Excellent Family Bread

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Take a peck of sifted flour, half a pint of family yeast, or a gill of brewers' yeast; wet all up soft with new milk, or milk and water warm. Add a cup of shortening, and a teaspoonful of salt. Knead it faithfully, and set it in a warm place to rise. It is better to take the dough when risen, and work it down again; but some dislike the trouble, and bake it as soon as it rises. You must keep your dough for wheat bread very soft; but for rye, you may have it stiff.