358 



der of the water. Stir well and set in a warm place. When 

 the dough has risen to twice the original amount, stir down 

 and put in tins for baking, allowing it to rise a second 

 time. This bread requires longer and slower baking than 

 ordinary white bread. This quantity makes two loaves of 

 bread of ordinary size." 



It will be seen from the above that this bread requires 

 no kneading and its preparation is consequently much 

 simpler than that of ordinary white bread. All forms of 

 cake made with molasses, all fruit cakes and steamed breads 

 are much better made of this flour and keep moist for a 

 much longer time. The flour also makes most excellent 

 gems and griddle-cakes, so that those who will persist in 

 using hot breads can find this flour adapted to their pur- 

 pose and can at least take advantage of its added nutriment. 



It is proper to acknowledge, with thanks, the assistance 

 rendered by the Chemical Department through Prof, B. B. 

 Boss, under whose direction the analyses were made, and 

 to the Franklin Mills Company for kindly furnishing samples 

 of their flour for analysis. 



