This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
1 1/2 teaspoons salt
1 teaspoon to 2 tablespoons sugar Shortening, if desired, up to
6 to 8 cups sifted flour (enough to make a dough)
Scald milk, add salt, sugar and shortening and cool. When lukewarm add the softened yeast. Add flour to make a stiff batter, beating well. Add flour enough to make a firm but not stiff dough. Mix and turn on to a floured board. Knead until the mixture is smooth and elastic to the touch and until it does not stick to the hands or to the unfloured board. Put into a greased bowl, brush over top with melted fat. Cover and set in a warm place to rise. When it has almost trebled in bulk, fold it under and let it rise again. When light, shape into loaves and put into greased bread tins. Let rise until almost treble in bulk. Bake in a hot to moderate oven (400° F. to 375 ° F.) for fifty to sixty minutes. Remove from pans and cool as quickly as possible. Well-made and thoroughly baked bread should keep from five to ten days in a thoroughly clean, well-aired bread-box.