For every cup of liquid called for in receipt use a quarter cake of yeast. Soak the required quantity of yeast in a half cup warm water three hours. In the evening make a sponge with the liquid called for (deducting the half cup used for soaking the yeast), the sugar, and half the flour, using the white flour; add the soaked yeast, beat vigorously and set to rise in a place free from drafts. In the morning add remaining ingredients, knead stiff, and finish according to "General Directions for Bread Making."

Notes

When using compressed yeast, double or treble the quantity specified may be used if it is necessary to bake the bread quickly.

Water may be used instead of milk in all bread receipts.

One cup of flour weighs four ounces.

When directions are not given with receipt follow "General Directions for Bread Making" if using compressed yeast, and "General Directions for Making Bread with Dry Yeast" if using dry yeast.

All receipts calling for 1 cup liquid make one loaf of bread.