Bakers’ Bread from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Allow one ounce of compressed yeast to one quart of luke warm water, and mix well in a wooden bread trough. Then add flour enough to make a nice smooth dough of medium degree, not too stiff, nor ye...
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Cooking tools:
- Wooden bread trough
Ingredients
- An Ounce of Compressed Yeast
- 1½ Ounces of Salt
- 2 Quarts of Water
- Flour Sufficient to Make a Smooth Dough
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