White BreadLong Process (Two Large or Three Small Loaves)

2 Tb. fat 2 Tb. sugar 1/2 cake compressed yeast, or 1 cake dried yeast 1 Tb. salt 1 qt. lukewarm liquid 3 qt. flour 1 c. flour additional for kneading

Put into the mixing bowl the fat, the sugar, the salt, and the yeast that has been dissolved in a little of the lukewarm liquid.
Add the remainder of the liquid and stir in half of the flour.
Place this sponge where it will rise overnight and will not become chilled. In the morning, add the remainder of the flour, stirring it well into the risen sponge, and knead the dough thus formed. Allow it to rise until it has doubled in bulk and then knead it again. After it is properly kneaded, shape it into loaves, place them in greased pans, let them rise until they have doubled in bulk, and then bake them.

Combining the ingredients in the manner just mentioned is following the sponge method of the long process. By adding all instead of half of the flour at night, the straight-dough method of this process may be followed.

White BreadQuick Process (Two Large or Three Small Loaves)

2 Tb. fat 2 Tb. sugar 1 Tb. salt 2 cakes compressed yeast 1 qt. lukewarm liquid 3 qt. flour 1 c. flour additional for kneading

Put the fat, the sugar, and the salt into the mixing bowl, and then to them add the yeast dissolved in a few tablespoonfuls of the lukewarm liquid.
Add the remaining liquid and stir in half or all of the flour, according to whether the process is to be completed by the sponge or the straight-dough method. One yeast cake may be used instead of two. However, if the smaller quantity of yeast is used, the process will require more time, but the results will be equally as good. After the dough has been allowed to rise the required number of times and has been kneaded properly for the method selected, place it in greased pans, let it rise sufficiently, and proceed with the baking.

Whole-Wheat BreadQuick Process (Two Small Loaves)

3 Tb. fat 1/4 c. brown sugar 1 Tb. salt 1 cake compressed yeast 3 c. lukewarm liquid 8 c. whole-wheat flour 1 c. white flour for kneading

Place the fat, the sugar, and the salt in the mixing bowl and add the yeast cake dissolved in a little of the liquid.
Add the remainder of the liquid, and then stir in half or all of the flour, according to whether the sponge or the straight-dough method is preferred. Then proceed according to the directions previously given for making bread by the quick process.

The long process may also be followed in making whole-wheat bread, and if it is, only one-half the quantity of yeast should be used.