Entire Wheat Bread
| 1/4 cupfuls boiling water | 2 tablespoonfuls sugar |
| 2 tablespoonfuls Crisco | 1 yeast cake |
| 1-1/4 cupfuls milk | 1/4 cupful tepid water |
| 2 teaspoonfuls salt | Whole wheat flour |
Mix boiling water, milk, sugar, salt, and Crisco together. Add yeast cake dissolved in tepid water, with 3-1/2 cupfuls whole wheat flour. Mix and let stand until light. Add more flour until soft dough is formed, then knead and divide into two loaves. Place in Criscoed tins and let stand until the dough doubles its bulk. Brush over with milk and bake in moderate oven one and a half hours.
Sufficient for two small loaves.