loured bake-board and knead
well about 25 minutes, until the dough is smooth, fine-grained and
elastic, and does not stick lo the bake-board or hands. Chop a knife
through the dough several times; knead and chop again. This makes the
bread finer and closer-grained, or, so Aunt Sarah thought. Knead in
all the flour necessary when first mixing the bread. When sufficiently
kneaded, form into a large, round ball of dough, rub all over with
soft lard, or butter, to prevent forming a crust on top and keep from
sticking to bowl, and set to rise, closely-covered with a cloth and
blanket, in a warm place until morning. In the morning the bread
should be very light, doubled in quantity. Take out enough dough for
an ordinary loaf, separate this into three parts, roll each piece with
the hand on the bake-board into long, narrow pieces. Pinch the three
pieces together at one end and braid, or plait, into a narrow loaf.
Brush over top with melted butter; set to rise in a warm place in a
bread pan, closely-covered, until it doubles in size--or, if
preferred, mold into ordinary-shaped loaves, and let rise until
doubled in size, when bake in a moderately-hot oven with steady heat.

Frequently, when the "Twist" loaves of bread were quite light and
ready to be placed in the oven, Aunt Sarah brushed the tops with yolk
of egg, or a little milk, then strewed "Poppy Seeds" thickly over. The
poppy seeds give an agreeable flavor to the crust of the bread.

AUNT SARAH'S RAISED ROLLS (FROM BREAD DOUGH)

A portion of the white bread dough may be made into raised rolls.
These rolls are excellent without additional shortening, or, in fact,
without anything else being added. Mold pieces of the bread dough into
balls the size of a walnut; roll each piece flat with the rolling pin,
dip in melted butter, fold and place close together in a bake pan. Let
rise _very_ light, then bake about 15 minutes in a very hot oven. If a
teaspoonful of flour browns in about two minutes in the oven, it is
the right temperature for rolls.

CLOVER-LEAF ROLLS

Take pieces of the bread dough, the size of a walnut, cut into three
pieces, mold with the hand into round balls the size of small marbles;
dip each one in melted butter, or butter and lard, and place three of
these in each Gem pan. (These pans may be bought six or twelve small
pans fastened together, and are much more convenient than when each
one must be handled separately when baking). Allow small rolls t