Pain Ordinaire No. 3

Name: Pain Ordinaire No. 3 (French Bread)
Yield: Makes about 4 or 6 loaves.
Cuisine: French
Ingredients: 1 egg white; 1 teaspoon salt; 2 tablespoons cold water; 1 (⅗-ounce) cake compressed yeast or 2 packages dry yeast; 1 cup cold water; 2 tablespoons sugar; 4 cups sifted all-purpose flour; 1 cup cake flour; Butter and cornmeal to coat pans; 1 (⅗-ounce) cake yeast; Piece of butter; 1 tablespoon sugar; 1½ cup cold water; 1½ teaspoons salt; 2¼ cups sifted all-purpose flour; ¼ cup warm water; ¼ cup milk; ½ cup milk; 2 tablespoons butter

French Bread

Preparation info

Makes about
4 or 6
loaves.

Difficulty
Medium

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Ingredients

Sponge

1 (⅗-ounce) cake yeast
¼ cup warm water

Bread
Vegetarian

Method

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