Stiffen with flour and knead about 25 minutes; place the dough in a covered bowl in a warm place to rise about two hours and when well-risen and light, knead and stand one hour.

Then mold into shapely loaves, place in pans, brush tops of loaves with melted butter, and when doubled in bulk, in about 45 minutes put in an oven which is so hot you can hold your hand in only while you count thirty, or if a little flour browns in the oven in about six minutes, it is hot enough for bread.

The oven should be hot enough to brown the bread slightly five minutes after being put in.
Medium-sized loaves of bread require from 3/4 of an hour to one hour to bake.

When bread is sufficiently baked it can be told by turning the loaf over and rapping with the knuckles on the bottom of the loaf.
If it sounds hollow, it is thoroughly baked, and should be taken from the oven.

Stand loaves up on end against some object, where the air can circulate around them, and brush a little butter over the top to soften the crust.