Home-Made Creole Light Bread

Pain de Menage a la Creole

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 2 Quarts of Flour
  • ½ Cake of Compressed Yeast
  • Pints of Milk, or Water
  • A Teaspoonful of Salt
  • A Tablespoonful of Lard


Sift the flour. Then put into a wooden bread trough or a pan, and make a hole in the center of the flour. Add warm water or milk sufficient to make a nice, smooth, rather stiff batter. Mix the yeast with a little tepid water till well dissolved, and add. Then set to rise over night in a warm place. In the morning take up and again make a hole in the center of the dough, and add half a tablespoonful of melted lard or butter, one and one-half teaspoonfuls of salt, and one and one-half pints of warm milk or water. Then add the flour and knead well about ten times. When it forms a smooth dough, form into a cake, and set to rise again. When risen to about twice its size, take it up and knead again about five times, that is, work one piece of dough over the other about five times, and set to rise again. Always, when setting to rise, sprinkle the bottom of the pan with a little flour. After an hour, take up the Bread and knead for about ten minutes, till you have a nice dough, that can be worked without sprinkling the biscuit board with flour. Then form the dough into two loaves. Place them side by side in the baking pan, and bake in a moderate oven for about three-quarters of an hour. Serve hot or cold.