White Bread

Step 1. knead thoroughly until it is soft and elastic and perfectly free

Step 2. from stickiness. Do not add too much flour at a time; it is the kneading that removes the stickiness, not the flour. The bread is

Step 3. dry and tasteless where too much flour is added. The grain will

Step 4. be finer and the dough whiter and more elastic, if you devote the

Step 5. last 5 minutes to pounding with a good strong potato masher, or

Step 6. you may take the dough in your hand and drop it on the board.

Step 7. Put this back into the bowl or pan, cover and stand in a warm place (75°) for 3 hours. Now turn it out on the board, and

Step 8. carefully cut into 4 loaves. Mold each, put into greased pans,

Step 9. either the long French or the square pans, cover and stand aside

Step 10. 1 hour; if in the square pans bake in a moderately quick oven

Step 11. (indicator at 8) for about f hour; if in the long French pans, in

Step 12. a quick oven (indicator at 9, temperature 400°) for 30 minutes.

Step 13. Where home made yeast is used, sponge must be made at night

Step 14. using 1/2 cupful of yeast. The dough must be kneaded early in the morning. Copyright, Mrs. S. T. Rorer. Home Made Yeast

Step 15. Pare and grate 4 good-sized potatoes into 1 quart of boiling

Step 16. water, and boil 5 minutes, stirring constantly. When cool, add

Step 17. i cup of sugar, 2 tablespoonfuls of salt, and 1 compressed yeast

Step 18. cake in 1/2 cup of cool water, or 1/2 cup of yeast that you have saved

Step 19. from the previous brewing. Turn the mixture in a stone or glass

Step 20. jar, cover and stand in a warm place (68°) for at least 3 hours, stirring down the mixture each time it comes to the top of the vessel.