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The over-night straight dough method has one special advantage—the process is largely completed during the night and the baking may be done while the day is still young.
The ingredients specified will make six large loaves. If this amount of Bread is not needed, take just half the quantities called for. In that case the remining half cake of yeast can be kept in good condition several days by re-wrapping in tinfoil and keeping in a cool, dry place. Substitute milk for water if a richer Bread is desired.
1 cake' Fleischmann’s Yeast
2 quarts water
2 tablespoonfuls sugar
2 tablespoonfuls lard or butter, melted
6 quarts sifted flour
2 tablespoonfuls salt
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 a moderately 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.
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.
If a richer bread is desired use milk in place of water.
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