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D F G H J K L Z X C V B N M RURAL AND DOMESTIC ECONOMY To make
good Bread. Place in a large pan twenty-eight pounds of flour;
make a hole with the hand in the centre of it like a large
basin, into which strain a. pint of brewers, yeast; this must be
tested, and if too bitter a little flour sprinkled into it, and
then strained directly, then pour in two quarts of water of the
temperature of 100°, or blood heat, and stir the flour round
from the bottom of the hole formed by the hand till that part of
the flour is quite thick and well mixed, though all the rest
must remain unwetted; then sprinkle a little flour over the
moist part and cover it with a cloth; this is called sponge, and
must be left to rise. Some leave it only half an hour, others
all night. When the sponge is light, however, add four quarts of
water the same temperature as above, and well knead the whole
mass into a smooth dough. This is hard work if done well. Then
cover the dough an