{"newspaper_name": "The Yazoo Democrat.", "edition": "01", "page": "p14", "byline": ""}
{"character_count": 1280, "word_count": 246, "ccnet_language_score": [0.9265000224113464], "ccnet_perplexity": [1140.0999755859375], "fasttext_language": ["en"]}
To MAKE WHEAT BREAD.-To one quart
Of warm water put gill of good yeast, stir
in -four to make thin batter, and let it
stand in warm place all night.


Next morning, put seven pounds Of flour
in a wooden bowl or tray; heap it around
the sides, leaving hollow in the centre
add to the sponge or yeast batter, bit of
volatile salts the size Of small nutmeg,
dissolved in hot water, and piece of alum
as large as hickory nut, finely powdered;
stir it with spoon until il is a light foam
then pour it into the hollow of flour; and
to it heaPing tablespoonful of salt, and
quart or more of warm water; with this,
work all the flour into dough; dip your
hands in flour frequently, to keep the dough
firm sticking them work the dough well
when it is smooth mass, divide it into two
or three loaves, and put it into buttered ba-
sins stick the top of each with fork lei
them stand for one hour then bake.


The rule for break-baking is a hot oven,
and one hour; if the loaves are large, they
may require longer baking. Ifthis receipt
is strictly followed, there can be no failure.


One teaspoOn(ul Of saleratus may be u.s.
ed in place of the volatile salts and alum,
but the bread is not as white or sweet
When the volatile salts are used, more than
: quart Of water will be necessary.


