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Vienna Bread

For six small loaves take three pints tepid water or sweet milk, three and one half quarts flour, one pint baker's yeast. Mix throughly, and set in a warm place. When light, which will be in about three hours, take one and one half ounces salt, dissolved in one pint water, two ounces butter, throughly mix it into the sponge, using flour enough to make the dough stiff to mould. Let it stand until risen. Mould into loaves, and bake in a mod erately warm oven.