What. The materials have already been given.

How much. I part of liquid to 3 of flour, or 1 cup of liquid to 3 of flour, for a loaf. The quantity of liquid varies because flour differs. You have to learn by practice. Make the liquid half water and half milk. The milk should be scalded. Why? 1 teaspoonful of salt to a loaf.

The quantity of yeast varies. The more yeast, the shorter time for rising. 1/8 yeast cake is enough to a loaf, if the bread is mixed overnight; 1/4 cake, if mixed in the morning. 1 or 2 teaspoonfuls of sugar to a loaf, - if sugar is used. 1 or 2 teaspoonfuls of shortening, or fat, to a loaf.

Utensils. Make your own list of utensils.

How to make. The thing to be most careful about in mixing the bread, is the warmth of all the materials. The yeast does its best work for us at about 70°-80° F. (Can you read a thermometer?) This is the temperature of a warm summer day. In cold weather, all the materials, even the flour, should stand in a warm place before the mixing.

a. Stir together the yeast, liquid, and sugar when used. Dissolve the yeast in a little water, first.

b. Add 1/2 the flour, and beat very hard. Cover and set in a warm place.

c. When the soft dough is full of holes, like a sponge, add the salt, shortening, and the rest of the flour.

d. Then turn the dough upon a floured board, and knead until it is smooth and springy; or mix it in a bread machine (Fig. 28). Kneading means folding over, pressing down, and turning the dough with a rocking motion. Somebody should show you how.

e. There is a choice of what to do next. (1) If you wish a very fine-grained bread, put the dough into a greased bowl, wet the top with milk, cover, set away until it rises to twice its first size, knead again, and put into pans to rise again; or

(2) This is quite fine enough for everyday eating, and saves strength and time. After one kneading only, shape the bread into loaves, just large enough to half fill each pan, brush over with milk, and then go on as with (1); only when light, the loaves are in the pans ready for baking. If the bubbles in the loaves are large, prick them gently. Why?