Dried Yeast or Yeast Cakes

Ingredients

• 1 quart water
• 1 teaspoon flour
• 1 teaspoon salt
• warm milk or milk and water
• flour (as needed)

Directions

The book says “a steady oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

1. Scald a quart tin cup or pitcher with boiling water.

2. Fill the cup one-third full with warm water and add 1 teaspoon of flour.

3. Stir until the mixture reaches a scalding temperature.

4. Pour in warm milk or a mixture of milk and water, ensuring it's not too hot.

5. Cover the mixture and let it sit for an hour until it becomes light.

6. Knead the dough into loaves and place in well-greased pans.

7. Cover the pans and let the dough rise until light.

8. Bake in a steady oven at 350°F (175°C) until done.

9. Let the steam escape, then wrap the bread in damp towels and store in closed earthen jars.