Scald a pint of milk. Add to it a pint of water, a half teaspoonful of salt, and, when lukewarm, one cake of compressed yeast moistened in two tablespoonfuls of warm water. Add sufficient flour to make a batter and beat thoroughly; then continue adding flour until you have a stiff dough. Turn this dough out on a board and knead continuously until it loses its stickiness and becomes soft and elastic. Brush a bowl with melted butter, put in the dough and brush the top of the dough with melted butter. Cover and stand in about 750 Fahr. for three hours. Then divide it into three or four loaves. Put each loaf into a greased box-pan, brush the top with melted butter, cover and stand about one hour in the same warm place until it has doubled its bulk. Put the loaves into a quick oven until brown; then reduce the heat and bake three-quarters of an hour. Turn out on a board or tilt them against the pans so that the air may circulate around them. Do not add sugar nor shortening to bread. It spoils its digestibility and prevents it from keeping. Dry bread that crumbles the second day after baking contains too much flour; probably added while kneading.

With Dry Yeast

Manipulate precisely the same as for whole wheat bread with dry yeast.