Re: Louisiana french bread.

Y'all are missing the tasty conculsion. 

Where to you think the namesake for bread pudding comes?


Mary Fisher <mary.fisher@[EMAIL PROTECTED]
> wrote:

> "Barry Harmon" <johnfrum@[EMAIL PROTECTED]
> wrote in message 
> news:Xns9ACAB104D15ADjohnfrumoptonlinenet@[EMAIL PROTECTED]
> >
> 
> ...
> >>
> >> Am I right in thinking that traditional FB has to be eaten the same
> >> day - so don't make too much of it?
> >>
> >> Bertie
> >>
> >>
> >>
> >
> > If it's made as a straight dough bread, which is the traditional
French
> > method, from what I've read, then you're right, it won't last over
night.
> >
> > I make mine with a preferment and it lasts through he next day, and
even
> > after as toast.
> 
> It toasts itself?
> 
> There's clever :-)
> 
> Mary