Pain Maison Mauricien (Dipain Lakaz)
The Quirky Foodster Team
Ingredients
- Bread flour — 4 cups (500 g / 1 lb 2 oz)
- Warm water — 1.5 cups (360 ml / 12 fl oz)
- Active dry yeast — 2 tsp
- Sugar — 1 tbsp
- Salt — 2 tsp
- Butter, softened — 2 tbsp
Method
- Dissolve the yeast and sugar in the warm water and let sit for 10 minutes until foamy.
- Combine the flour and salt in a large bowl, then add the yeast mixture and softened butter.
- Mix and knead for 10 minutes until smooth and elastic.
- Cover and let rise in a warm place for 1 hour, or until doubled in size.
- Punch down the dough and shape into a loaf, placing it in a greased loaf tin.
- Let rise for a further 30 minutes.
- Preheat the oven to 200°C (400°F) and bake for 30–35 minutes until golden and hollow-sounding when tapped.
Introduction: A simple, soft homemade white loaf, the everyday bread found on Mauritian breakfast tables and used for sandwiches throughout the day.
Cultural Background: French colonial influence shaped much of Mauritius’s bread-baking tradition, and this soft household loaf remains a daily staple, often bought fresh each morning from a local bakery or baked at home for larger families.
Tips: Knead thoroughly for a good rise and soft, even crumb. Let the loaf cool for at least 15 minutes before slicing for the cleanest cuts.
Variations: Shape into individual rolls for a quicker bake and easy portioning. Brush the top with a little milk before baking for a softer crust.
Storage: Store at room temperature wrapped in a cloth or bag for up to 2 days; freeze for longer storage.
Reheating: Warm in an oven at 160°C (325°F) for 5–8 minutes to refresh, or toast slices as needed.
Nutrition: Per serving (approx., 1 slice): 160 kcal, 5 g protein, 2 g fat, 30 g carbohydrate.
FAQs:
Q: Can this bread be made without a loaf tin?
A: Yes, shape it into a free-form round or oval loaf on a
Q: What is this bread typically eaten with?
A: Butter and jam for breakfast, or as sandwiches filled
- Bread flour — 4 cups (500 g / 1 lb 2 oz)
- Warm water — 1.5 cups (360 ml / 12 fl oz)
- Active dry yeast — 2 tsp
- Sugar — 1 tbsp
- Salt — 2 tsp
- Butter, softened — 2 tbsp
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