Yeast breads take their names from the flour or the liquid used, as white bread, whole wheat bread, or graham, and, according to. the liquid as, milk bread, water bread, milk and water bread, or potato bread. A combination of any two, or all of the liquids may be used. Potato water, made by mashing three or four potatoes to about 1 quart of the water in which they are cooked, is preferred by many, as it seems to produce a moister bread and quicker action from the yeast.

The proportion of shortening and sugar used in the bread' depends upon the tastes of the breadmaker or family. Too much shortening will slightly retard the action of the yeast, as will also too much salt or sugar. The following propor-. tions give excellent results - 2 or 3 loaves:

Milk and Water Bread

1 c milk i c water or potato water

2 t shortening

2 t SALT.

I T Sugar

1/2 TO I YEAST CAKE SOFTENED IN 1/4 C TEPID WATER FLOUR

There are two processes for making bread, the long and, the short, either of which can be used according to time and convenience. In both, the method of procedure is the same up to a certain point.

The liquid used should be brought to the boiling point.. To this add the sugar, salt and. shortening. When cooled to 100° (lukewarm), add the yeast which has been soaking in tepid water. Then add enough flour to make a batter that will drop from the spoon (about 6 c to the above propor-tions), and beat very well. From this point either the long or short process can be employed according to the convenience and desire of the breadmaker.

Long Process

Set the above batter or "sponge" in a warm place, the best temperature being from 70° to 90°F, and let rise to double its bulk, which will take from 1 to 2 h at 8o° or over night at 65°. Then sift in sufficient flour to make a dough which can be handled; turn out onto a floured board, knead well, adding flour when necessary, to prevent sticking, until the dough is smooth, elastic, and can be kneaded for several minutes without the addition of flour. The dough should not stick to the board, it may cleave, but not stick. Put into a well greased bowl, either turning it over in the bowl, or rubbing it on the top with a little fat to prevent the formation of a dry crust. Cover, set in a warm place and let rise to double its bulk. Turn out on a board, using no flour, or as little as possible; knead well, mold into loaves which will not quite half fill the pans, and put into greased pans, greasing the top as before. Let rise to double its bulk and bake.

Short Process

Instead of setting this batter Or sponge to rise, flour is added to make a stiff dough. This is turned out onto the board, kneaded and set to rise. When double its bulk, it is kneaded down, put into the pans, allowed to rise and then baked as in the long process.

The texture and flavor of the bread may be improved by kneading down more than once before baking, but very excellent bread can be made with two kneadings if time and inclination do not permit of more.