The bowl containing this yeast foam was allowed to stand in a warm place, closely covered, one hour.
At the end of that time the yeast mixture should be light and foamy.
It was then poured into the centre of a bowl containing about 4-1/2 cups of _warmed_ flour, mixing the foamy yeast with a _portion_ of the flour to make a soft sponge, leaving a wall of flour around the inside edge of bowl, as our grandmothers used to do in olden times when they mixed a sponge for bread of liquid flour and yeast, in one end of the old-fashioned wooden "dough tray," using a wooden stick or small paddle for stirring together the mixture.
The bowl containing the sponge was placed in a warm place to rise.

In about 15 or 20 minutes 1/2 cup of lukewarm water was added to the sponge, stirring in all the outside wall of flour until a dough, the proper consistency for bread, was formed.

The dough was turned out on the molding board and given a couple of quick, deft turns with the hands for several minutes, then placed in the bowl and again set to rise in a warm place, free from draughts, for 25 or 30 minutes.

When light, with hands slightly greased with butter, she kneaded the dough a short time, until smooth and elastic, divided the dough into two portions, placed each loaf in warmed, well-greased bread pans and stood in a warm place about 1/4 hour.

Then turned the contents of bread pans onto bake-board, one at a time.