Directions:
Use for two loaves of bread three quarts of sifted flour, nearly a quart of warm water, a level tablespoonful of salt and an ounce of compressed yeast. Dissolve the yeast in a pint of lukewarm water; then stir into it enough flour to make a thick batter. Cover the bowl containing the batter or sponge with a thick folded cloth and set it in a warm place to rise; if the temperature of heat is properly attended to the sponge will be foamy and light in half an hour. Now stir into this sponge the salt dissolved in a little warm water, add the rest of the flour and sufficient warm water to make the dough stiff enough to knead; then knead it from five to ten minutes, divide it into loaves, knead again each loaf and put them into buttered baking tins; cover them with a double thick cloth and set again in a warm place to rise twice their height, then bake the same as any bread. This bread has the advantage of that made of home-made yeast as it is made inside of three hours, whereas the other requires from twelve to fourteen hours.