GLUTEN BREAD

Dissolve one cake of compressed yeast and one tablespoon of sugar in one cup of milk, scalded and cooled, and one cup of lukewarm water; add one level tablespoon of butter then three cups of gluten flour gradually, and one teaspoon of salt. Knead thoroughly until smooth and elastic; place in well-greased bowl; cover and set aside in a warm place, free from draught, to rise until light, which should be in about two hours.
Mold into loaves; place in greased pans, filling them half full. Cover, let rise again, and when double in bulk, which should be in about one hour, bake in moderate oven forty-five minutes.
This will make two one-pound loaves. For diet use omit shortening and
sugar.