Malt Bread.—Steep ½lb. of freshly ground pale malt in tepid water for twelve hours, then strain through a napkin. Mix a small handful of salt into 2lb. of flour (which may be white or wholemeal flour, or half and half as you please, only remember whatever you use must be dry, free from lumps, and well warmed) put this all into a pan and stir into it the infusion of malt, which in summer should be tepid, though rather warmer (but not too hot) in winter. Having mixed this all well, add 2oz. of yeast, previously dissolved in half a gill of warm water, and knead it all to a stiff dough, then cover and leave it to rise in a warm place; then make up into loaves, let these rise again a little, and bake in a good oven. Another way: Mix together 3½lb. to 4lb. of flour, 3oz. salt, and 3oz. malt flour; cream together 1oz. dried yeast, and a teaspoonful of moist sugar, moistening it with one and a half pints of tepid water, then turn the sieved flour into a pan or large basin, make a “bay” in the centre, and pour the yeast, etc., into this, drawing down a little flour from the sides till you have a pool of batter in the hollow, and let it rise well; then mix it all thoroughly, but without kneading it at all. Now with a sharp knife cut the dough across and across like a hot cross bun, cover the pan with a cloth, and set the dough to rise in a warm but not hot place, well out of any chance of draughts, and leave it till it has risen to fully twice its original size; then turn it out, knead it a very little, put this quantity into two buttered loaf tins, bake one hour. With these loaves (as indeed with all bread) it is impossible to be perfectly accurate as to the quantities of flour or water, so it is well to be cautious in adding the latter. The flour used for this recipe may, as in the preceding one, be of wholemeal, wheat flour, or half and half, as you please.