White Bread

Quick Method

2 cakes yeast
1 quart lukewarm water
2 tablespoonfuls sugar
2 tablespoonfuls lard or butter, melted
3 quarts sifted flour
1 tablespoonful salt

The best Bread-makers use quick methods.  One cake of yeast will suffice, but two cakes produce quicker, stronger fermentation and better Bread.

Dissolve yeast and sugar in lukewarm water, add lard or butter and half the flour.  Beat until smooth, then add salt and balance of the flour, or enough to make dough that can be handled.  Knead until smooth and elastic, or "throw and roll" as shown here.  Place in greased bowl, cover and set aside in a moderately warm place, free from draught, until light — about one and one-half hours.

Mold into loaves.  Place in well-greased Bread pans, filling them half full.  Cover and let rise one hour, or until double in bulk.  Bake forty-five to sixty minutes.

If a richer loaf is desired, use milk in place of part or all of the water.

This recipe makes three large loaves.

Bread makes every day a feast day.