Bread From Rummer Flour Recipe

Two quarts of improved Graham flour, half a pint of boiling water, half

a pint of lukewarm water, one-fourth of a yeast cake dissolved in half a

pint of lukewarm water, one tablespoonful of granulated sugar added when

kneading the dough, one teaspoonful of salt. Put the salt in the flour,

make a hole, pour in the boiling water, then the lukewarm water, and

last the yeast. Knead well at night at least fifteen minutes, set to

rise. In the morning mould into loaves, let it rise until very light and

bake until well done.

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