Sponge Bread

Preparation info

    • Difficulty

      Easy

Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About

Method

Take three quarts of wheat flour, and three quarts of boiling water, mix them thoroughly; let them remain until lukewarm, then add twelve spoonfuls of family yeast, or six of brewers. Place it where it will be warm; keep the air from it, and leave it to rise. When it is light, work in flour to mould it, and a little salt. Let it stand for a second rising, then shape into loaves and bake.