about four hours.  When well-risen and light knead down and set to rise again, about 1-1/2 hours.  When light, mold into three large, shapely loaves; place in pans and allow to stand one hour.  When loaves have doubled in bulk, are very light and show signs of cracking, invert a pan over top of loaves (if that was not done when loaves were put in pans), and place in a rather hot oven to bake.  Brush melted butter over loaves of bread when set to rise, it will cause bread to have a crisp crust when baked.  The old-fashioned way of testing the heat of an oven was to hold the hand in the oven, if possible, while one counted thirty.

The pint of yeast remaining in jar may be kept in a cool place one week, and may be used during this time in making fresh “yeast foam.”  This should always be prepared the day before baking bread.  Always prepare double the quantity of “yeast foam.”  Use half to set bread, and reserve half for next baking.  Bread baked from this recipe has frequently taken first prize at County Fairs and Farmers’ Picnics.

When baking bread, the oven should be quite hot when bread is first placed therein, when the bread should rise about an inch; then the heat of the oven should he lessened and in a half hour a brown crust should begin forming; and during the latter part of the hour (the time required for baking an ordinary-sized loaf) the heat of the oven should be less, causing the bread to bake slowly.  Should the heat of the oven not be great enough, when the loaves are placed within for baking, then poor bread would be the result.  This method of making bread will insure most satisfactory results, although more troublesome than ordinary methods.

RECIPE FOR “PULLED BREAD”

Take a Vienna loaf of bread, twelve-hours old, cut away all the crust with a clean-cut knife, then break away gently (with your fingers only) small finger-lengths of the bread, place in a moderate oven and brown a golden brown, and it is ready to serve.  ’Tis said six loaves will be required for one pound of this pulled bread.  ’Tis easily prepared in the home, but quite costly, when purchased.  Many people prefer “pulled bread” to fresh bread, as it is more wholesome.

AUNT SARAH’S “HUTZEL BROD”

2 pounds dried pears. 2 pounds dried prunes. 2 quarts juice of fruit and water. 1 pound dried currants. 1 pound seeded raisins. 1 pound blanched and shredded almonds. 1 pound chopped English walnut meats. 1-1/2 ounces finely-shredded citron. 1-1/2 ounces orange peel. 1/2 ounce chopped figs. 1 ounce ground cinnamon. 1/4 ounce ground cloves. 2-1/2 ounces anise seed. 6 pounds flour (warmed and sifted). 2 cakes compressed yeast. 1-1/2 cups sugar. 1 large tablespoon butter. 1 tablespoon salt. 4 tablespoons brandy or sherry.

The whole recipe will make 12 loaves of bread.