When the temperature is too low for bread to rise well, set the bread pan on folded newspaper or something to prevent it getting chilled; an asbestos mat is good; cover the pan with towels and newspaper; a hot water bag filled with hot water and placed on top of these coverings, and the bag itself covered, is one of the best helps.

Always stir in all the flour possible at the first mixing.

Never fill the bread pans over half full.

Knead the dough into loaves, let rise, work over again, let rise in the pans and bake.

If you mix bread dough with water, your loaves will stand a hotter fire than when mixed with milk.

If flour is warmed before mixing bread in cold weather, it will aid in the rising.

Too much kneading is unnecessary.

One cupful of liquid yeast is equal to one dried yeast cake or about three-fourths of a compressed yeast cake.

A little sugar sprinkled on the bottom of the oven helps brown the top of your loaves.

For sandwich making, bake the bread in one pound baking powder cans, filling them half full of the dough.

Some good cooks add one teaspoonful of glycerine to every four cupfuls of flour in making bread. It makes the dough "richer."

Keeping Bread Fresh

As soon as bread is cold, put each loaf in a paper bag, putting the bags in an earthen jar with cover, or in a bread tin.

A dish containing a wet sponge set inside the bread tin is good. Of course, see that the sponge is kept sweet. And a cut apple inside the bread tin helps.

Bread wrapped in paraffin paper before being placed in the jar or box, keeps well.

Stale Bread

Dip stale loaves in water, quickly removing to a hot oven for about ten minutes.

When not needed as bread, put stale pieces through the chopper and save every crumb in a receptacle covered with a cloth, not with a tight cover, to prevent mold.

Cutting Bread

Tie a piece of coarse white thread or common twine around the hot bread where you wish to cut. It cuts perfectly smooth and straight.