Bakers’ Bread

• An Ounce of Compressed Yeast
• 1½ Ounces of Salt
• 2 Quarts

Allow one ounce of compressed yeast to one quart of luke warm water, and mix well in a wooden bread trough. Then add flour enough to make a nice smooth dough of medium degree, not too stiff, nor yet too soft. Work it well, and then let it stand for about five hours in a warm place, so as to rise well. When it drops, or begins to fall (you can tell this by watching the sides of the dough), add t