For variation in kind of bread, use the recipes and directions for making white bread, substituting, according to the following suggestions, other flour or cereals for part of the white flour. The substitutes may be used in larger proportions than are here indicated, but the loaves will not be so light or so similar to white bread.

Entire wheat bread: 6 cups entire wheat flour, 2 cups white bread flour. Follow the general directions.

Graham bread: 6 cups graham flour, 2 cups white bread flour. Follow the general directions.

Rolled oats bread (not kneaded): 1 1/2, cups rolled oats, 5 3/4 cups white bread flour. Pour boiling milk or other liquid over the oats, the salt, and the sugar. When the mixture is lukewarm, add the yeast. Add the flour, and beat the dough well. When it has doubled in bulk, beat it well. Turn it into greased bread tins. When it has doubled in bulk, bake it for 1 hour. Generally molasses or brown sugar is used instead of granulated sugar.

Rolled oats bread (kneaded): 2 cups rolled oats, 6 cups white bread flour. Add the boiling liquid to the rolled oats, the salt, the sugar, and the shortening; when the mixture is lukewarm, add the yeast. Then add the flour, knead the dough, and proceed according to the general directions.

Rice bread: 2 cups cooked rice, rice water for liquid, 3 cups graham flour, 5 3/4 cups white bread flour. Boil 1/2 cup of rice in 2 quarts of unsalted water for from 15 to 20 minutes. Drain the rice, and dry it somewhat. Follow the general directions.

Wheat bread (breadcrumbs): 2 cups breadcrumbs, 5 1/2 cups white bread flour. Add the boiling liquid to the breadcrumbs, sugar, shortening, and salt. When the mixture is lukewarm, follow the general directions.

Wheat bread (home-ground wheat): 4 cups home-ground wheat, 4 to 4 1/2 cups white bread flour. Follow the general directions.

Potato flour bread: 2 cups potato flour, 5 1/2 cups white bread flour. Follow the general directions.

Rye bread: 3 cups rye flour, 4 1/2 cups white bread flour. Follow the general directions. Since the dough is soft and sticky, it is difficult to knead; but do not let this tempt you to add more white flour.

Barley bread: 4 1/4 cups home-ground barley meal, 4 1/2 cups white bread flour. Follow the general directions. One cup of barley makes 1 3/4 cups of barley meal.

Corn bread: 2 cups cornflour, 7 cups white bread flour. Follow the general directions.

Combination yeast breads (3 loaves).*

Directions for making these combination breads follow the recipes.

White Bread (Basic recipe) 13 cups flour 2 tablespoons corn sirup 5 teaspoons salt 2 cakes compressed yeast

1 quart water

Corn Bread 8 cups flour

1 1/2 cups cornmeal, uncooked 5 teaspoons salt

2 tablespoons corn sirup 2 cakes compressed yeast 5 cups water

Rolled Oats Bread 8 cups flour

2 3/4 cups rolled oats, uncooked 2 tablespoons molasses 5 teaspoons salt 2 cakes compressed yeast 5 cups water

Rice Bread 8 cups flour

1 cup rice, uncooked

2 tablespoons corn sirup 5 teaspoons salt

2 cakes compressed yeast 5 cups water

Potato Bread 8 cups flour

2 pounds, or 1 1/2 quarts potatoes, uncooked, diced

7 teaspoons salt

2 tablespoons corn sirup 2 cakes compressed yeast

4 cups water

Bean Bread

8 cups flour

1 cup beans, uncooked

2 tablespoons corn sirup

5 teaspoons salt

2 cakes compressed yeast 5 cups water

Barley Bread

7 cups flour

1 cup barley, uncooked

2 tablespoons molasses 5 teaspoons salt

2 cakes compressed yeast 5 cups water

Breadcrumb Bread

8 cups flour

4 cups breadcrumbs

2 tablespoons molasses

5 teaspoons salt

2 cakes compressed yeast

4 cups water (or milk and water)

(1) To prepare the substitute, soak beans or barley overnight, drain off the water, measure it, and add sufficient water to make 1 quart, then cook the beans or barley in this until they are soft; cook the cereal in 1 quart of the water called for in the recipe and the potato in 3 cups until it is soft; mash the potato; grind the bread in a chopper, adding 3 cups of lukewarm water; (2) combine the hot mush or mashed potato or breadcrumbs, the salt, and the sweetening, stirring the mixture often enough to avoid the formation of any film, until it has cooled to blood heat; (3) when it is lukewarm, add the yeast which has been softened in 1 cup of water, reducing the yeast one-half, and increasing the salt one-fourth if the bread is set overnight; (4) add the flour, and knead the dough thoroughly, using as little flour on the board as possible; (5) let the dough rise for 3 1/2 hours, or until it has doubled in bulk at the approximate temperature of 75° F.; (6) work it down, and let it rise again for 1 1/2, hours, or until it has increased its size by one-half; (7) mold it, place it in pans, and let it rise until it has almost doubled in bulk; (8) bake the loaves for 50 to 60 minutes in a moderately hot oven, or at a temperature of 360° to 400° F.; (9) remove the bread from the pans at once, and cool it quickly.

* Charles Taylor.

On account of the reduced amount of gluten in these breads, they must be molded and handled with great care.

Wheatless yeast breads. *

Quick rising seems to give best results with wheatless yeast breads. Therefore, a larger proportion of yeast is used than is necessary when the dough is allowed to rise overnight.

The best loaf is made from dough which is so soft that it must be stirred, not kneaded.

Only part of the flour should be added at the beginning. When the sponge has risen for about 20 minutes, it should be beaten or stirred thoroughly; then the remaining flour should be added and the dough turned into the pan. It should be allowed to rise in the pan for about 30 minutes, or until it rounds up slightly. These doughs never double in bulk in the rising as do wheat doughs.

Small loaves made from these heavy cereals are likely to have a better shape and texture than large ones, although one loaf may be made from the recipes given.

Slow baking gives the best results. From 1 1/4 to 1 1/2 hours in a fairly slow oven is the time recommended.

Barley, oat and rice flour bread (2 small loaves).

2 1/2 cups barley flour 2 teaspoons salt

1/2 cup rice flour 1 tablespoon corn sirup

1 1/2 cups ground rolled oats 1 cake compressed yeast

1 cup milk 1/4 cup lukewarm water greased pans. Allow it to rise for 20 or 30 minutes, and bake it in a moderate oven from 1 to 1 1/4 hours.

Soften the yeast in the lukewarm water. Scald the milk, and add the salt and sirup. When the mixture is lukewarm, add the yeast, then the barley flour and rice flour, sifted. Beat the dough well, and allow it to rise until it is light. Add the sifted oat flour, and turn the mixture into

* Lucile Brewer.

Barley and rice bread {2 small loaves).

4 cups barley flour 1 tablespoon corn Sirup

1 cup boiled rice 1 cake compressed yeast ,

1 cup milk 1/4 cup lukewarm water

2 teaspoons salt

Soften the yeast in the lukewarm water. Scald the milk, and add the sirup and salt. When the mixture is lukewarm, add the yeast.