WATER BREAD
- 2 quarts sifted Gold Medal Flour,
- 1 teaspoonful salt,
- 1 tablespoonful sugar,
- ½ cup liquid yeast, or
- 1 cake compressed yeast dissolved in ½ cup water,
- 1 pint lukewarm water,
- 1 tablespoonful butter, or drippings, or lard.
Sift the flour and fill the measure lightly, not heaping, nor shaken down. Turn it into a large bowl holding about 4 quarts. Reserve 1 cup flour to add at the last if needed, and to use on the board. Mix the salt and sugar with the flour; rub in the shortening until fine, like meal. Mix the yeast with the water. If compressed yeast be used, dissolve ¼ of a cake in half a cup of water. This is in addition to the pint of water to be used in mixing. Pour the liquid mixture into the center of the flour, mixing it well with a broad knife or a strong spoon. Knead it half an hour, or till smooth and fine grained. Cover and let it rise until it doubles its bulk. Cut it down; let it rise again; divide into four parts, then shape into loaves putting 2 in each pan, or reserve some for biscuit. Cover and let it rise again to the top of the pan. Bake in a hot oven nearly an hour.
SIERRA BEER Closer to a Temperance Drink Than Any Other Beer. Phone 581