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WHITE BREAD

OVER NIGHT METHOD

1 cake FLEISCHMANN’S 2 tablespoonfuls lard or
YEAST butter, melted

2 quarts water 6 quarts sifted flour

2 tablespoonfuls sugar 2 tablespoonfuls salt

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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 mod-

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| erately 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.

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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.

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

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