Well, up until now, I've TOLD you about how I loved to bake with the old recipes handed down from my great-grandma Emma Scott. I haven't yet introduced you to one of those recipes yet. This recipe came from Grammy's own cook-book from the early 1900's. To make this cook-book, Grammy cut recipes and articles from newspapers and magazines of the day, and pasted them into a hardbound book she already had. I spend hours browsing this old book. Some of those old recipes I even continue to use to this day. If you ever get into one of those old fashioned moods, like me *smile*, where you would like to experience what and how baking were done in days gone by, then give this recipe a try. I have played with it and converted it to our day and age, but here is the original...straight from 1906! Just a few words of advice before we get started...I use "bread" flour in place of the "Red Wing Special" flour. I also use 2 pkgs. of active dry yeast.

Into a mixing bowl, sift four cups "Red Wing Special" flour. Add two teaspoonsful of sugar and same quantity salt. Mix yeast with one teaspoonsful sugar and cup of tepid water. Let rise for a few minutes in warm place. And it will rise unless the yeast in unfit for use. Pour it in the center, stir in a little of "Red Wing Special" flour, gradually, add three cups of warm water about on hundred degrees Fahrenheit; if too hot it will kill the yeast. Mix well with knife, cover with cloth, place in moderately warm place about seventy-five degrees Fahrenheit out of draughts. Let stand till batter is covered with bubbles. Work in four or five cups of "Red Wing Special" flour, cutting and beating it in with knife. Turn out onto floured baking board, knead rapidly and firmly for about 15 minutes, adding two ounces of lard during the kneading. Butter bowl, lay dough in it, brush dough over with melted butter, cover once more and allow to rise in a warm place until it has expanded to about twice its original size. Turn out onto baking board, knead five minutes, then cut dough into two pieces. Make into loaves, place in slightly warmed buttered pans, allow to rise once more to fill the tins. Brush over with milk. Bake in hot oven till done. To tell if bread is cooked through knock it sharply underneath with your knuckles; if it gives out a hollow sound it is done. When baked, lay loaves on side to allow steam to escape.