Thursday, June 23, 2011

FRENCH BREAD

After softening one cake of compressed yeast in one-half cup lukewarm water, stir in enough flour to make a very stiff dough. Knead well, shaping into a ball. Make two cuts on top about one-quarter inch deep. Place in a pan of tepid water until it swells and floats. When very light put into a bowl containing one-half cup salted water, stir in enough flour to make a stiff dough. Let stand in a temperature of 68 or 70 degrees F. until light. Shape into loaf, let lighten again and bake.

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