Yeast Bread

Set the sponge overnight in a warm place, raise and knead it three times, the first kneading for 15–20 minutes.

Take three quarts of good flour, sift and warm it; make a cavity in the center and add a large teaspoonful of salt.

Take one pint of new milk or water boiling hot, pour it into the cavity and stir quickly.

Cool the mixture with cold milk or water.

Add one cup of yeast and mix well.

Cover the dough well and set it in a moderately warm place (if in cold weather).

When ready, slash the dough with a sharp knife to aid lightness and texture.

When the dough is well kneaded the first time, cover tightly, watch closely, and knead again as soon as it becomes light, using only enough flour to prevent sticking.

As soon as the dough is light the second time, divide it into loaves and reserve a portion for biscuits.

Put the loaves into tins, let them rise 15–20 minutes in a warm place.

Bake the loaves for half an hour in a moderately hot oven.

When done, set the loaves on the hearth, cover with a double thick cloth for five minutes, turn them out on the same cloth, and let stand until cool.

Place the cooled loaves in a stone jar, keep covered, and fold a cloth in the bottom of the jar to absorb dampness.

For biscuits, take the same dough, roll it out, spread a small quantity of fresh sweet lard, double the dough together, roll and spread again three times, cut into small biscuits, place on buttered tins, let stand half an hour, bake fifteen minutes until very light brown, cover with a cloth for a few minutes, and slip off on the same cloth until ready for use.