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Bread, Household

To ten pounds of flour in a kneading-trough put a small handful of salt. Stir into this about two quarts of water, more or less, as some kinds of flour absorb more water than others. For very white bread, made with superfine flour, the dough should be softer than for seconds or brown bread. In summer the water may be lakewarm; in winter, considerably warmer, but never hot enough to kill the yeast. After the water is mixed with the flour, add a cupful of good yeast, then knead the bread, and leave it to rise in a warm place, covered with a cloth. If all goes well, it will rise sufficiently in the course of an hour or an hour and a half. Then divide it into rolls, loaves, or tin-bread, as wanted, and bake. For a three-pound loaf take three pounds and a half of dough; for a four-pound loaf, four pounds eleven ounces; for a six-pound loaf, six pounds and three-quarters; while for an eight-pound loaf, nine pounds should be allowed.