TO PREPARE LOAF

When the dough is ready to mould into loaves, proceed; using method as given in sponge dough, finally rolling the loaf on the moulding board, making it pointed at the ends.  Now place a clean cloth in a deep baking pan and sprinkle the cloth with cornmeal.  Place the loaf of dough on the cloth and sprinkle it lightly with cornmeal.  Now lift the cloth up close to the dough, making a cloth partition between each loaf.

Let the dough rise, about 45 minutes, and when ready to bake, lift dough carefully from the cloth and lay on a baking sheet and gash slightly with a sharp knife.  Wash with an egg and water, wash and back forty-five minutes in a hot oven, adding a small saucepan of boiling water to provide steam to keep the loaf moist while baking.

One-half of above recipes for small family.

TO MAKE THE FAMOUS FRENCH BREAD

Pare and cut in slices two medium-sized potatoes.  Cook until very soft in three cups of water.  When cooked rub through a sieve and cool.  There must be two cups of this mixture.  When the mixture is about 80 degrees Fahrenheit, pour in the mixing bowl and add

  One yeast cake crumbled in,
  One-half ounce of shortening (1 tablespoon),
  One ounce of sugar (2 tablespoons),
  Three-fourths ounce of salt (2 teaspoons).

Stir to thoroughly dissolve and then add eight cups of flour.  Work to a dough and then proceed as in the straight dough method.  When the dough is ready for the pans, cut or divide into six pieces and mould into loaves, three inches thick and twelve inches long, and set to rise like the Vienna bread, then bake, using the same method.

RYE BREAD

  Two cupfuls of water, 80 degrees Fahrenheit,
  Two tablespoonfuls of sugar,
  Two teaspoonfuls of salt.

Mix and then add

  One yeast cake,
  Five cupfuls of white flour,
  Three cupfuls of rye flour,
  Two tablespoonfuls of shortening.

Work to a dough and ferment three and one-quarter hours, then proceed as in the straight dough method.  When the dough is ready for the pans use the same method as for Vienna bread.  Bake in a similar manner, having the oven heated to 450 degrees Fahrenheit.  Rye bread requires an oven hotter than for wheat bread.  Wash the rye bread when taking from the oven with warm water.  Caraway seeds may be added if desired.

GRAHAM BREAD

  Two cupfuls of water, 80 degrees Fahrenheit,
  Four tablespoonfuls of syrup,
  Two tablespoonfuls of sugar,
  Two teaspoonfuls of salt.

Stir until dissolved and then crumble in one yeast cake, dissolve thoroughly, and then add

  Four cupfuls of white flour,
  Three and one-half cupfuls of graham flour,
  Three tablespoonfuls of shortening.