Use a good grade of blended flour.
Use the ball of the hand, near the wrist, to knead and work the dough. Kneading is most important and should be thoroughly done. Do not be afraid of hurting the dough; you can handle it as roughly as you like. Heavy, active kneading distributes the yeast organisms and develops the elasticity of the gluten and gives body and strength to the dough.
Now, a word about the baking. Bread is baked to kill the fermentation and to hold the glutinous walls of the dough in place and to cook the starch and thus make it palatable and easy to digest.
An oven 350 degrees Fahrenheit is necessary. Do not have it any hotter than this. Too much heat browns the loaf before it has time to bake in the centre.
SALT
Salt controls the action of the yeast. It also retards or delays the proper fermentation if too large an amount of it is used. Then again, if not enough salt is added to the mix, the yeast becomes too active and thus produces an overlight loaf of bread. One ounce of salt to each quart of liquid in summer, and three-fourths of an ounce in winter will give the best results to the home baker.
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.