Take to a peck of flour 2 ounces of salt and a pint or more of very
good ale yest and knead it up as other bread with warm water as light
as possible then let it lye half an hour to rise then cut it to the
bigness you will have every loafe, which is about y^e bigness of a
penny loafe and make them up very lightly not moulding it at all and
put them into dishes flouring the dishes first with flour and cut off
that may be on the top to much then cover them up close again and let
them stand and rise again till they have risen their full which you may
know by the flour on the top which will begin to be crakling on the top
then haveing your oven ready hot and pretty quick turn them out of the
dishes upon a peele flour’d ready and so set them in as fast as you can
never pricking or cuting them round, Set the oven led up close but not
Stop it approved of your dough must be as light as any cake bread so
some flour will require more yest and water than other this is left to
y^e bakers discretion.