(Mixed at night)
1 cup of liquid (milk or water or part of each)
? cake of compressed yeast With? cup of liquid
1 tablespoonful of shortening
About 4 cups of flour (2 white and 2 wheat, or 1 white and 3 wheat)
1 tablespoonful of sugar
? teaspoonful of salt

Procedures :
To prepare this Wheat Bread Recipe, first if milk be used, scald it, then let cool to a lukewarm temperature. Let boil and cool the water. Add the butter, salt and sugar to the hot liquid. Mix the piece of yeast cake with the quantity of liquid designated. Add this to the other liquid ingredients, when all are at the proper temperature. Then stir in about four cups of white flour. When all the ingredients are thoroughly mixed together and the sides of the bowl are free from dough, turn the mass onto a board lightly dredged with flour; knead until the dough is elastic and tiny white blisters are seen on the surface, then return to the bowl, cover closely, to avoid the formation of a crust, and let stand out of a draft until morning. The temperature for the first two or three hours should be about 70 deg F. After this time, fermentation (growth and reproduction of the yeast plants) being well established, the temperature may be lowered to 40 deg or 50 deg F. without disturbance to the process. In the morning the dough should have "doubled in bulk." If so, repeatedly cut through and turn it over with a knife, to let out the gas. The dough may be covered again and left until it is again doubled in bulk, or it may be shaped into a loaf at once.
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Category : Bread