This recipe is much simpler than Aunt Sarah’s recipe for making “Hutzel Brod,” but bread made from this recipe is excellent.

“AUNT SARAH’S” QUICKLY-MADE BROWN BREAD

2 cups of buttermilk, or thick, sour milk. 1/2 cup of sugar. 1/4 cup of molasses. 1 tablespoonful of melted butter. 1 egg. 1 teaspoonful of soda. 3/4 teaspoonful of salt. 3-1/2 cups of graham flour. 1/2 cup of white flour, sifted with 3/4 teaspoonful of baking powder.

The egg was placed in a bowl, and not beaten separately; sugar and butter were creamed together, before being added; then mix in salt and molasses, and gradually add buttermilk, in which the soda had been dissolved; then add white and graham flour, 3/4 cups of raisins may be added, if liked.  Bake in a bread pan in a moderately hot oven.

“STIRRED” OATMEAL BREAD

Early in the morning 1 cup of oatmeal porridge, left over from that which had been cooked for breakfast, was placed in a bowl and added gradually 2 cups of scalded, luke-warm milk, 1 tablespoon of a mixture of lard and butter, 1/4 cup New Orleans molasses and one Fleischman’s yeast cake, dissolved in a little of the milk; stir in about 3 cups of bread flour and stand in a warm place about 1-1/4 hours to rise; then add 3-1/2 cups more of bread flour and 1 teaspoonful of salt.  Stir well with a spoon, and pour into three small bread tins; let rise, when well-risen, bake about 3/4 of an hour in a moderately hot oven.  This is a delicious and wholesome bread and no kneading is necessary. 1-1/2 cups of the cooked oatmeal might be used, then use less white bread flour when mixing.

NUT AND RAISIN BREAD

2 cups buttermilk, or sour milk. 1/2 cup brown sugar, 2 cups graham flour. 1 cup wheat flour. 1 teaspoonful of soda, dissolved in a little of the milk. 1 teaspoonful of baking powder, sifted with the wheat flour.

Mix all together, add one cup of seeded raisins, 1/4 cup of ground peanuts and 1/4 cup chopped walnut meats.  Bake in an ordinary bread pan.

“SAFFRON” RAISIN BREAD

For this old-fashioned, “country” bread, set a sponge in the evening, consisting of 1 cup of luke-warm water, 1 Fleischman’s compressed yeast cake and 2 tablespoonfuls of saffron water, obtained by steeping 1/2 tablespoonful of dried saffron flowers in a small quantity of boiling water a short time.  Use about 2 cups of flour to stiffen the sponge.  Cover bowl containing sponge and stand in a warm place until morning, when add the following:  3/4 cup of soft A sugar, 1/4 cup lard and 1/8 cup of butter (beaten to a cream); then add one egg.  Beat again and add this mixture to the well-risen sponge.  Add also 3/4 cup of seeded raisins and about 1-3/4 cups of flour.

The dough should be almost as stiff as ordinary bread dough.  Set to rise about one hour.  Then divide the dough and mold into two shapely loaves.  Place in oblong bread pans.  Let rise about 1-1/2 hours.  Brush melted butter over top of loaves and bake in a moderately hot oven, as one would bake ordinary bread.