White Bread
At noon mash two medium-sized potatoes, and add one pint of the water in which they are cooked. Moisten a cake of Larkin Dry Yeast in one-half cup of lukewarm water. To the warm potato-water, add one quart of flour and beat thoroughly in the bread-mixer. When cool, but not cold, add the yeast and let rise until morning. Add three pints of warm water, three quarts of flour, two teaspoons of Larkin Table Salt. Again beat well, and let rise, keeping the dough at an even temperature of about 87° F.
At the expiration of an hour, knead and make into loaves. Let rise until dough rebounds instantly if pressed in with the finger. For pound loaves, bake forty-five minutes; if of more weight, bake proportionately longer. When taken from the oven, rub the tops with lard to soften the crust.