2 cps scalded milk
1 cake compressed yeast
1 1/2 tsp salt
4 cps gluten flour
whites of 2 eggs
1 - When 2 cps scalded milk have been cooled until lukewarm stir in 1 cake compressed yeast softened in 1.2 cp tepid water.
2 - To this add 1 1/2 tsp salt and about 4 cps gluten flour, putting the flour in slowly until it makes a thick batter.
3 - Next stir in the whites of 2 eggs beaten slightly, and if necessary, more flour to produce a soft dough.
4 - Knead, but do not add more flour and do not knead long.
5 - Place in a bowl and let rise until light; then after placing in greased bread pans let it stand and rise again.
6 - Bake loaves in moderaqte oven for 3/4 hour