Compressed Yeast Bread

Ingredients

• 1 pint lukewarm water
• flour (enough to make a thick batter)
• 1 teaspoon coarse sea salt
• butter (for greasing baking tins)
• warm water (as needed for dough)

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

1. Dissolve the yeast in lukewarm water.

2. Stir in enough flour to make a thick batter.

3. Cover the bowl with a thick cloth and let it rise in a warm place for 30 minutes until foamy.

4. Dissolve the salt in a little warm water and stir it into the sponge.

5. Add the rest of the flour and enough warm water to make a stiff dough.

6. Knead the dough for 5 to 10 minutes.

7. Divide the dough into loaves, knead each loaf again, and place them in buttered baking tins.

8. Cover with a thick cloth and let them rise until doubled in size.

9. Bake in a preheated oven at 350°F (175°C) until golden brown.