North Branch Democrat

Wheat Bread.—Milk is the best wetting for bread—water will answer. Stir the wetting unto the flour quite warm, then add the rising, stir it altogether to make a sponge. When sufficiently light, mix and mold into loaves. Let it rise again. The oven should be hot enough to bake a common loaf of bread in thirty minutes, without scorching or hardly browning in the least. Bread should never be cut until it is twelve hours old, and then only what is to be eaten immediately: better cut again than to have a plate-full left. Who can bear to eat bread that has been sliced and dried a day or two?