Water Bread (Sanitarium Cooking-School Method)

To make one loaf of bread, dissolve a two-cent cake of compressed yeast in a pint of lukewarm water, or if liquid yeast be preferred, use one-half cup of yeast to one and one-half cups of water, with flour sufficient to make a dough just stiff enough to be easily kneaded. Knead thoroughly, using no additional flour save, if necessary, the merest quantity to dust the board. Having secured a well-kneaded, smooth dough, put it into a warm crock, cover, and set to rise, keeping it at a temperature of about 85° P.

Allow it to rise until twice its original bulk, then turn it over in the crock, and allow it to rise again. When well risen the second time, turn over again. After this rising, with as little manipulation as possible form it into a roll about the size of the arm, and long enough to fit the baking-tin. Allow it to rise once more, and then bake.

Water Bread No. 2

Dissolve a tablespoonful of sugar in a pint of boiling water. When lukewarm, add one fourth of a cupful of liquid yeast, and sufficient flour to make a batter thick enough to drop from the spoon. Beat vigorously for ten minutes, turn into a clean, well-scalded bread-bowl, cover (wrapping in a blanket if in cold weather), and let it rise over night. In the morning, when well risen, add flour to knead. Knead well for half an hour, cover, and let it become light in mass. When light, shape into loaves, allow it to rise again, and bake.