- 1 c liquid (water, milk, or other liquid)
- 3 c. flour
- 1/3 to 1/2 cake compressed yeast softened in
- 1/4 c. lukewarm liquid
- 1 t. salt
- 1 tb. sugar
- 1 tb. fat
Heat the liquid to boiling point. Pour it over the fat, salt and sugar. When this mixture is lukewarm add to it the yeast softened in the water, and one half the flour. Beat thoroughly. Then cut in the rest of the flour with a case knife. “When the dough becomes too stiff to stir, work in the remainder of the flour by kneading with the hands. It may take a little more flour or a little less depending upon the kind of flour used. The dough should be of such a consistency that it will not stick to the hands or to the bowl. Knead
10 or 15 minutes until the dough is smooth and elastic. Place in a bowl, cover, and keep it in a warm temperature (75° to 85° F.). When risen twice its bulk, cut down and knead again. Then shape into loaves, place in greased pans and set in a warm place. When light and doubled in bulk it is ready to bake. To prevents crust from forming over the top of the loaf while rising, rub the surface with a little melted fat. Watch the rising and put into the oven at the proper time. If risen too long, it will make a loaf full of holes ; if not risen enough, it will make a heavy bread.
Bake 45 minutes to 1 hour in a moderately hot oven (375°-400° F.). If oven is too hot, the crust will brown before the heat has reached the center of the loaf and will prevent further rising. The loaf should raise well during the first 15 minutes of baking; then it should begin to brown, and continue browning for the next 15 or 20 minutes. The last 15 to 30 minutes, it should finish baking and the heat may be reduced. When done, the bread will not cling to the sides of the pan. If a tender crust is desired, brush the bread over with a little melted fat as soon as it is taken from the oven.