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White Bread

1 qt. lukewarm water or half water and half milk, scalded and cooled 2 comp. yeast cakes 2 T Snowdrift or lard, melted 3 qts. flour (Club House) 1 T salt Dissolve yeast and sugar in lukewarm water, add lard, and half of the flour. Beat until smooth, then add salt and balance of flour, or enough to make dough that can be handled. Knead well. Place in greased bowl, cover and let rise until light, in warm place, and free from draft. Mould into loaves. Place in well-greased bread pans, filling them half full. Cover and let rise until double in bulk. Bake forty-five to sixty minutes. Makes four loaves of bread.