This batter was usually set to rise at night and mixed up in the centre of a quantity of flour, in an old-fashioned wooden dough tray.

The following morning enough flour was kneaded in to form a dough, and when well-raised and light, this dough was formed into loaves and placed in pans for the final rising.
The more easily and more quickly made "straight" dough, when using Fleischman's compressed yeast, is mixed in the morning and all the ingredients necessary are added at one time.

It is then set to rise and, when the dough has doubled in bulk, it is kneaded down and when risen to once and half its size, shaped into loaves, placed in pans to rise and, when risen to top of pans, bake.
Better bread may be made from flour not freshly milled.

Flour should be kept in a dry place; it improves with moderate age.

Stand flour in a warm place to dry out several hours before using if you would have good bread.
When baking bread the heat of the oven should not be _too great_ at _first_, or the outside of the bread will harden too quickly and inside the loaves will not be thoroughly baked before the crust is thick and dark.