Flour,

One pint of wetting (half milk and water),

One compressed yeast cake, One teaspoonful of salt.

Dissolve the yeast in half a cupful of cold water; add the salt to the wetting, which should be luke warm, or at a temperature of about eighty degrees, then add the yeast; stir in flour enough to make a stiff batter; beat thoroughly; add enough more flour to make a soft dough; turn out on a well-floured bread board and knead until soft and velvety; when it will not stick to the hands or board there is sufficient flour; put into a buttered bowl; brush the top with melted butter or drippings; cover with a towel and let rise for three hours, or until it is double its bulk; the dough should be kept at a temperature of seventy-five degrees; when the dough is light, shape into loaves or rolls and put on the pans; butter the top and allow it to stand one hour, or until it is light; bake in a hot oven; the oven for baking bread should be hot enough to brown a small quantity of flour in two minutes; bake until nicely browned all over; it requires from forty-five minutes to one hour to bake a loaf of bread.