Home-Made Creole Light Bread

• 2 Quarts of Flour
• ½ Cake of Compressed Yeast
• 1½ Pints of Mi

Sift the flour. Then put into a wooden bread trough or a pan, and make a hole in the center of the flour. Add warm water or milk sufficient to make a nice, smooth, rather stiff batter. Mix the yeast with a little tepid water till well dissolved, and add. Then set to rise over night in a warm place. In the morning take up and again make a hole in the center of the dough, and add half