Originally Published:
Eastern Star Cookbook, 1923
Original Images:

1 cake compressed yeast
2 quarts luke warm water
6 quarts sifted flour
2 tablespoonfuls lard or butter, melted
2 tablespoonfuls sugar
2 tablespoonfuls salt

Dissolve yeast and sugar in luke warm water; add lard or butter and half of flour. Beat until smooth, then add balance of flour, and lastly the salt. Knead until smooth and elastic. Place in well greased bowl and cover. Let rise over night or about 9 hours. In morning mold into loaves and fill well greased pans half full. Cover, let rise until light. This will make 6 loaves.

Originally Published:
Eastern Star Cookbook, 1923
Original Images:

2 compressed yeast cakes
1 quart milk, scalded and cooled
2 tablespoonfuls sugar
2 tablespoonfuls lard or butter
3 quarts sifted flour
1 tablespoonful salt

Dissolve yeast and sugar in the luke Warm milk; add lard or butter and half the flour. Beat until smooth, then add salt and balance of the flour, or enough to make dough that can be handled. Knead until smooth and elastic. Place in a greased bowl, cover and let stand until light. Mold into loaves, cover and let rise until double in bulk. Bake 1 hour.

Originally Published:
Eastern Star Cookbook, 1923
Original Images:

1 compressed yeast cake
1 cup milk, scalded and cooled
1 tablespoonful light brown sugar; use more sugar if you like your bread sweet
1 cup luke warm water
2 tablespoonfuls lard or butter
salt
1 cup sifted white flour

Dissolve yeast and sugar in luke warm water and milk, add lard or butter, then flour gradually, about 4 cups. Knead thoroughly, being sure to keep the dough soft (this is important.) Cover and set aside to rise until double in bulk. Mold into loaves. Set aside to rise again. Bake one hour. Nuts and dates can be added if so desired.

Originally Published:
Eastern Star Cookbook, 1923
Original Images:

1/2 cup sugar, 1/2 cup molasses, 1 1/2 cups buttermilk, 1/2 cup white flour, 1 egg, 1 teaspoonful soda, 1 teaspoonful salt. Add graham flour, but do not make too stiff. If sour milk is used add 1 teaspoonful of butter.

Originally Published:
Eastern Star Cookbook, 1923
Original Images:

Half cup sugar, 1/2 teaspoonful ginger, 1 pint potato water or clear water, 2 cups flour, salt, 1/2 yeast cake, dissolved in 1/2 cup warm water at norm. Next morning add 1 gallon of whey. Mix with flour.

Originally Published:
Eastern Star Cookbook, 1923
Original Images:

2 cups sour milk
1 cup brown sugar
1/2 cup Karo syrup
1 egg
2 teaspoonfuls soda
5 cups whole wheat flour, nuts, raisins or dates

(Two loaves.)

Originally Published:
1899 Ann Arbor Cookbook, 1899
Original Images:

Two cups corn meal, 2 cups flour, 2 cups sour milk, 1/4 cup molasses and 1/4 cup sugar, 1 teaspoonful salt, 1 teaspoonful soda. Steam 1 hour, then bake 15 minutes.

Originally Published:
1899 Ann Arbor Cookbook, 1899
Original Images:

Two cups rye flour, 1 cup white flour, 1/2 cup sugar, 1 1/2 cups sweet milk, 1 egg, 4 teaspoonfuls Royal baking powder. Raise 1/2 hour.

Originally Published:
1899 Ann Arbor Cookbook, 1899
Original Images:

Crumble a yeast cake in a pint of lukewarm water. When dissolved add a cup of fresh milk that has been scalded, then cooled, and beat in sufficient rye flour to make a sponge, usually about a pint and a half additional. Beat well, cover and set to rise in a warm place out of a draft for 2 hours. When light stir in a tablespoonful of melted lard, or lard substitute, 2 1/2 cups additional of rye flour, a tablespoonful of salt and a half of wheat flour. Knead for 5 minutes, put in a floured bowl, cover and let rise for 2 hours, when it should be doubled in bulk. Shape in 2 long rolls or loaves. Put in greased pans and let rise for an hour. Mix the white of an egg with a tablespoonful of cold water and brush the loaves to give a gloss, then slash lightly across the tops in 3 diagonal cuts, and bake in a slow oven for an hour. Caraway seeds mixed in the dough, about 2 tablespoonfuls being used to the quantity given, are considered an improvement by many.

Originally Published:
1899 Ann Arbor Cookbook, 1899
Original Images:

Pour 2 cups of boiling water over 2 cups rolled oats, cover and let stand until lukewarm. Dissolve 1 yeast cake and 1/4 cup brown sugar in 1/2 cup lukewarm water, add 2 tablespoonfuls lard or butter substitute, melted, and add this to the oatmeal and water. Add 1 cup flour, or enough to make an ordinary sponge. Beat well. Cover and set aside in a moderately warm place to rise for 1 hour, or until light.

Add enough flour to make a dough about 3 cups, and 1 teaspoonful salt. Knead well. Place in a greased bowl, cover and let rise in a moderately warm place until double in bulk-about 1 1/2 hours.

Mold into loaves, fill well-greased pan half full, cover and let rise again for about 1 hour. Bake 45 minutes in a hot oven.

One-half cup chopped nuts may be added if desired.