BAKING THE BREAD

Now turn on a moulding board and cut into five parts or loaves. Allow
about nineteen ounces to each loaf. Take the dough up between the
hands and work into a round ball. Place on the moulding board and
cover for ten minutes. Now with the palm of the hand flatten out the
dough and then fold halfway over, pounding well with the hand. Now,
take the dough between the hands and stretch out, knocking it against
the moulding board, fold in the ends and shape into loaves. Place
in well-greased pans and brush the top of each loaf with shortening.
Cover and let raise for 45 minutes. Bake in a hot oven for 45 minutes
and brush with shortening when removing from the oven. Let cool and
then the bread is ready to use.


SPONGE METHOD

Generally speaking, the sponge method produces a lighter and whiter
loaf than the bread made by the straight dough method. Bread made by
the straight dough method has the advantage over bread made by the
sponge method in flavor, texture and keeping qualities.


SPONGE METHOD

One quart of water or half water and half milk, 80 degrees
Fahrenheit.
Two yeast cakes,