bread.

While it lacks the convenience of commercially-prepared bread available at your local grocery store, it is highly unlikely that it will be as fresh as bread served piping hot from your oven.

Here are a variety of recipes for you to enjoy.

BRAN BREAD 1 cup lukewarm water, 1 teaspoon sugar 2 yeast cakes 1 cup shortening 2 heaping tablespoons salt 2 cups bran buds, bran flakes or wheat germ 11 cups hot water 5 pounds flour plus 1 cup for kneading SOFTEN yeast in 1 cup warm water, to which 1 teaspoon sugar has been added, and set aside. In large bowl, combine sugar, salt, bran, shortening and hot water. When lukewarm, add about 3 cups flour to mixture and mix until smooth.

Stir in yeast mixture. Add enough flour -- about 2 cups at a time to make a soft dough.

When dough is too stiff to use a spoon, work in flour with hands until dough is easy to handle without sticking to hands. Turn out and knead until smooth, adding a little more flour if necessary. Form into a ball, place in large greased pan (dishpan size) and cover to keep warm. Let rise until double in bulk.

Shape into loaves, and place into greased bread pans. Let rise again, until double in bulk. Bake at 425 degrees for ten minutes, then at 375 degrees for another 45 to 50 minutes. Remove from pans immediately, brush tops with margarine and let cool. Yields five loaves.

*** DELUXE ROLLS 11 cups scalded milk 1 cup sugar 2 yeast cakes 6-7 cups flour 1 cup melted shortening (part or all butter) 1 teaspoon salt 1 cups lukewarm water 4 eggs (beaten) COMBINE scalded milk, shortening, sugar and salt. Cool to lukewarm. Soften yeast in lukewarm water, stir and combine with milk mixture. Add about half the flour and the beaten eggs. Beat well. Add enough of the remaining flour to make a soft dough. Mix thoroughly.

Turn on lightly floured board and knead about ten minutes or until smooth and shiny. Place dough in warm, greased bowl, brush surface lightly with melted butter. Cover and let rise in a warm place about two hours or until doubled.

Turn on board and shape into rolls. Place on greased baking sheet, cover and let rise 1 to 3 hours until doubled in bulk. Brush with milk, melted shortening, diluted egg white. Bake in moderate oven (375) for 15 to 20 minutes.

*** CORNMEAL BREAD 11 cup cornmeal 1 cup butter (melted) 3 cup sugar 3 teaspoons baking powder 1 cup flour 1 cup milk 1 teaspoon salt 2 eggs CREAM butter and sugar. Add beaten eggs. Add cornmeal and milk and flour, baking powder and salt. Beat well. Bake one hour at 350 degrees.

*** WHOLE WHEAT BATTER BREAD 11 cups warm (not hot) water 1 package dry yeast 2 tablespoons soft shortening 2 teaspoons salt 2 tablespoons firmly packed brown sugar 2 cups sifted white flour 1 cup whole wheat flour POUR warm water into large mixing bowl. Sprinkle yeast over water; stir until dissolved. Add shortening, salt, brown sugar, 1 cup white flour and 1 cup whole wheat flour. Beat two minutes, at medium speed of electric mixer or 300 strokes by hand. Scrape sides and bottom of bowl frequently. Stir in remaining white and whole wheat flour and beat with spoon until smooth, about 1 to 11 minutes.

Scrape batter from sides of bowl. Cover dough with greased waxed paper and towel. Let rise in warm place until doubled in bulk. When batter has risen, stir down by beating about 25 strokes. Spread batter evenly in greased 9x5x3 inch loaf pan. Batter will be sticky. Let rise again until edge of batter reaches 1 inch from top of pan.

Bake in 350 degree oven, approximately 45 minutes, or until brown, one loaf.

Note: Make three loaves at a time to save on gas. Triple all ingredients EXCEPT yeast - just double the yeast.

*** MOLASSES - OATMEAL BREAD 2 cups quick cooking oats 1 cup margarine 1 cup light molasses 1 tablespoon salt 1 cup warm water 2 packages active dry yeast 6 cups unsifted all-purpose flour IN medium saucepan, bring 2 cups water to boiling. Gradually stir in oats, mixing until smooth. Cook, stirring until thick -- about one minute. Remove from heat, add margarine, light molasses and salt. Stir until margarine is melted. Let cool to lukewarm.

Sprinkle yeast over warm water in large mixing bowl, stirring until yeast is dissolved. Add lukewarm molasses mixture and 3 cups flour; beat with wooden spoon until mixture becomes smooth -- about two minutes. Gradually add rest of flour; mix in with hand until dough leaves side of bowl.

Continued on page 28 Baking bread at home Turn dough out onto lightly floured pastry board. Dough will be stiff. Knead until smooth -- ten minutes. Place in lightly greased large bowl; turn to bring up greased side. Cover with towel; let rise in warm place, until double in bulk -- about one hour.

Lightly grease two loaf pans. Turn out dough onto lightly floured pastry board; divide in half. Roll out one half into 12 x 8'' rectangle, roll up starting at narrow end; pinch to seal, tuck under loaf. Place, seam side down in prepared loaf pan. Repeat with other half of dough. Let loaves rise in warm place (free of drafts), until sides come to top of pan about one hour.

Preheat oven at 375 degrees; bake for 50 to 55 minutes, or until crust is deep golden-brown and loaves sound hollow when tapped. Makes two loaves.

*** COCONUT BREAD (Quick Bread 4 cups flour 100 grams shortening 3 cup milk & coconut water 150 grams (6 ounces) sugar 1 egg 2 cups grated coconut 1 teaspoon vanilla 2 teaspoons baking powder 150 grams (6 ounces) raisins 1 teaspoon salt SIFT dry ingredients. Add sugar, then beat egg with milk, melted shortening and vanilla. Stir in grated coconut, and floured raisins (if used). Blend ingredients well. Knead slightly on floured board; shape into loaves and put in greased loaf pans; filling only two thirds full in each pan. Dust with fine sugar. Bake in moderate oven. Makes two loaves.

For heavier coconut bread, use only 1 teaspoon baking powder, and 1 cup milk.

Knead well on board, using extra flour, until dough and 1 cup milk. Knead well on board, using extra flour, until dough is very firm. Shape into loaves.

Score the tops and brush with sugar and water.

Recipes from The Continental Society of Bermuda Cookbook.