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(Prepared with dry yeast)


  • 1 dry yeast cake
  • 1 cup warm water
  • 1 cup flour
  • 1 quart water or milk (scalded)
  • flour enough to make a soft dough
  • 2 teaspoons salt
  • 2 tablespoons sugar
  • 2 tablespoons lard or butter


At noon put a dry yeast cake to soak in a cup of warm water. When it is soft, add a cup of flour, cover, and put in a warm place to grow light. This will require several hours.

In the evening, when ready to begin the dough, mix the salt, sugar, fat, and hot liquid in a large bowl; when lukewarm, add the cup of light yeast and enough flour to knead (about three quarts). Mix thoroughly and knead it into a smooth dough, and continue this process until it is soft and elastic. Return the dough to the bowl, moisten, cover, and set in a moderately warm place for the night. Be sure that the place is free from draughts. In the morning knead slightly; divide into loaves or shape in rolls; put into pans for baking; cover, and let it rise until double in bulk. Bake large loaves from 50 to 60 minutes. Rolls will bake in from 25 to 35 minutes, for they require a hotter oven. It is of the utmost importance that all yeast breads be thoroughly cooked. (Makes 4 loaves.)

(Time required for making bread with dry yeast, from 16 to 20 hours.)


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Household Science in Rural Schools (1918).

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