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The pans should be well oiled and the loaves should never more than half fill them.
Bread should be put into a hot oven and loaves should rise during the first fifteen minutes.
It should continue browning for the next twenty minutes then reduce the heat somewhat.
Small loaves require 45 minutes, large ones 1 hour.
Biscuits and rolls require a hotter oven than bread. They should rise for the first five minutes and then should begin to brown.
After 15 minutes reduce the heat and at 30 minutes the biscuits should be golden brown and thoroughly baked inside. Remove bread from the pans as soon as it comes from the oven.
Keep covered with a clean cloth until cool then place in a stone jar or tin box.
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