Entire Wheat Bread

• 2 cups scalded milk.
• ¼ cup sugar or
• ⅓ cup

Add sweetening and salt to milk, cool, and when lukewarm add dissolved yeast cake and flour; beat well, cover, and let rise to double its bulk. Again beat, and turn into greased bread pans, having pans one-half full; let rise, and bake. Entire Wheat Bread should not quite double its bulk during last rising. This mixture may be baked in gem pans.