Twist Loaves

Pain Tresse

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


Make the identical dough as in Bakers’ Bread. After the first rising and throwing in of water and working the Bread, cut the dough, and divide each portion into three pieces of dough. Dust this dough well with parched flour and roll the pieces out into lengths of about two feet, or a foot and a half, and plait them. Then lay them in a stiff cloth, as in French Loaves, and let them lie till they begin to rise. Place in the oven and bake to a nice brown.