PRELIMINARY PLAN Arrange to have the class meet the afternoon before, in order to begin the process by making the sponge, and to come early in the morning to care for the dough. Begin the study of flour, yeast, and bread in a previous class period, correlating the work with geography, nature study, or some other subject. Either white or whole-wheat flour may be used for the breads. RECIPES _Bread_ (Prepared with dry yeast) 1 dry yeast cake 1 c. warm water 1 c. flour 1 qt. water or milk (scalded) Flour enough to make a soft dough 2 tsp. salt 2 tbsp. sugar 2 tbsp. lard or butter At noon put a dry yeast cake to soak in a cup of warm water. When it is soft, add a cup of flour, cover, and put in a warm place to grow light. This will require several hours. In the evening, when ready to begin the dough, mix the salt, sugar, fat, and hot liquid in a large bowl; when lukewarm, add the cup of light yeast and enough flour to knead (about three quarts). Mix thoroughly and knead it into a smooth dough, and continue this process until it is soft and elastic. Return the dough to the bowl, moisten, cover, and set in a moderately warm place for the night. Be sure that the place is free from draughts. In the morning knead slightly; divide into loaves or shape in rolls; put into pans for baking; cover, and let it rise until double in bulk. Bake large loaves from 50 to 60 minutes. Rolls will bake in from 25 to 35 minutes, for they require a hotter oven. It is of the utmost importance that all yeast breads be thoroughly cooked. (Makes 4 loaves.) (Time required for making bread with dry yeast, from 16 to 20 hours.) _Bread_ (Prepared with compressed yeast) 2 c. milk or water (scalded) 2 tsp. salt 2 tsp. sugar 1 tbsp. lard or butter 1/4 cake compressed yeast (1 cake if set in morning) 1/4 c. water (lukewarm) Flour, white or whole wheat Put the hot water or milk, salt, sugar, and fat in a bowl; when lukewarm, and the yeast softened in the lukewarm water, then the flour gradually and, when stiff enough to handle, turn the dough out on a floured board and knead until soft and elastic (20 minutes). Return the dough to the bowl, moisten, cover, and let it rise in a warm place until double in bulk; then knead slightly, divide into loaves or shape into rolls, cover, and let rise in the pan in which they are to be baked until double in bulk, and bake from 50 to 60 minutes. (Makes 2 loaves.) (Time required for making bread, if one cake of compressed yeast is used, 6 hours.) METHOD OF WORK If the class is large, prepare two or three bowls of sponge, so that all can have some practice in stirring and kneading. Do not make too large a quantity of bread to bake in the oven, unless arrangements can be made to do some of the baking at the home of one of the pupils. Use the bread for the school lunch or divide it among the class to take home. Plan a bread contest, so that each pupil will be interested in making bread at home.