She also added 1 tablespoon of salt and enough flour to make a rather thick batter.
Heat thoroughly and allow this sponge to stand, well-covered, in a warm place until morning, when add 1 tablespoon sugar, 1 tablespoon butter or lard and warmed flour enough to make a stiff dough.

Turn out on the bread board and knead for about twenty minutes, until the dough does not stick to the hands.

Place stiffened dough into howl; allow it to rise until bulk is doubled.

Mold into loaves, adding as little extra flour as possible.

Cut several gashes on top of loaves, brush with melted butter, place in bread pans, and when loaves have doubled in bulk, place in moderately hot oven and bake about one hour.
STEAMED BROWN BREAD Place in a bowl 3/4 cup graham flour and 1/2 cup of yellow, granulated cornmeal.