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Dry Yeast Bread

3 quarts Five Roses flour 1 tablespoon salt 4 cups lukewarm water 1 dry yeast cake.

Method:

Let the yeast cake dissolve in ¼ cup lukewarm water for about 10 minutes.

Put the salt into mixing pan, add enough water and enough flour to make a stiff batter (about the consistency of pancake mixture). Add yeast and beat 2 or 3 minutes. Set in warm place to rise over-night. In the morning, sponge should be twice its size. Add enough flour to make dough stiff enough not to stick to hands or board.

After flour is mixed in, turn out on board and knead 2 or 3 minutes. Let rise again and put in pans. Cover well and let rise to 2 times its size. Bake in moderate oven until it is nicely browned and feels light when taken out.