White Bread--Long Process

White Bread--Long Process

Ingredients:
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

Directions:
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 BREAD--QUICK PROCESS
(Sufficient for Two Large or Three Small Loaves)