Knead well, let rise; it will require some time, as the fruit retards the raising process.
When light, turn onto a bake-board, cut into four portions, mold into four shapely loaves, place in pans, brush with melted butter and when quite light, place in a moderate oven and bake one hour.

This bread will keep well several weeks, if kept in a tin cake box.
This recipe is much simpler than Aunt Sarah's recipe for making "Hutzel Brod," but bread made from this recipe is excellent.
"AUNT SARAH'S" QUICKLY-MADE BROWN BREAD 2 cups of buttermilk, or thick, sour milk.
1/2 cup of sugar.
1/4 cup of molasses.
1 tablespoonful of melted butter.
1 egg.
1 teaspoonful of soda.
3/4 teaspoonful of salt.
3-1/2 cups of graham flour.
1/2 cup of white flour, sifted with 3/4 teaspoonful of baking powder.
The egg was placed in a bowl, and not beaten separately; sugar and butter were creamed together, before being added; then mix in salt and molasses, and gradually add buttermilk, in which the soda had been dissolved; then add white and graham flour, 3/4 cups of raisins may be added, if liked.

Bake in a bread pan in a moderately hot oven.
"STIRRED" OATMEAL BREAD Early in the morning 1 cup of oatmeal porridge, left over from that which had been cooked for breakfast, was placed in a bowl and added gradually 2 cups of scalded, luke-warm milk, 1 tablespoon of a mixture of lard and butter, 1/4 cup New Orleans molasses and one Fleischman's yeast cake, dissolved in a little of the milk; stir in about 3 cups of bread flour and stand in a warm place about 1-1/4 hours to rise; then add 3-1/2 cups more of bread flour and 1 teaspoonful of salt.

Stir well with a spoon, and pour into three small bread tins; let rise, when well-risen, bake about 3/4 of an hour in a moderately hot oven.
This is a delicious and wholesome bread and no kneading is necessary.
1-1/2 cups of the cooked oatmeal might be used, then use less white bread flour when mixing.
NUT AND RAISIN BREAD 2 cups buttermilk, or sour milk.
1/2 cup brown sugar, 2 cups graham flour.
1 cup wheat flour.
1 teaspoonful of soda, dissolved in a little of the milk.
1 teaspoonful of baking powder, sifted with the wheat flour.
Mix all together, add one cup of seeded raisins, 1/4 cup of ground peanuts and 1/4 cup chopped walnut meats.

Bake in an ordinary bread pan.
"SAFFRON" RAISIN BREAD For this old-fashioned, "country" bread, set a sponge in the evening, consisting of 1 cup of luke-warm water, 1 Fleischman's compressed yeast cake and 2 tablespoonfuls of saffron water, obtained by steeping 1/2 tablespoonful of dried saffron flowers in a small quantity of boiling water a short time.