Creole White Bread RecipeOrigin: Cajun Period: Traditional |
Ingredients
450g flour 
Creole White Bread Preparation:Method:Add the yeast to about 100ml warm water in which 1 tsp sugar has been dissolved and allow to prove. Combine the flour and ground wheat with the salt and 3 tbsp sugar. Rub-in the lard, add the yeast mixture and mix thoroughly. Add just enough coocnut milk to form a dough. Tip onto a floured surface and knead until smooth. Place in a bowl, cover and set in a warm place to raise until doubled in side. Knock the dough back, knead once more then cut into two loaves. Place these in greased loaf tins, cover and allow to rise again. When the dough has almost doubled in size place in an oven pre-heated to 180°C and bake until golden brown all over (about 45 minutes). Serve warm with butter. |
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