Home-Made Creole Light Bread

Pain de Menage a la Creole

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • 2 Quarts of Flour
  • ½ Cake of Compressed Yeast
  • Pints of Mi


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