Bread Recipe 2 ingredients

To prepare this Bread Recipe 2, first 1 cake of compressed yeast to every pint of wetting. Wetting--half new milk and half water, 75 degree to 80 degree when mixed. Pour enough cold water over the yeast to dissolve it. Mix stiff with flour, the wetting of milk and water, and the dissolved yeast. Add, during the kneading, a level teaspoonful of salt. Knead till perfectly smooth--it will take at least half an hour. Put in a greased bread-pan, rub the top over with melted butter, and keep at a temperature of 75 degree for three hours, or set overnight, covering pan with towel; then cover with lid. In the morning make into loaves and rub over with melted butter, and put into greased baking-tins. Let the loaves rise for one hour and then bake one hour. Fine rolls may be made by adding a little butter and a very little sugar to some of this dough; an hour and a half before the rolls are wanted the dough should be rolled out about a quarter of an inch thick, cut out with a cake-cutter, rubbed over with melted butter, and folded over. They should be allowed one hour for rising and should be baked in a quick oven for twenty minutes.