To make good breads one should be able to select good yeast and flour. The compressed yeast cakes, sold in almost every grocery store, are, as a rule, good, clean and reliable. These, with a small bread machine, will enable the housewife to make good bread quickly and easily; in fact, I allow only four hours from sponge to oven.

Twentieth Century Bread

To make four box loaves of bread, scald one pint of milk; add one pint of water, and when the mixture is lukewarm add one small compressed yeast cake dissolved in half a cupful of warm water, a level teaspoonful of salt, and sufficient whole wheat flour to make a batter; beat continuously for five minutes; cover and stand in a warm place, 75° Fahrenheit, for two hours and a half. Then add flour slowly, stirring all the while, until the dough is sufficiently hard to turn on a baking-board. Knead until it loses its stickiness; divide it in loaves; put each loaf in a greased square pan; cover and stand in the same warm place for one hour, or until it has doubled its bulk. Brush the top with water, and bake in a moderately quick oven for three-quarters of an hour.