WHITE BREAD—QUICK METHOD
Two cakes Fleischmann’s yeast, three and one-half quarts sifted flour (equal to three pounds unsifted flour), one quart lukewarm water, one teaspoonful salt, two tablespoonfuls sugar, one tablespoonful lard or butter. Dissolve the yeast in half of the water, and in the other half dissolve the salt and sugar. Mix thoroughly the water containing the yeast, salt, and sugar, then stir in gradually three quarts of the flour. Now work in the lard or butter, and make a moderately stiff dough. Knead well for ten or fifteen minutes; then set aside in a warm place, free from draught, to rise until light, which will be in from two to two and a half hours. Cover with cloth or paper to prevent crust forming on top. When light, make into loaves with the hand, place in well-greased pans and set to rise again for forty-five minutes. When light, bake in a hot oven for from three-quarters of an hour to an hour. The extra pint of flour will be needed to keep kneading-board well floured while kneading and forming into loaves. This makes three one-and-one-half pound loaves. The whole process takes about four hours. Half milk and half water may be used instead of all water, if a richer loaf is desired. Young housekeepers who have never done any baking have been eminently successful by following this recipe.
Mrs. Shipley