2 pkg. dry yeast - in
1/2 c. warm water
1 t. sugar

16 c. flour - into generous size bowl. Push flour to side of bowl to make a cavity in center.

Into another bowl:
1/2 c. lard, soft or melted
2 T. salt
1/2 c. sugar
1 c. hot water

Stir and blend till all is dissolved. Add: 5 c. cool water. When this is luke warm add the yeast mixture. Reserve 1/4 c. flour to add while kneading. Mix well, kneading in the 1/4 c. flour. Cover with a cloth. Set in a warm place and out of the draft. Allow to rise until double in bulk. Knead down very well and allow to rise again. Form into 8 1-lb. loaves or 7 loaves and rolls. Let rise again until all corners of the pans are filled and the bread is nicely rounded. Preheat oven to 350* F. Place pans carefully in oven so heat can circulate. Bake 45 minutes, without opening the oven door. Bread is done when tapping on top of the loaf produces a hollow sound. Remove pans as soon as it comes from the oven and cool on racks. Remember when preparing the bread for the pans to grease them generously so the bread slips out easily. Bread to be frozen must cool no less than 12 hours.

Good fresh bread was served with many toppings when butter was scarce or not available.

Sometimes soft butter was mixed with whipped cream to extend it.

Plain whipped cream on bread was a big favorite or simply thick cream ladled on with a large spoon. Syrups made out of berries, actually it was intended to be jelly but the sugar supply very limited it became syrup. This was drizzled on the thick cream for a gourmet flavor.

Cream has a lot less calories than butter and makes many an otherwise plain meal a tasty one.

Corn syrup was probably the most popular bread topping because it was inexpensive and went a long way. Honey and sorghum were used also because they could either be found in the woods or grown in the fields.

Poor city folk would spread lard on the bread and sprinkle salt on top to eat it.