Very many people prefer to make their own bread instead of buying it from the baker; not that there is a great saving, but there is a certain satisfaction in knowing by whom it is made, and as, doubtless, many of my readers have never attempted to make and bake their own bread, I venture to give Miss Acton’s ‘very plain directions to a quite inexperienced learner for making bread.’[15] ‘If you have never yet attempted to make bread, and wish to try to do it well, and have nobody to show you the proper manner of setting about it, you may yet succeed perfectly by attending with great exactness to the directions which are given here; but, as a large baking is less easily managed than a small one quite at first, and as the loss would be greater if the bread were spoiled, I would advise you to begin with merely a loaf or two. ‘Take, then, let us say, half a gallon of flour, or a quartern, as it is called in some places. This will weigh three pounds and a half, and will make two loaves of nearly two pounds and a quarter each. There are two ways of making the dough, either of which, in experienced hands, will generally be attended with success. The most common mode of proceeding is to mix the yeast carefully with part of the liquid required for the whole of the bread, and to stir it into the centre of the flour; then to add by degrees what more of the liquid may be necessary, and to convert the whole with thorough, steady kneading into a firm but flexible paste, which, after standing in a suitable place until it has swollen to nearly double its original size, is again thoroughly kneaded, and once more left to “rise” or become porous before it is moulded into loaves and despatched to the oven. ‘_To Make Dough by Setting a Sponge._—This method of making dough is usually followed when there is any doubt either of the goodness or of the sufficient quantity of the yeast which is used for it, because if it should not become light after standing a certain time, more yeast, mixed with a little warm liquid, can easily be added to it, and the chance of having heavy bread be thus avoided.