The Use of Barley
Barley Yeast Bread
1 cup milk and water, or water
2 tablespoons corn syrup
1 tablespoon fat
1½ teaspoons salt
1⅙ cups barley flour
2⅓ cups wheat flour
½ cake compressed yeast
Soften the yeast in ¼ cup lukewarm liquid. Combine ingredients. Mix into a dough. Knead and let rise to double original bulk. Knead again. Put in pan; when again double in bulk bake 45 minutes.