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White Bread (Sponge Method cake)

Sponge Method 1 cake FLEISCHMANN'S YEAST 1/2 quarts lukewarm water tablespoonfuls sugar 2 and one-half hours.

Mould into loaves. Place in well- Scald one and one-half pints milk; dis-greased bread pans, filling them half solve 1 cake compressed yeast in twothirds cupful lukewarm water; add two tablespoonfuls sugar; sift two sifters of flour in mixing bowl. When milk is lukewarm, add one large tablespoonful salt; add dissolved yeast to milk; make well in center of flour, and add milk.

Stir with mixing spoon until flour is all taken up, then turn out on board and knead well for twenty minutes. Return to bowl and let raise in warm place, well covered. This will take from two to three hours. When sufficiently risen, punch down and let stand for three-quarters of an hour longer (doubled in bulk). Mold into loaves or rolls, handling the dough very gently. Put in well-greased pans, let raise and bake. Rolls should raise at least one-half hour and loaves one hour. Bake rolls twenty-five minutes and loaves one hour in wood or coal range, or forty-five minutes in gas range.

If desired to make this bread over night, use only one tablespoonful sugar and one and one-half tablespoonfuls of salt.

Bread made by this method can be set at seven o'clock in the morning and should be out of the oven by noon.

If desired to make bread at night, use method as above at night just before retiring, and in the morning dough will be ready to put into pans; let raise and bake. If dough is made into loaves at seven in the morning, it should be baked by nine o'clock.