Yeast Bread, page 7

To 3 quarts of warm water, add 1 teacupful of yeast, 2 table-spoonfuls of sugar, 1 teaspoonful of salt and enough sifted flour to mix a stiff dough. Do this in the evening. Set in a warm place to rise. Next morning work down and let rise again, then mold into tins. No certain time can be given for the time of rising, as that depends on the temperature. .A receipt for bread-making is the least important part, for unless pains are taken, the bread is a failure. It depends a great deal on good flour, good yeast, strength to knead it well, and careful baking.

Mt. Vernon Cook Book, Second Edition, 1908, Thompson Company Printers, Carthage, Mo.