Muffin Bread

Pain Leve a la Pate de Galette

Preparation info

  • Difficulty

    Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • 3 Cupfuls of Flour
  • A Pint of Milk
  • Β½ Cake of Compressed Yeast
  • 4 Eggs
  • ΒΌ Pound of Butter
  • A Teaspoonful of Salt

Method

Scald the milk and add the butter. When it grows luke warm, add the yeast dissolved in three tablespoonfuls of warm water. Add the salt and flour, and beat well for about ten minutes. Set in a warm place over night. In the morning beat the yolks of the eggs well, then the whites to a stiff froth; add the yolks and beat well, then add the whites, and mix all thoroughly. Beat till very light, let stand for about a quarter of an hour, and then bake in a buttered pan for about twenty minutes in a quick oven.