Household Bread


Mix into two pounds of flour in a basin a teaspoonful of salt; take rather better than a pint of tepid milk and water, or water alone just tepid, then take one and a half ounces of German yeast, mix it with the milk and water, and then pour it into the centre of the basin containing the flour. Knead it up all together into a stiff dough, and form it into a ball shape, cover the basin that contains the dough over with a cloth, and let it stand in a warm place to rise for one and a half hours, then knead up lightly and make into cottage loaf form, or in tin shape, and bake in a moderate oven for about three quarters of an hour. The same mixture can be used for breakfast or dinner rolls.