Take six pounds flour and put it on the board. Make a hole in the middle, in which put two teacups of yeast, or one cake compressed yeast. Make the dough with warm water, not very stiff. Work it up well, adding two ounces of salt dissolved in a little warm water. Cover and set it in a warm place to rise. The quality of the bread depends on this part of the operation. Having left the dough one or two hours (according to the season) knead it again, and leave it as before for two hours. In the meanwhile heat the oven, divide the dough into eight loaves, bake in Vienna bread pans, and put them in the oven as quickly as possible.