Never allow bread to rise until it "settles," or runs over the side of the bowl. The usual rule is to let it rise until it is double in bulk, both in the bowl and after it is put into the pans. If it is not convenient to bake the bread when ready, it may be kneaded again and kept in a cool place, to prevent souring. Bread should be mixed in a stone or granite bowl. The only necessary ingredients for bread are water, flour, salt, and yeast. Sugar may be added to restore the natural sweetness of the flour which has been lost during fermentation, but it is not necessary. If milk is used, and the bread well kneaded, no other shortening is required; but with water, the addition of a little butter or dripping makes the bread more tender, therefore it is more easily penetrated by the digestive fluids. Tough, leathery bread is not easily digested, no matter how light it may be. As already stated, by the action of heat the ferment is killed, the starch-grains ruptured, the gas carried off, and the crust formed. In order that bread may be thoroughly cooked, and plenty of crust formed, each loaf should be baked in a pan about 4 inches deep, 4 to 6 inches wide, and from 8 to 12 inches long. Smaller loaves are even more desirable. It is very difficult to bake a large loaf so as to insure the escape of all the carbonic acid gas, and to cook the starch sufficiently without injuring the crust, besides entailing an unnecessary waste of fuel. The custom of baking several loaves together in one large pan is contrary to all scientific rules of bread-making. The oven should be hot enough to brown a spoonful of flour in five minutes, for bread. The dough should rise during the first fifteen minutes, then begin to brown; keep the heat steady for the next fifteen or twenty minutes, then decrease it. If the oven is too hot a hard crust will form and prevent the dough from rising, which will not only cause the bread to be heavy, but will prevent the gas from escaping. If, on the other hand, the oven is not hot enough, the bread will go on rising until it becomes sour. A loaf, the size already mentioned, should take from fifty-five to sixty minutes to bake, and should give a hollow sound, if tapped, when removed from the oven. Better take too long than not long enough, as doughy bread is most objectionable and unwholesome. If the crust is beginning to burn, cover the loaf with brown paper, and reduce the heat, but have a brown crust, not a whity-brown, which is usually hard and without flavor. Upon removing the loaves from the pans, place them on a rack, where the air may circulate freely. Never leave warm bread on a pine table, or where it will absorb odors. BREAD MADE WITH WATER. 2 quarts flour. 1 tbsp. sugar. 1 pint lukewarm water. 1 tsp. salt. 1 tbsp. butter, dripping or lard. 1/2 cake compressed yeast, dissolved in 1/2 cup water. (This recipe is for Manitoba flour. A little more fine flour would be necessary.)