ly, over a gentle fire, a pound of rice in three quarts of
water, till the rice has become perfectly soft, and the water is
either evaporated or imbibed by the rice: let it become cool, but not
cold, and mix it completely with four pounds of flour; add to it some
salt, and about four tablespoonfuls of yeast. Knead it very
thoroughly, for on this depends whether or not your good materials
produce a superior article. Next let it rise well before the fire,
make it up into loaves with a little of the flour--which, for that
purpose, you must reserve from your four pounds--and bake it rather
long. This is an exceedingly good and cheap bread.

1014. Economical and Nourishing Bread.

Suffer the miller to remove from the flour only the coarse flake bran.
Of this bran, boil five or six pounds in four and a half gallons of
water; when the goodness is extracted from the bran,--during which
time the liquor will waste half or three-quarters of a gallon,--strain
it and let it cool. When it has cooled down to the temperature of new
milk, mix it with fifty-six pounds of flour and as much salt and yeast
as would be used for other bread; knead it exceedingly well; let it
rise before the fire, and bake it in small loaves: small loaves are
preferable to large ones, because they take the heat more equally.
There are two advantages in making bread with bran water instead of
plain water; the one being that there is considerable nourishment in
bran, which is thus extracted and added to the bread; the other, that
flour imbibes much more of bran water than it does of plain water; so
much more, as to give in the bread produced almost a fifth in weight
more than the quantity of flour made up with plain water would have
done. These are important considerations to the poor. Fifty-six pounds
of flour, made with plain water, would produce sixty-nine and a half
pounds of bread; made with bran water, it will produce eighty-three
and a half pounds.

1015. Use Bran-Water.

A great increase on Home-made Bread, even equal to one-fifth, may be
produced by using bran water for kneading the dough. The proportion is
three pounds of bran for every twenty-eight pounds of flour, to be
boiled for an hour, and then strained through a hair sieve.

1016. Rye and Wheat Flour.

Rye and wheat flour, in equal quantities, make an excellent and
economical bread.

1017. Potatoes in Bread.