If brewer's yeast is used, a table-spoonful is enough for every quart of wetting, and it should not stand over night, as it rises very quickly.
Water Bread.
Take a quart of warm water, a teaspoonful of salt, and a small gill of yeast. Add flour enough to make a sponge, as before directed. In the morning add half a teaspoonful of saleratus. The design of this is to make it tender. It should be kneaded longer than bread made with milk—an hour at least. None but the best of flour will make good bread with water alone.
Rice Bread.
Allow half a pint of ground rice to a quart of milk, or milk and water; put the milk and water over the fire to boil, reserving enough to wet the rice. Stir out the lumps, add a large teaspoonful of salt, and when the milk and water boil, stir in the rice, exactly as when you make gruel. Boil it up two or three minutes, stirring it repeatedly; then pour it out into your bread-pan, and immediately stir in as much flour as you can with a spoon. After it is cool enough (and of this be very sure, as scalding the yeast will make heavy, sour bread, full of great holes), add a gill of yeast, and let it stand until morning. Then knead in more flour until the dough ceases to stick to the hands. It is necessary to make this kind of bread a little stiffer than that in which no rice is used, else there will be a heavy streak through the loaf. It is elegant bread, keeps moist several days, and is particularly good toasted.
Bread made with Milk.
To make the sponge, simply warm the milk if the weather is cold; if warm weather, boil it; when cool enough, stir in the gill of yeast, and a little salt; make it with the same care as that which is made with Indian meal gruel.
All these various sponges are very nice baked on a griddle like buckwheat-cakes, or poured into a buttered, shallow pan and baked in the cooking-stove; and better still, baked in muffin rings.
Third Bread.