French Bread

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

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 w