French Loaves

Des Petits Pains Francais

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
  • 2 Quarts of Water
  • Ounces of Salt
  • Flour Sufficient to Make a Smooth Dough


These are the dainty little loaves so generally used in our New Orleans restaurants and hotels. Make the dough as in Bakers’ Bread, and after it has risen and begins to drop, scale the dough off, and cut and mold them into little loaves of about the length of a man’s hand. Mold them round and set them to rise again. When they are very light, which will be in a few minutes, take them up and work them well separately, and then mold them again and gently press in the center with a smooth stick. Lay them in a box with a stiff cloth over them, and let them lie for a few minutes. Take off the cloth and set them in the oven to brown nicely. Set to cool as above indicated.