White Bread

(Quick Method)

1 cake compressed yeast

1 quart lukewarm water

2 level tablespoons sugar

2 tablespoons melted lard

3 quarts sifted flour

1 level tablespoon salt

Dissolve the yeast and sugar in lukewarm water; add lard (or butter) and half the flour. Beat until smooth; then add balance of the flour, or enough to make a dough that can be handled, and the salt. Knead until smooth and elastic. Place in greased bowl; cover and set aside in a moderately warm place, free from draft, until light - about two hours. Mold into loaves; place in well-greased bread pans, filling them half full. Cover and let rise one hour or until double in bulk. Bake forty to fifty minutes.

White Bread (For Use Over Night)

cake compressed yeast

1 quart water

1 level tablespoon sugar

1 tablespoon melted lard 3 quarts sifted flour 1 level tablespoon salt

Dissolve the yeast and sugar in the water, which should be lukewarm in winter and cool in summer; add two tablespoons of lard (or butter) and half the flour. Beat until smooth; then add balance of the flour, or enough to make moderately firm dough, and last, the salt. Knead until smooth and elastic. Place in well-greased bowl and cover; set aside to rise over night, or about nine hours. In the morning mold into loaves. Fill well-greased pans half full; cover and let rise until light, or until loaves have doubled in bulk, which will be in about one and one half hours. Bake forty to fifty minutes.

The half cake of yeast, which is left over, can be kept in good condition several days by rewrapping it in the tinfoil and keeping it in a cool, dry place.

White Bread

(Sponge Method)

cake compressed yeast

1 tablespoon sugar

1 pints lukewarm water

4 pints sifted flour

1 teaspoon salt

1 level tablespoon lard or butter

Dissolve the yeast and sugar in one pint of lukewarm water, and add to it one and one half pints of sifted flour, or sufficient to made an ordinary sponge. Beat well; cover and set aside to rise for about one and one half hours in a warm place. When well risen add to it the half pint of lukewarm water, lard or butter, the remainder of the flour, or enough to make a moderately firm dough, and last, the salt. Knead thoroughly; place in greased bowl; cover and let rise for from one and one hah to two hours. When light, mold into loaves and place in well-greased baking pans; cover and let rise again for about one hour. When light, bake forty to fifty minutes, reducing the heat after the first ten minutes.

This recipe makes two large loaves.

The whole process takes from five and one half to six hours, and the recipe, if followed closely, will produce excellent results.

1 cake compressed yeast

1 tablespoon sugar

1 quart milk, scalded and cooled

3 quarts sifted flour

1 tablespoon lard, melted

tablespoon salt

Dissolve the yeast and sugar in the lukewarm liquid; add one and one half quarts of sifted flour; beat until smooth. Cover and set to rise in warm place, free from draft for about one and one half hours. When light, add lard (or butter), rest of flour, and salt. Knead until smooth and elastic; place in well-greased bowl; cover; let rise again until double in bulk - about two hours. Mold into loaves; place in well-greased bread pans, filling them half full. Cover and let rise again until double in bulk - about one hour. Bake forty to fifty minutes.

This makes three one-and-one-half pound loaves.