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1022. French Bread and Rolls.--Take a pint and a half of milk; make it quite warm; half a pint of small- beer yeast; add sufficient flour to make it as thick as batter; put it into a pan; cover it over, and keep it warm: when it has risen as high as it will, add a quarter of a pint of warm water, and half an ounce of salt,--mix them well together,--rub into a little flour two ounces of butter; then make your dough, not quite so stiff as for your bread; let it stand for three-quarters of an hour, and it will be ready to make into rolls, &c. :- let them stand till they have risen, and bake them in a quick oven.