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Compressed Yeast Recipe (Over Night)

1 cake compressed yeast 2 quarts water 6 quarts sifted Five Roses flour 2 tablespoonfuls lard or butter, melted 2 tablespoonfuls sugar 2 tablespoonfuls salt.

Dissolve yeast and sugar in the water, which should be lukewarm in winter and cool in summer, add 2 tablespoonfuls lard or butter, and half the flour. Beat until smooth, then add balance of the flour, or enough to make moderately firm dough, and lastly, the salt. Knead until smooth and elastic. Place in well-greased bowl and cover. Set aside to rise over night, or about 9 hours. In the morning mould into loaves. Fill well-greased pans half full, cover and let rise until light, or until loaves have doubled in bulk, which will be in about 1 hours. Bake 40 to 50 minutes.

This will make 6 large loaves.

If this quantity of bread is not needed, the recipe can be divided very easily by taking just half of the ingredients called for above, as well as half the cake of yeast.

The half cake of yeast, which you have left over, can be kept in good condition several days by re-wrapping it in the tinfoil and keeping it in a cool, dry place.