Recipe for Making Bread ingredients

• 3 qts. Gold Medal Flour
• 2 rounding teaspoons salt
• 2 tablespoons lard
• 1 qt. water
• 2 cakes compressed yeast
• 2 tablespoons sugar

To prepare this Recipe for Making Bread, first to 1 quart of lukewarm (not hot) wetting (composed of equal portions of water and sweet milk, or water alone) add 2 half-ounce cakes (1 oz.) of Compressed Yeast (or the usual quantity of liquid yeast), and stir until completely dissolved, then add 2 rounding teaspoonfuls of salt and 2 tablespoonfuls of sugar. When salt and sugar are thoroughly dissolved, stir in well sifted flour with a wooden spoon until a dough is formed sufficiently stiff to be turned from the mixing bowl to the molding board in a mass. The quantity of flour used to above wetting should be about 3 quarts; to this flour may be added with excellent results, about 2 tablespoonfuls of lard, if shortening is desired. Knead this dough, adding if necessary a little flour from time to time, until it becomes smooth and elastic and ceases to stick to the fingers or molding board. Then put in a well greased earthen bowl, brush lightly with melted butter or drippings, cover with a bread towel or blanket, and set to rise in a warm place for two hours, or until light. As soon as light, knead well and again place in earthen bowl, covering as before, and set for another rising of an hour, or until light. As soon as light, form gently into loaves or rolls, place in greased bread or roll pans, brush with melted butter or drippings, cover again with towel or blanket, and let stand for one and one-half hours, and then bake. Milk should not be used in any kind of bread without being scalded or brought to boiling point before using. Use Gold Medal flour. Don't be afraid to mix dough soft. Knead thoroughly.