French Loaves

• An Ounce of Compressed Yeast
• 2 Quarts of Water
• 1½ Ounce

These are the dainty little loaves so generally used in our New Orleans restaurants and hotels. Make the dough as in Bakers’ Bread, and after it has risen and begins to drop, scale the dough off, and cut and mold them into little loaves of about the length of a man’s hand. Mold them round and set them to rise again. When they are very light, which will be in a few minutes, take them up and work