Bran Bread (two small loaves) Recipe ingredients

• 1 pint lukewarm water
• 1 cake compressed yeast
• ¾ pound sifted pastry flour (3 cups well shaken down)
• ½ cup oil
• 1 cup brown sugar, pressed down (6 ounces)
• 2 teaspoons salt
• 3 cups bran measured lightly (4½ ounces)
• 1 cup raisins

To prepare this Bran Bread (two small loaves) Recipe, first dissolve the yeast cake in the water. Stir in the flour and beat well. Set this sponge in a warm place to rise. In about two hours it should be very light and full of bubbles. Then beat together the sugar and oil, and add it and the salt, bran, and raisins (which have been washed and boiled in a little water till plump, then drained) to the light sponge. Beat well together. This will be a soft batter. Do not add flour or bran to make it as stiff as dough. Pour this batter into two oiled bread tins. Allow the loaves to rise about one-eighth inch, then put them in a moderately heated oven to bake. They should bake about three fourths of an hour.