Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • An Ounce of Yeast
  • Ounces of Salt
  • 2 Quarts of Water
  • Ounces of Sugar
  • Flour Sufficient to Make a Smooth Dough


Dissolve the yeast, salt and sugar into the water and mix in flour sufficient to make a nice smooth dough of medium degree, not too stiff, nor yet too soft. Work until it no longer adheres to the hand or bowl, and then cover with a cloth and set to rise until it has doubled in size. This will be in about four or five hours. When it begins to sink, work it well again and set to rise anew. When well risen divide the dough into equal pieces, and mold into round ball shapes, or into long loaves of about two inches in thickness. Lay the loaves on a board previously sprinkled with flour and at sufficient distance apart not to touch one another, and set to rise again. Let them rise to nearly double the previous size. Have the oven heated, transfer the loaves into it, wash over with eggs mixed with water, make diagonal cuts half way across on each loaf, half way through, and close the oven. When baked, brush off the flour, wipe the tops with a damp cloth and the Bread is ready to serve.