses
1/2 cup shortening
1 cup boiling water
2 tsps soda
2 beaten eggs
Sift the dry ingredients together. Mix the molasses, shortening, Blue Ribbon Malt Extract, and water thoroughly with the boiling water. Add the beaten eggs. Add to the other ingredients, mix well. Bake in moderate oven at 325 degrees F until done -- about 45 minutes.
