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Bread with Sponge SPONGE

1 pint water 1/2 cake compressed yeast, or 1 dry yeast cake, or 1 small cup home made yeast 1 qt. sifted Gold Medal Flour or sufficient to make a medium batter Set the sponge late in the evening by dissolving the yeast in the water, then add the flour and mix until the sponge is smooth. The sponge when mixed should have a temperature of 80 degree C to 82 degree.

In the morning add to the sponge the following ingredients: 1 pint water 2 teaspoons salt 2 tablespoons sugar 2 tablespoons lard 2 qts. Gold Medal Flour or sufficient to make a medium dough Break up the sponge until the ingredients are dissolved and the batter smooth. Add the flour and knead until smooth. The temperature should be 82 degree C to 84 degree. Allow the dough to rise until light then knead down gently and allow to rise until nearly light and make into loaves. Place in pans and allow to rise to the top of the pan, then bake in a medium warm oven.