Scald one pint of milk, add one pint of water, and when lukewarm add a half teaspoonful of salt, a table-spoonful of sugar, one cupful of homemade yeast and sufficient flour to make a batter that will drop rather than pour from a spoon. Beat thoroughly for ten minutes, by time; add another.cupful of flour, mix thoroughly, cover and stand in a warm place over night. Next morning add sufficient flour to make a dough; knead this until it is soft and elastic, put it back in the bowl, cover, and when it has doubled its bulk in two and a half or three hours, mold it into loaves, put each loaf in a greased square pan, cover, and when it has doubled its bulk and is very light, bake in a moderately quick oven three-quarters of an hour.