Home › Bread, Biscuits, Muffins and Waffles › White Bread (Over-night Method cake)

White Bread (Over-night Method cake)

Over-night Method 1 cake FLEISCHMANN'S YEAST 2 quarts water 2 tablespoonfuls sugar 2 tablespoonfuls lard or butter, melted 6 quarts sifted flour 2 tablespoonfuls salt Dissolve yeast and sugar in the water, which should be lukewarm in winter and cool in summer, add lard or butter, and half the flour. Beat until smooth, then add balance of the flour, or enough to make moderately firm dough, and the salt. Knead until smooth and elastic.

Place in well-greased bowl and cover.

Set aside to rise over night, or about nine hours.

In the morning mould into loaves. Fill well-greased pans half full, cover and let rise until light, or until loaves have doubled in bulk, which will be in about one and one-half hours. Bake forty to fifty minutes.

This will make six large loaves. If this quantity of bread is not needed, the recipe can be divided very easily, by taking just half of the ingredients called for above, as well as half the cake of yeast. The half cake of yeast, which you have left over, can be kept in good condition several days by rewrapping it in tinfoil and keeping it in a cool, dry place.

If a richer bread is desired use milk in place of water.