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Bread

M. E. B. Lynde.

The sponge is made over night in the centre of a pan of flour, with milk and warm water and a cup of homemade hop and potato yeast to about four loaves. The yeast is put in when about half the flour and water are mixed, and then the remainder of the water is added and the sponge beaten with a wooden spoon for fifteen minutes and left to rise over night in a moderately warm place. In the morning, the bread-dough mixed and kneaded for half an hour, adding flour to make a stiff dough, and left to rise in a mass. It is then made into small loaves, being kneaded with as little flour as possible, and put in pans to rise the second time, all the while kept moderately warm and when light bake in a moderately hot oven. The important part of said recipe is the beating of the sponge fifteen minutes, as given.