Bakers’ Bread

Pain de Boulanger

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • An Ounce of Compressed Yeast
  • Ounces of Salt
  • 2 Quarts of Water
  • Flour Sufficient to Make a Smooth Dough


Allow one ounce of compressed yeast to one quart of luke warm water, and mix well in a wooden bread trough. Then add flour enough to make a nice smooth dough of medium degree, not too stiff, nor yet too soft. Work it well, and then let it stand for about five hours in a warm place, so as to rise well. When it drops, or begins to fall (you can tell this by watching the sides of the dough), add the same amount of water that was used in making the dough, putting two teaspoonfuls of salt into the water before adding it. Work this well, and then throw down on the table, cut and mold the dough into loaves of whatever length is desired, and take a smooth stick and press lightly down across the loaf about two inches from the edge. The bakers put the loaves into the oven without setting in a pan. Watch carefully, and see that the oven is of the temperature mentioned above. By following these directions, you will have nice, fresh, sweet New Orleans Bakers’ Bread.

The above quantity will make about five loaves.