196 lbs. flour (1 bbl.)

2 lbs. Fleischmann's Yeast.

4 1/2 to 6 lbs. sugar (better use 1/2 malt extract).

4 1/2 to 6 lbs. lard or other shortening.

3 lbs. salt.

60 quarts water.

Scaled at 17 ounces, this will make, approximately, 300 loaves of bread. If scaled at 16 ounces, the yield will be about 318 loaves.

Follow same directions as for white bread, excepting that your dough should be allowed to rest 1/2 hour longer before scaling off to form into loaves.

Bake off at short proof, and use moderate amount of steam in oven.

How To Bake Cottage Bread

Make same dough as described for Home-made Bread.

Cottage Bread is baked in round, low tins. Break the amount scaled for one loaf into 6 small pieces, cleave up same as for rolls. Set one piece in center of pan, and let remaining five form a circle. Allow to prove until double original size, and bake with moderate amount of steam in oven.

How To Bake Quaker Bread

Make same dough as described for Home-made Bread.

Three pounds of dry milk powder or four pounds of condensed milk may be added for this class of bread.

It is baked in a twin loaf pan, and should be placed in oven with rather short proof, in order to have the loaves burst nicely where they meet in the center. This bread requires only a moderate amount of steam for baking.