BAKING OF BREAD AND ROLLS

The pans should be well oiled and the loaves should never more than half fill them.

Bread should be put into a hot oven and loaves should rise during the first fifteen minutes. It should continue browning for the next twenty minutes then reduce the heat somewhat. Small loaves require 45 minutes, large ones 1 hour.

Biscuits and rolls require a hotter oven than bread. They should rise for the first five minutes and then should begin to brown. After 15 minutes reduce the heat and at 30 minutes the biscuits should be golden brown and thoroughly baked inside. Remove bread from the pans as soon as it comes from the oven. Keep covered with a clean cloth until cool then place in a stone jar or tin box.

1 tablespoon lard
1 tablespoon butter
1� teaspoons salt
1 tablespoon sugar
1 cup scalded milk
1 cup boiling water
1 yeast cake in � cup lukewarm water
6 cups sifted flour

Method�Put lard, butter, salt and sugar into large bowl. Pour over them the scalded milk and boiling water. When this is lukewarm add the yeast cake dissolved in luke-warm water. Sift in flour gradually, beating with a spoon. Toss on a floured board and knead until smooth. Allow it to rise over night in a moderately warm place or until it doubles its original size. Cut down or knead and allow it to rise until light, then form into loaves or biscuits. Allow these to rise until light, then bake. The amount of yeast used will depend on the length of time the bread is allowed to rise.

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