Make a hole in the middle of the flour and pour in the sponge. If the risen sponge is good it will be full of bubbles. Knead well five or ten minutes with both hands, but keep the dough soft, and use on your hands only as much flour as is necessary. After sprinkling flour all round, over and under the dough, cover with a cloth and set in a warm place. It should rise to double its size in about an hour. Knead again and divide into two loaves. Set the pans in a warm place until the loaves have risen to the top. Bake in a quick oven about half an hour.

Rolling Pin (area diameter).

If you wish to make biscuits, after the first kneading take about half the dough and roll out the biscuits. Let them rise a few minutes in a warm place and bake in a quick oven.

How to Make Brown Bread Cinnamon Loaf

Brown Bread

Mix together one cup and a half of cornmeal, one scant cup of wheat flour, one cup and a half of graham flour, one cup of New Orleans molasses, one teaspoon of salt, and two teacups of buttermilk. Beat well together and add two teaspoons of soda dissolved in cold water. Mix again. Bake in onepound bakingpowder cans in a rather hot and steady oven. Set the covers on the cans.

Boston Brown Bread

Thoroughly mix together two cups of sour milk, one cup of sweet milk, two cups of Indian meal, two cups of graham flour, threefourths of a cup of molasses, one teaspoon of salt, and one teaspoon of soda. Pour in a greased brown bread mold, fasten the cover on tight, bake in a moderate or slow oven three or four hours or longer.

Buttermilk Bread

Bring to boil two quarts of buttermilk. Have in an earthen jar or crock which is perfectly sweet from washing and scouring one teacup of sifted flour. Over this flour pour and stir in the hot buttermilk. When cooled to bloodheat stir in half a cup of fine yeast and flour enough to make a stiff batter. Stir thoroughly and beat thoroughly and set in a warm place. Next morning sift flour in your bread bowl or pan, pour in the batter and let stand an hour. Then mix and knead long and thoroughly. Set to rise, and when light quickly make into loaves; let stand a few minutes and bake in a moderately heated oven.

Graham Bread

Mix into three pints of graham flour one heaping teaspoon of salt, one scant teacup of molasses, and one cup and a half of buttermilk. Beat well together and add one heaping teaspoon of soda dissolved in cold water. Grease the pans well and bake in separate loaves. Bake slowly for two hours. Set a pan of warm water in the upper oven above the bread.

Rye Bread

Mix a large spoon of butter with a large spoon of sugar and a teaspoon of salt. Over this pour a pint of boiling milk, cover and set to cool. When lukewarm add a teacup of lively yeast or one yeast cake dissolved in a cup of warm water.

Add also wheat flour till you have a thin hatter. Set overnight. Next morning stir in rye flour to make a soft dough and set to rise. When the dough is light, add rye flour enough to make a firm dough. Set to rise again. Again knead well, make into loaves, and bake in an even oven.

Rye And Indian Bread

Dissolve a yeast cake in a cup and a half of water and add enough wheat flour to make a sponge. Set to rise overnight well covered in a warm place. Next morning scald together a quart of water and a pint of molasses and stir in four pints and a half of cornmeal. When this has cooled to lukewarm stir it in the sponge, and then add a heaping pint of ryemeal, a pint of wheat flour breadcrumbs soaked in water and mashed smooth, and lastly a teaspoon of soda dissolved in two tablespoons of warm water. Stir all together thoroughly and set in a warm place to rise. When light, separate into loaves, let rise again, and bake in a sure, moderate oven three hours.

SaltRising Bread

Scald one cup of fresh milk, and when it is slightly cooled, pour it over two tablespoons of cornmeal in a pitcher. Beat well together, cover the pitcher with a saucer and stand it overnight in a pan or bowl of warm water in a warm place. Next morning add a cup of warm water, one teaspoon of salt, half a teaspoon of soda and flour to make a batter. Set in a pan of warm water and in a warm place till light, which will probably be in two or three hours. Put one quart of flour in a pan, add a tablespoon of lard and one of salt, pour in the batter and knead well. Make into loaves, let rise, and bake.

Keep this kind of bread very warm all the time it is making, but do not spoil the ferment by scalding it. The fermentation is supposed to be from germs or bacteria the sponge absorbs from the air.

Whole Wheat Bread

Mix through one quart of entire wheat flour one teaspoon of salt, two tablespoons of molasses, and onequarter of a cake of compressed yeast dissolved in cold water. Mix and knead four or five minutes. Set to rise at night in a warm place. In the morning knead five minutes more. Divide in two parts and put in greased pans. Let rise until light, which will take almost an hour. Bake one hour in a rather brisk, steady heat.