Bran Bread (two Small Loaves) Recipe

• 1 pint lukewarm water
• 1 cake compressed yeast
• 3/4 pound sifted pastry flour (3 cups well shaken down)
• 1/2 cup oil
• 1 cup brown sugar, pressed down (6 ounces)
• 2 teaspoons salt
• 3 cups bran measured lightly (4 1/2 ounces)
• 1 cup raisins, boiled in a little water until plump, then drained

1. Dissolve the yeast cake in water.
2. Stir in the flour and beat well.
3. Set this sponge in a warm place to rise.
4. In about two hours, it should be very light and full of bubbles.
5. Beat together the sugar and oil. Add it with the salt, bran, and raisins to the light sponge.
6. Beat well together.
7. This will be a soft batter. Do not add flour or bran to make it as stiff as dough.
8. Pour batter into two oiled bread tins.
9. Allow the loaves to rise about one-eighth inch, then bake at about 400 for 45 minutes.

.