Ingredients. - Three and one-half pounds of flour. One ounce of German yeast. Half a salt-spoonful of salt.

Time required, quarter of an hour for making, two or three hours for rising, and one hour and a half for baking.

To make Bread:

1. Take three and a half pounds of seconds flour, put three pounds of it into a large pan, and make a hole in the centre of the flour.

N. B. - Half a pound is reserved, with which to work up the bread.

2. Put one ounce of German yeast into a basin.

3. Add about a gill of tepid water, and stir the yeast into a stiff paste.

4. Then fill the basin with lukewarm water, and stir the yeast smoothly, making in all about one pint and three gills.

5. Add to the flour half a teaspoonful of salt, and then by degrees pour in the yeast, mixing the flour lightly into a dough with your hands.

6. Add more lukewarm water, if the dough is too stiff.

N. B. - Be sure to mix up all the flour into dough.

7. Sprinkle about a tablespoonful of dry flour over the dough, and cover the pan with a cloth.

8. Place the pan near the fire for at least two hours, to let the dough rise.

9. When it has risen sufficiently, take up the pan and . work in more flour, if necessary, to make the dough stiff enough to turn out of the pan.

N. B. - Keep your hands well floured all through the process of bread-making.

10. Turn the dough out on a well-floured board, and knead it well, using up a good deal more flour.

11. Divide the dough into six equal pieces, knead each piece separately, and make it into a loaf.

N. B. - If the bread is to be baked in tins, form each loaf into a dumpling or ball (with a smooth surface, and no cracks in it), either long or round, according to the shape of the tin.

12. Put the bread into the tins, which should be well floured.

13. Cut a slit in the top of the dough, or prick it with a fork.

N. B. - If the bread is to be made into cottage loaves :

14. Divide each piece into two, one rather larger than the other.

15. Make each into a ball, put the smaller one on the top of the other, and press your forefinger into the middle of the top.

N. B. - Cottage loaves are baked on floured tins.

N. B. - If there are no tins, the oven-shelf should be washed and floured, and then a tin is not necessary.

16. Let the loaves rise half an hour in a warm place, before putting them into the oven.

17. Then put them into the oven (the heat should rise to 280°, and after a quarter of an hour be reduced to 220°) for about one hour and a half.

N. B. - To test if the bread is sufficiently baked, run a clean knife into the loaves; and if it comes out perfectly bright, the bread is done.

18. When you take the bread out of the oven, stand each loaf up on its side to cool.