on the warm water, stir until they are dissolved. Add the flour
gradually until it forms a thin batter, then add the yeast; beat
vigorously for at least five minutes. Add more flour until the dough
is stiff enough to knead. Turn out on the board and knead for half
hour. Cover and let rise until double its bulk. Form into separate
loaves, put into the pans, cover, and let rise again till double its
bulk. Bake in a hot oven about an hour. (Milk or half milk may be
substituted in this recipe.)


BREAD (WITH A SPONGE).

1 tbsp. butter.
1 tbsp. sugar.
1/2 cup yeast or 1/2 yeast cake.
1 tsp. salt.
1 pt. water.
About 2 qts. flour.

Put the butter, sugar and salt in the mixing bowl, add 1/4 cup boiling
water to dissolve them; then add enough lukewarm water to make a pint,
3 cups of flour, then the yeast (if the cake is used dissolve in 1/4
cup tepid water). Give it a vigorous beating, cover, and let it rise
over night. In the morning add flour to make it stiff enough to knead.
Knead for 1/2 hour. Cover closely, let it rise till it doubles its
bulk; shape into loaves; let it rise again in the pans; bake as
directed in previous recipe.


WHOLE WHEAT OR GRAHAM BREAD.