The dough should rise during the first fifteen minutes, then begin to
brown; keep the heat steady for the next fifteen or twenty minutes,
then decrease it. If the oven is too hot a hard crust will form and
prevent the dough from rising, which will not only cause the bread to
be heavy, but will prevent the gas from escaping. If, on the other
hand, the oven is not hot enough, the bread will go on rising until
it becomes sour. A loaf, the size already mentioned, should take from
fifty-five to sixty minutes to bake, and should give a hollow sound,
if tapped, when removed from the oven. Better take too long than not
long enough, as doughy bread is most objectionable and unwholesome. If
the crust is beginning to burn, cover the loaf with brown paper, and
reduce the heat, but have a brown crust, not a whity-brown, which is
usually hard and without flavor. Upon removing the loaves from the
pans, place them on a rack, where the air may circulate freely. Never
leave warm bread on a pine table, or where it will absorb odors.


BREAD MADE WITH WATER.

2 quarts flour.
1 tbsp. sugar.
1 pint lukewarm water.
1 tsp. salt.
1 tbsp. butter, dripping or lard.
1/2 cake compressed yeast, dissolved in 1/2 cup water.

(This recipe is for Manitoba flour. A little more fine flour would be
necessary.)

Sift the flour. Put the salt, sugar and butter into a large bowl, pour