French bread

 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.