Bakers’ Bread

Pain de Boulanger

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • An Ounce of Compressed Yeast
  • Ounces of Salt
  • 2 Quarts


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 yet too soft. Work it well, and then let it stand for about five hours in a warm place, so as to rise well. When it drops, or begins to fall (you can tell this by watching the sides of the dough), add t