If such good bread can be afforded the receipt for French rolls (No. 532) may be used. That quantity makes two loaves. After it has been kneaded on the table the last time, as if for rolls, divide it in two and work up into round shape, then let them remain a few minutes while you grease two long and deep bread tins. Take your loaves, the rough under side up, and press a long depression down the middle with the knuckles. Then fold over one edge into the depression and press that down; then the other edge, and you have a long roll of dough. Place it in the tin and brush over with the brush dipped in a teaspoonful of melted lard and set on a warm shelf to rise. The use of being particular how you fold up the dough is that if done right the loaves rise even and smooth without a break, but if wrong they rise and split open at one end. This is a dainty sort of bread that makes baker's bread ashamed.