Home-Made Creole Light Bread from The Picayune's Creole Cook Book by The Times Picayune Publishing C
Sift the flour. Then put into a wooden bread trough or a pan, and make a hole in the center of the flour. Add warm water or milk sufficient to make a nice, smooth, rather stiff batter. Mix the yeas...
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Ingredients
- 2 Quarts of Flour
- ½ Cake of Compressed Yeast
- 1½ Pints of Milk, or Water
- A Teaspoonful of Salt
- A Tablespoonful of Lard
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