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White Bread (Quick Method cakes)

Quick Method 2 cakes FLEISCHMANN'S YEAST 1 quart lukewarm water 2 tablespoonfuls sugar 2 tablespoonfuls lard or butter, melted 3 quarts sifted flour 1 tablespoonful salt Dissolve yeast and sugar in lukewarm water, add lard or butter, and half the flour. Beat until smooth, then add salt and balance of the flour, or enough to make dough that can be handled. Knead until smooth and elastic, or "throw and roll." Place in greased bowl, cover and set aside in a moderately warm place, 41/2 quarts sifted flour tablespoonfuls lard or butter, melted 2 1 tablespoonful salt Dissolve the yeast and sugar in one quart of lukewarm water, and add one and one-half quarts of sifted flour, or sufficient to make an ordinary sponge.

Beat well. Cover and set aside for about one and one-half hours in a warm place.

When well-risen add the pint of lukewarm water, lard or butter, the remainder of the flour, or enough to make a moderately firm dough, and the salt.

Knead thoroughly; place in greased bowl. Cover and let rise from one and one-half to two hours.

When light, mould 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 of oven after first ten minutes.

This recipe makes four large loaves.

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

If a richer loaf is desired, use milk in place of all or part of the water. 5 2 1 1 2 1