---------- Recipe via Meal-Master (tm) v8.01
       Title: Whole Wheat or Graham Bread
  Categories: Breads
       Yield: 6 servings
       6 c  Milk                                1    Cake compressed yeast
       4 tb Sugar                                    OR 1  cake dry yeast
       3 ts Salt                                2 tb Melted shortening
       6 c  Whole wheat or graham flour              White flour
   Heat milk until lukewarm; add yeast.  IF compressed yeast is used allow to
   stand 5 minutes; if dry yeast is used allow to stand 30 minutes. Add sugar,
   salt, and shortening.  Add unsifted whole wheat flour, a little at a time,
   beating thoroughly after each addition. Add sufficient sifted white flour
   to make dough just stiff enough to knead. Turn onto lightly floured board
   and knead until smooth and elastic. Cover with a damp cloth, set in a warm
   place, and allow dough to rise until double in bulk.  (If dry yeast is used
   allow dough to rise overnight in a warm place.) Work down and form into 3
   loaves.  Place in well-oiled bread pans. Cover and let rise until double in
   bulk.  Bake in hot oven (425ø F) about 45 minutes. 3 small loaves. Mrs.
   Ralph Chapman, Stonington, IL.