Well, not really circuses.
We just got back from a place that served the most sumptuous chocolate bread. Michael ate some every meal and actually asked the chef for the recipe. So I was going to make some for his birthday. The problem is that the recipe is handwritten, and a little difficult to decipher. Unfortunately I don't make bread often enough to recognise what is credible, so I'm at a loss with the proportions. Perhaps some helpful soul out there can verify for me how much salt and yeast should go per cup of flour. (I tried looking up some basic bread recipes in my cookbooks to get an idea, but they were very unhelpful, giving all the proportions with packages of yeast.)
So the recipe calls for 2 lbs. of flour. (How much is that in cups, by the way?)
Then 4 TSP of salt and yeast. I assume this is teaspoon? Because otherwise there would be a B in there? But then why the all caps? Perhaps because the chef is French? Anyway, there's a big difference between tsp and Tbl, and I want to make sure the loaf doesn't end up too bland or too salty. Any help and guidance would be much appreciated. If it turns out well I'll post the recipe here.