When the dough has doubled in bulk, "cut down" and knead slightly without removing from the mixing-bowl.

When again double in bulk, shape into two double loaves and set to rise in buttered pans; when it has risen a third time, bake one hour.
=Entire-Wheat Bread.= Use the preceding recipe without change other than in kind of flour and two additional tablespoonfuls of sugar.
=Rice Bread.= Add three-fourths a cup of rice, cooked until tender and still hot, and, also, two tablespoonfuls of butter, to the milk or water in the first recipe.

Other cereals, as oatmeal or cerealine, may be used instead of rice.
=Salad Rolls.= Make a sponge with one cup of milk, one yeastcake dissolved in one-fourth a cup of milk, and about one cup and a half of flour; beat thoroughly, cover, and set to rise in a temperature of about 70 deg.

Fahr.
When light add half a teaspoonful of salt, one-fourth a cup of melted butter, and flour enough to knead.

Knead until elastic.