Fold it over, and keep on, kneading not less than twenty minutes; half an hour being better.
Make into loaves; put into the pans; set them in a warm place, and let them rise from thirty to forty-five minutes, or till they have become nearly double in size.

Bake in an oven hot enough to brown a teaspoonful of flour in one minute; spreading the flour on a bit of broken plate, that it may have an even heat.

Loaves of this size will bake in from forty-five to sixty minutes.

Then take them from the pans; wrap in thick cloths kept for the purpose and stand them, tilted up against the pans till cold.
Never lay hot bread on a pine table, as it will sweat, and absorb the pitchy odor and taste; but tilt, so that air may pass around it freely.
Keep well covered in a tin box or large stone pot, which should be wiped out every day or two, and scalded and dried thoroughly now and then.

Pans for wheat bread should be greased very lightly; for graham or rye, much more, as the dough sticks and clings.
Instead of mixing a sponge, all the flour may be molded in and kneaded at once, and the dough set to rise in the same way.