1 pt. water or milk
1 tablespoon butter or lard
2 teaspoons salt
2 teaspoons sugar
¹⁄₄ cake compressed or ¹⁄₂ cake dry yeast and
¹⁄₂ cup warm water, or
¹⁄₂ cup liquid yeast
Flour to make a dough
Soak the yeast for a few minutes in the half cupful of warm water. Scald
the milk or boil the water, add the fat, let it cool till lukewarm, then
add the remaining ingredients, except the flour. If compressed yeast is
used, add as much flour as is needed to make a dough that may be
kneaded. If dry yeast or liquid yeast is used, add only one and one-half
pints of flour; beat the mixture well, and let it rise till full of
bubbles, usually over night; then add the remaining flour. The rest of
the process is the same, no matter what yeast is used. Knead the dough
until it is smooth and elastic, return it to the bowl, set it in a warm
place to rise until it has doubled in size. Knead it again until all
large bubbles are pressed out, mould it into two loaves, put it into
greased pans and let it again rise until it has doubled in size. Heat
the insulated oven stones until the paper test, given on page 225, shows
a golden brown. Put the bread in and bake it from fifty minutes to one
hour. If two stones will not make a hot oven for a large amount of bread
to be baked, use hot flatirons or stove lids to supplement them.