The potato yeast is the best for bread making, as the bread keeps moist longer, and there is no danger of injuring the flavor of the bread by using too much. A fine-grained and very sweet bread may be made by raising the dough only once, thereby saving time, trouble, and what is far better, the sweet flavor and nutrition of the bread. But in order to have this bread successful, the yeast must be good and lively.

To make 3 loaves, take 3 quarts of flour, 1 small table-spoonful of salt, 1 quart of milk-warm water, 1 pint of potato yeast or 1 cake of compressed yeast. Sift the flour into the bread pan, and form a hollow in the center; put in the salt and pour in the water, constantly stirring with one hand until a thin batter is formed; then add the yeast, and mix thoroughly until a stiff dough is formed. Then take out on the bread board, and knead thoroughly for twenty minutes or more, flouring the board to keep it from sticking. Form into loaves, put into well-oiled pans, rub over the top a little peanut oil, and let it rise until about twice its first size. Then put in a moderate oven and bake one hour. The loaves should not crust over for the first twenty minutes, and during this time they should rise to double the size of the loaf that was put in the oven. The pan should be deep enough to retain them in shape; then the temperature of the oven should be raised to six hundred degrees for about twenty minutes; but the last twenty minutes should be quite moderate.

Dissolve 1 cake of compressed yeast in 1 pint of warm water, or 1 cup of good liquid yeast; and thicken with white flour (like Pillsbury's Best) to make a medium stiff batter. Set this sponge at nine o'clock in the evening, in a dish large enough to have plenty of room to rise. It should be kept at a temperature of about sixty degrees. If kept too warm, it will be apt to fall before morning. In the morning add 1 pint of warm water in which has been dissolved I heaping tablespoonful of nut butter. Almond butter is preferable, as it will not make the bread yellow; if peanut butter is used, the peanuts of which it is made should not be roasted very brown,- only a straw color. Add also 1 tablespoonful of sugar and 1 teaspoonful of salt. Mix thoroughly with the sponge, and lift it up, working in the flour and pulling it at the same time. Do not add enough flour to make it very stiff; but pull it until it is very elastic and the hand becomes clean of the dough. Then set it to rise the second time. When light, mold into loaves, kneading as little as possible. Flour them, and put into oiled tins. The loaves should be as soft as can be lifted into the tins. Let stand in a warm place until twice their original size, and bake in a moderate oven. The loaves should not crust over for the first twenty minutes; then it should have a hotter fire for twenty minutes; and then a more moderate fire for the last twenty minutes.

It should bake one hour.