Light Bread, Invariably Good

Name: Light Bread, Invariably Good
Ingredients: nine pintcups of flour; one pintcup of good yeast made from hops; two pintcups of warm water; a pintcupful of warm milk

From La cuisine creole, 1885

This recipe yields consistently good results.

Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 52. The excerpt below is the record exactly as published.

LIGHT BREAD^ INVARIABLY GOOD. Take nine pintcups of flour, one pintcup of good yeast made f rom hops, two pintcups of warm water and a pint- cupf ul of warm mi

Cook this with the app: pantry check, scaling, and the assistant.