GENERAL RULES FOR MAKING BREAD

TO MIX
There are two methods of mixing dough--the straight dough method where a stiff dough using all the flour is made at once; and the--the straight dough method where a stiff dough using all the flour is made at once; and the sponge method, where a sponge is made first with part of the flour, and allowed to rise; the rest of the flour is added later to make a stiff dough.

TO KNEAD
Toss dough on a floured board. Fold edges of dough toward center, press down and away with palm of hand, turning dough around and around as you knead until it no longer sticks to hand or board; handle dough lightly. Dough is ready when smooth and elastic, full of blisters and, when pressed with fingers, it springs back.

TO RAISE
Let dough rise at room temperature, 70 to 82 degrees F, free from drafts. When dough has doubled, cut down with knife or punch down, and if time permits, let rise again.

TO SHAPE
Divide dough into equal parts and place in greased loaf pans. Loaves should be half the depth of the pan. Cover and let rise until the sides of the dough have nearly reached the top and the center is well rounded.

TO BAKE
Bake in a moderate oven, 350 degrees F, about 45 minutes or until well browned, according to size of loaf. When done, loaf shrinks from pan and has a hollow sound when tapped. Remove. If a hard crust is desired, allow the air to circulate around it. If a soft crust is desired, wrap bread in a cloth until cool.