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Milk Bread

1 cake compressed yeast 1 tablespoon sugar 1 quart milk, scalded and cooled 3 quarts sifted flour 1 tablespoon lard, melted 1/2 tablespoon salt Dissolve the yeast and sugar in the lukewarm liquid; add one and one half quarts of sifted flour; beat until smooth. Cover and set to rise in warm place, free from draft for about one and one half hours. When light, add lard (or butter), rest of flour, and salt. Knead until smooth and elastic; place in well-greased bowl; cover; let rise again until double in bulk-about two hours. Mold into loaves; place in well-greased bread pans, filling them half full. Cover and let rise again until double in bulk-about one hour. Bake forty to fifty minutes.

This makes three one-and-one-half pound loaves.