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The sponge dough method given herewith requires from five and half to six hours. If followed closely, it will give excellent Bread having a delightful keep-fresh quality. Where a richer loaf is desired, milk may be substituted in whole or part for the water.
1 cake Fleischmann’s Yeast
1/2 quarts lukewarm water
2 tablespoonfuls sugar
4-1/2 quarts sifted flour
2 tablespoonfuls lard or butter, melted
1 tablespoonful salt
Dissolve the yeast and sugar in one quart of the lukewarm water, and add one and one-half quarts of sifted flour, or sufficient to make an ordinary sponge. Beat well. Cover and set aside to rise for about one and one-half hours in a warm place.
When well-risen add the pint of lukewarm water, lard or butter, the remainder of the flour, or enough to make a moderately firm dough, and the salt. Knead thoroughly; place in greased bowl. Cover and let rise from one and one-half to two hours.
When light, mould into loaves and place in well-greased baking pans, cover and let rise again for about one hour. When light, bake forty to fifty minutes, reducing the heat of oven after first ten minutes.
This recipe makes four large loaves.
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