Bread by Six o'Clock

Every recipe in this 1920 book is a schedule, and white bread comes three ways: quick, sponge, or over-night. Choose the method and the moment you want to pull the loaves, and the planner works the book's own risings backwards to tell you when to start.

Times are the book's own — “about one and one-half hours” means your kitchen's warmth gets a vote.