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 BREAD--QUICK PROCESS
(Sufficient for 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.
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