Mix the ingredients thoroughly, then put the sponge in a mug with a close-fitting top, and let it stand several hours to rise.
Sift into the tray three pints of the best family flour, to which add a teaspoonful of salt. Then pour in the sponge and add enough cold water to the flour to work it up into a rather stiff dough. Knead it till the dough is smooth, then let it stand all night to rise. Work it over in the morning, using just enough flour to keep it from sticking to the hands. Allow it one hour to rise before baking and one hour to bake in a moderate oven. Then it will be thoroughly done and well dried.
Use a little lard on the hands when making out the loaf, as it keeps the crust from being too hard.—Mrs. S.
Another Recipe for Loaf Bread.
Good flour is the first requisite, and next, good yeast and sufficient kneading.
For a loaf of ordinary size, use
2 lbs. of flour.
Lard the size of a hen's egg.
A saltspoonful of salt.
2 gills of yeast.