This section of the book is from the "Household Companion: The Model CookBook" book
Take a cup of lukewarm milk, or of water with a teaspoonful of butter, a quarter cake yeast dissolved in a quarter cup of lukewarm water, or a quarter cup of liquid yeast, flour to make a stiff dough (three and quarter to three and half cups) one teaspoonful sugar and one tea-spoonful salt.
Scald the milk, add the sugar and salt, and cool it until lukewarm. Dissolve the compressed yeast in the lukewarm water, and add it. Stir in flour to make a dough stiff enough to handle. Scrape the dough out on a floured board, and knead it about fifteen minutes. It should be smooth and elastic, so that when pressed with the finger the dough springs back. Put the dough back into the bowl. Cover with a towel, and set it in a warm place and let the dough rise until double its bulk. Then lay it on a board and knead it again about fifteen minutes, using as little flour as possible. Shape it into biscuit or loaves, lay them in a greased pan, let them rise in a warm place, until double their bulk, and bake on the floor of a hot oven. Biscuit will require from twenty to thirty minutes, and loaves from forty-five minutes to one hour. If the dough is mixed with water, a little butter may be added to prevent the bread from being tough. The butter should be added to the lukewarm water. The quantity of yeast in the recipe will raise the dough to double its bulk in about six hours; one-third of a cake of yeast will raise it in about four hours, and one eighth of a cake will raise it in about twelve hours. When the bread is baked take it out of the pan and let it stand uncovered, that the air may circulate around it. When it is perfectly cold put it away in a clean, dry tin box. Do not wrap it in cloth, as the cloth absorbs the moisture in the bread and destroys it flavor.
Use recipe for Graham bread substituting whole wheat flour for the Graham.