An authority on the chemistry of foods cautious housewives against cooling loaves of bread too rapidly after taking from the oven, and I should like to add a word of caution against eating fresh breads of any kind.

Bread should be baked at least twelve hours before being eaten.

The sponge for this bread was set at 6 o'clock in the morning; bread was baked at 10.30.
From 1 pint of liquid, 1 cake of yeast and about 1-1/2 quarts of flour were made two loaves of bread.

More yeast is required to raise a sponge containing sugar, eggs and shortening than is required to raise bread sponge containing only liquid, flour and yeast.
"FRAU SCHMIDTS" EASILY-MADE GRAHAM BREAD Should you care to have a couple of loaves of graham bread instead of all-wheat, take a generous cup of the above sponge before it is stiffened beyond a thick batter, and add one tablespoonful of brown sugar or molasses, stiffen with graham flour (not quite as stiff as when making wheat bread), rub butter or lard on top of dough, cover and set in a warm place to rise.

When light, mold into one small loaf (never make graham bread into large loaves), place in oblong pan, cover, let stand until light, about 1-1/2 hours, when it should have doubled in size; put in oven and bake thoroughly.