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Olympic Bread

A short method of making three loaves, or two loaves and twelve biscuits: 11/4 pints tepid water 21/2 tablespoons sugar (level) 1 2 1 tablespoon salt (level) cakes compressed yeast tablespoon shortening Olympic flour, well sifted before measuring, enough to make a smooth dough, about 11/2 quarts.

Dissolve yeast in part of water, salt and sugar in remainder. Combine, and add Olympic flour to make a smooth batter. Beat till free from lumps, then add rest of flour, sufficient to make a smooth dough. Add melted lard or oil. Knead well, put in greased bowl to rise till double the bulk. Knead down, and let rise again till double the bulk. Mold into loaves, let rise till light, bake in moderate oven.