Instructions: Set the sponge, using 50 pounds flour, 4 gallons water, and 10 ounces of compressed yeast. Allow to stand about 5 hours in sponge.

When the sponge has dropped the first time add 2 gallons and 3 quarts of water, 1-1/4 pounds of sugar, 1-1/4 pounds of salt (sugar and salt to be dissolved in the water before adding), 1/2 pint of oil and mix thoroughly. Use the remainder of the oil in cutting over the dough. Dam up and allow to prove about two and one-half hours.

Punch first time, allow to rise about one-half hour, punch second time,round up and let prove about 15 minutes on the bench.

Mold into loaves scaled at 2 pounds 3-1/2 ounces. Put 6 loaves to the pan.

Allow to prove about 45 minutes or until doubled in size.

Bake 1 hour 10 minutes. Should produce 136 pounds of bread.

Note:
The time of fermentation may be increased to eight hours in the sponge by using one-half the above amount of yeast. Regulate the time of fermentation as desired by using different amounts of yeast.

Ration: about 16 ounces

1916 Manual for Army Bakers

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