Remove the covering to allow loaves to brown a short time before taking them from the oven.

"Aunt Sarah" frequently placed four loaves in her large roasting pan, covered the pan, when set to rise, and allowed the cover to remain until loaves were nearly baked.

She brushed the top and sides of loaves with melted butter when set to rise to allow of their being broken apart easily.

A more crusty loaf is secured by placing each loaf singly in medium-sized bread tins.
Aunt Sarah considered Fleischman's compressed yeast the best commercial yeast in use, both quick and reliable, but thought better bread was never made than that made by her mother, as she had been taught to make it in years past, by the old-fashioned and slower "sponge method." She was invariably successful in making sweet, wholesome bread in that manner.

She used home-made potato yeast or "cornmeal yeast cakes," under different names, always with good results.
Good bread may be made either by the old-fashioned "sponge" method or "straight." Sponge method consists of a batter mixed from liquid yeast (usually home-made potato yeast is used) and a small part of the flour required for making the bread.