My Best Twenty Breads And Biscuits

To make good breads one should be able to select good yeast and flour. The compressed yeast cakes, sold in almost every grocery store, are, as a rule, good, clean and reliable. These, with a small bread machine, will enable the housewife to make good bread quickly and easily; in fact, I allow only four hours from sponge to oven.

Twentieth Century Bread

To make four box loaves of bread, scald one pint of milk; add one pint of water, and when the mixture is lukewarm add one small compressed yeast cake dissolved in half a cupful of warm water, a level teaspoonful of salt, and sufficient whole wheat flour to make a batter; beat continuously for five minutes; cover and stand in a warm place, 75° Fahrenheit, for two hours and a half. Then add flour slowly, stirring all the while, until the dough is sufficiently hard to turn on a baking-board. Knead until it loses its stickiness; divide it in loaves; put each loaf in a greased square pan; cover and stand in the same warm place for one hour, or until it has doubled its bulk. Brush the top with water, and bake in a moderately quick oven for three-quarters of an hour.