CORNMEAL:

1 1/2 c. warm water
1/4 c. sugar
1 c. grain or cereal
1 pkg. active dry yeast
2 tsp. salt
2 egg yolks
1/3 c. corn oil
1 c. dry milk solids
4 c. all purpose flour

BRAN:

1 1/2 c. warm water
1/4 c. molasses
1 c. grain or cereal
1 pkg. active dry yeast
2 tsp. salt
2 egg yolks
1/3 c. corn oil
1 c. dry milk solids
4 c. all purpose flour

WHEAT GERM:

1 1/2 c. warm water
1/4 c. molasses
1 c. grain or cereal
1 pkg. active dry yeast
2 tsp. salt
2 egg yolks
1/3 c. corn oil
1 c. dry milk solids
4 c. all purpose flour

ROLLED OATS QUICK COOKING:

1 1/2 c. warm water
1/4 c. sugar
1 c. grain or cereal
1 pkg. active dry yeast
2 tsp. salt
2 egg yolks
1/3 c. corn oil
1 c. dry milk solids
4 c. all purpose flour

SHREDDED WHEAT:

1 1/2 c. warm water
1/4 c. sugar
3 biscuits grain or cereal
1 pkg. active dry yeast
2 tsp. salt
2 egg yolks
1/3 c. corn oil
1 c. dry milk solids
4 c. all purpose flour

Pour warm water into large bowl. Add sweetening and grain or cereal specified for particular bread. Sprinkle yeast over this mixture and let stand 10 minutes. Add remaining ingredients, except flour. Mix with a fork. Gradually blend in flour. The dough will appear dry and lumpy. Cover and set in a warm place 30 minutes. Blend again with fork or with your hands. Cover; let double in bulk. Turn out onto a floured board and shape into 2 loaves. Place in greased 8x4 inch pans. When dough rises level with pan rim, place in a cold oven. Set temperature for 350 degrees and place a shallow pan of hot water in bottom of the oven. Bake for 40 to 45 minutes. Turn out on rack and spread butter on tops. Let cool.