again for one hour. Repeat the punching down and then let rise for
three-quarters of an hour. Turn out on a moulding board and mould into
three loaves, adding

One-half cupful of seeded raisins to one loaf,
One-half cupful of chopped almonds to second loaf,

and keep the third loaf plain. Place in greased pans and let rise for
three-quarters of an hour. Bake in the hot oven for 40 minutes. The
temperature of the oven should be 400 degrees Fahrenheit.

This bread is delicious for sandwiches. Undoubtedly one of the causes
of the failure in making breads at home is that the process is hurried
and the bread is insufficiently baked. The size and shape of the pans
affect the quality of the bread. Avoid too deep or shallow pans. A
pan, 7-1/2 by 4-1/4 inches, will give the best results.

Turn the bread on a wire cake rack to cool. This permits the free
circulation of air.


BOSTON BROWN BREAD

Place in a bowl

Two cups of bread crumbs,
One-half cup of syrup,
One teaspoon of baking soda,
One tablespoon of water.