The preferable method of combining the materials needed for the batter is by first mingling the yeast with the water or milk.  If condensed or dry yeast is used, previously dissolve it well in a half cupful or less of lukewarm water.  Stir the flour slowly into the liquid mixture and beat it very thoroughly so that the yeast shall be evenly distributed throughout the whole.

PROPORTION OF MATERIALS NEEDED.—­The material needed for making:  the bread should all be carefully measured out beforehand and the flour well sifted.  Many housekeepers fail in producing good bread, because they guess at the quantity of material to be used, particularly the flour, and with the same quantity of liquid will one time use much more flour that at another, thus making the results exceedingly variable.  With this same brand of flour, this same quantity should always be used to produce a given amount of bread.  This amount will depend upon the quality of the material used.  Good flour will absorb a larger quantity of liquids than that of an inferior quality, and the amount of liquid a given quantity of flour will take up determines the quantity of bread that can be produced from it.  This amount is chiefly dependent upon the proportion of gluten contained in the flour.  One hundred pounds of good flour will absorb sufficient water to produce one hundred and fifty pounds of bread.  One reason why bread retains so much water is that during the baking a portion of starch is converted into gum, which holds water more strongly than starch.  Again:  the gluten, when wet, is not easily dried, while the dry crust which forms around the bread in baking is merely impervious to water, and, like the skin of a baking potato, prevents the moisture from escaping.

Kinds of flour vary so considerably in respect to their absorbent properties that it is not possible to state the exact proportions of flour and liquid required; approximately, three heaping measures of flour for one scant measure of liquid, including the yeast, will in general be found a good proportion.  Bread made from the entire wheat will require from one half to one cupful less flour than that made of white flour.  A quart of liquid, including the yeast, is sufficient for three ordinary-sized loaves.  One half or two thirds of a cup of homemade yeast, according to its strength, or one half a cake of compressed yeast dissolved in a half cup of lukewarm water, will be sufficient for one quart of liquid.  It is a common mistake to use too much yeast.  It lessens the time required, but the result is less satisfactory.  Bread to be set over night requires less yeast.

Whether water or milk should be used for bread-making, depends upon taste and convenience.  Bread retains more nearly the natural flavor of the grain if made with water, and is less apt to sour; at the same time, bread made with milk is more tender than that made with water.  Bread made with milk requires from one half to one cupful less of flour.