Pain Ordinaire No. 3

French Bread

Preparation info

  • Makes about

    4 or 6

    loaves.
    • Difficulty

      Medium

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

Sponge

  • 1 (-ounce) cake yeast
  • ¼ cup warm water

Method

  1. To make the sponge, dissolve yeast in ¼ cup warm water. (I find compressed yeast makes better bread than dry yeast and is better when it is dissolved in water rather than milk.) Scald milk and then add butter, sugar, and salt. Stir until sugar and salt are dissolved and