Pain de Ménage
A plain soft household loaf enriched with a little lard and milk, baked twice a week in farm kitchens.
- Prep
- 30 min
- Cook
- 35 min
- Total
- 65 min
- Servings
- 16
- Difficulty
- Medium
- Calories
- 190 kcal
Equipment
- •Two loaf tins
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 190 kcal
- fat
- 4 g
- carbs
- 34 g
- protein
- 6 g
- calories
- 190
Instructions
- 1
Whisk the yeast and sugar into the warm milk and leave 10 minutes until foamy.
- 2
Mix in the melted lard, then the flour and salt, and knead 10 minutes to a smooth soft dough.
- 3
Cover and prove until doubled, about 1 hour 30 minutes.
- 4
Knock back, shape two loaves and set them in greased tins.
- 5
Prove again for 45 minutes until they crown the tins.
- 6
Bake at 190C for 32-35 minutes until deep gold and hollow-sounding, then cool on a rack.
Chef's tips
Brush the hot crusts with butter for the soft finish Québec households expect.
Ingredient substitutions
- lard → butter or a neutral oil
Storage
Keeps 3 days wrapped; freezes well sliced.
Common mistakes to avoid
- •Hot milk that kills the yeast
- •Underproving, giving a dense crumb
Serving suggestions
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