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Simple Leavened Bread Cooking Recipe

Below is the quick and easy cooking recipe for Leavened Bread.

Take two pounds of dough from the last baking, and keep it in flour. Put the dough or leaven into a peck of flour the night before it is baked, and work them well together in warm water. Cover it up warm in a wooden vessel, and the next morning it will be sufficiently fermented to mix with two or three bushels of flour: then work it up with warm water, and a pound of salt to each bushel. Cover it with flannel till it rises, knead it well, work it into broad flat loaves or bricks, and bake them as other bread.

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