French Loaves from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
These are the dainty little loaves so generally used in our New Orleans restaurants and hotels. Make the dough as in Bakers’ Bread, and after it has risen and begins to drop, scale the dough off,...
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Ingredients
- An Ounce of Compressed Yeast
- 2 Quarts of Water
- 1½ Ounces of Salt
- Flour Sufficient to Make a Smooth Dough
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