Cottage Bread

Ingredients

• ¼ pound German yeast
• 1 quart warm water
• about 2 cups all-purpose flour (for initial mixture)
• 1 peck (about 8 cups) all-purpose flour (for dough)
• 2 quarts lukewarm water
• ½ pound coarse sea salt (formerly 'bay salt')

Directions

1. Dissolve the yeast in warm water until mixed well.

2. Sprinkle in about ½ cup of flour and mix until you have a thin batter.

3. In a clean pan, place 8 cups of flour and make a hollow in the center.

4. Pour the yeast mixture into the hollow and sprinkle a handful of flour on top.

5. Cover with a thick cloth and let it rise in a warm place for about 30 minutes.

6. Once risen and cracking, add 2 quarts of lukewarm water mixed with dissolved salt.

7. Mix in the remaining flour and the ferment until you have a soft, smooth dough.

8. Transfer the dough to a floured surface and knead it until compact.

9. Divide the dough into pieces for loaves, rolling each piece several times.