Pan Bread

Pain de Plaque

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
  • ¼ Pound of Lard
  • 2 Quarts of Water
  • Ounces of Salt
  • Flour Sufficient to Make a Smooth Dough
  • Ounces of Sugar (If Desired)


This is a nice, large-loaved Bread, with a dainty crust, that is somewhat glutinous, and, as the name indicates, is baked in a pan by our bakers. It is remarkable for the daintiness of grain of the Bread after baking. Make the same dough as for Bakers’ Bread, only work the loaves twice over; then put them in the oven and dredge lightly with flour. As they begin to rise make a light paste of flour and water or egg and water and spread very lightly over them. This is brushed lightly with lard to keep from getting too crusty. Bake in a rather hotter oven than the other Bread.