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White Bread (Sponge Method cake compressed)

(Sponge Method) 1/2 cake compressed yeast 1 tablespoon sugar 11/2 pints lukewarm water 41/2 pints sifted flour 1 teaspoon salt 1 level tablespoon lard or butter Dissolve the yeast and sugar in one pint of lukewarm water, and add to it one and one half pints of sifted flour, or sufficient to made an ordinary sponge. Beat well; cover and set aside to rise for about one and one half hours in a warm place. When well risen add to it the half pint of lukewarm water, lard or butter, the remainder of the flour, or enough to make a moderately firm dough, and last, the salt. Knead thoroughly; place in greased bowl; cover and let rise for from one and one half to two hours. When light, mold into loaves and place in well-greased baking pans; cover and let rise again for about one hour. When light, bake forty to fifty minutes, reducing the heat after the first ten minutes. This recipe makes two large loaves.

The whole process takes from five and one half to six hours, and the recipe, if followed closely, will produce excellent results.