Leavened Bread

Ingredients

• 2 pounds of dough (saved from last baking)
• 1 peck of flour
• warm water
• 1 pound of salt (per bushel of flour)

Directions

1. Cover the saved dough with flour and store it in a flour barrel.

2. The night before baking, mix the saved dough with a peck of flour and warm water.

3. Let the mixture sit in a warm place, covered with a linen cloth and a blanket.

4. In the morning, mix the fermented dough with 2 to 3 bushels of flour and a pound of salt for each bushel.

5. Knead the dough well and shape it into loaves and bricks.

6. Let the loaves rise before baking.