When loaves have doubled in bulk, are very light and show signs of cracking, invert a pan over top of loaves (if that was not done when loaves were put in pans), and place in a rather hot oven to bake.

Brush melted butter over loaves of bread when set to rise, it will cause bread to have a crisp crust when baked.

The old-fashioned way of testing the heat of an oven was to hold the hand in the oven, if possible, while one counted thirty.
The pint of yeast remaining in jar may be kept in a cool place one week, and may be used during this time in making fresh "yeast foam." This should always be prepared the day before baking bread.

Always prepare double the quantity of "yeast foam." Use half to set bread, and reserve half for next baking.

Bread baked from this recipe has frequently taken first prize at County Fairs and Farmers' Picnics.
When baking bread, the oven should be quite hot when bread is first placed therein, when the bread should rise about an inch; then the heat of the oven should he lessened and in a half hour a brown crust should begin forming; and during the latter part of the hour (the time required for baking an ordinary-sized loaf) the heat of the oven should be less, causing the bread to bake slowly.