1 1/2 c FOUNDATION SPONGE 1/2 c Chopped raisins
1 ts Salt 1/2 c Chopped figs
1 tb Melted shortening 1/2 c Broken walnuts
2 tb Sugar 2 c Bran
White flour Combine ingredients in order given, using sufficient white flour to form a dough just stiff enough to knead. Knead on lightly floured board until smooth and elastic. The dough should be softer than one in which bran is not used. This dough will rise slowly. When it doubles in bulk, form into loaves and place in well-oiled pans. Cover and let rise until double in bulk. Bake in hot oven (425? F) about 45 minutes. 2 small loaves. Mrs. W.R. Vaughn, Ferndale, WA. —–