War Bread and Breadcrumb Recipes #249319

The straight dough method differs from the sponge method in that all the flour is added in the first mixing to» make a dough stiff enough to be kneaded. It is then kneaded and placed in a greased bowl, covered and set in a warm place to rise._ When doubled in bulk the loaf is handled lightly, Shaped and put in a greased tin to rise. When light bake as directed above.