Pain Maison (Dipin Lakaz)

Name: Pain Maison (Dipin Lakaz)
Yield: 8
Cuisine: Seychelles
Ingredients: Bread flour — 500 g (4 cups); Instant yeast — 7 g (2 1/4 tsp); Salt — 10 g (2 tsp); Sugar — 1 tbsp; Warm water — 300 ml (1 1/4 cups); Vegetable oil — 1 tbsp

The Quirky Foodster Team

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Servings

Ingredients

Bread flour — 500 g (4 cups)
Instant yeast — 7 g (2 1/4 tsp)
Salt — 10 g (2 tsp)
Sugar — 1 tbsp
Warm water — 300 ml (1 1/4 cups)
Vegetable oil — 1 tbsp

Method

Combine the flour, yeast, salt and sugar in a large bowl.
Add the warm water and oil, mixing until a shaggy dough forms.
Knead for 10 minutes until smooth and elastic.
Cover and let rise in a warm place for 1-1.5 hours until doubled.
Gently deflate the dough and shape into a round or oval loaf.
Place on a floured baking tray, cover, and let rise a further 30-40 minutes.
Preheat the oven to 220°C (425°F).
Score the top and bake for 25-30 minutes until golden and hollow-sounding when tapped.

Introduction: A simple, crusty white bread, a staple found at homes and bakeries across the Seychelles.

Cultural Background: Fresh bread is baked daily across the Seychelles, this simple crusty loaf reflecting French colonial baking traditions adapted to local Creole kitchens.

Tips: A hot oven helps develop a good crust — preheat thoroughly before baking. Let the bread cool fully before slicing for the best texture.

Variations: Add a handful of chopped herbs to the dough for a savoury variation; brush the top with a little water before baking for a shinier crust.

Storage: Store wrapped in a cloth at room temperature for up to 3 days.

Reheating: Refresh day-old bread by warming briefly in a hot oven for a few minutes to restore some crispness.

Nutrition: Approx. 170 kcal, 5 g protein, 34 g carbohydrate, 1 g fat per slice.

FAQs:

Q: Can this bread be made with wholemeal flour?

A: Yes, though the texture will be denser; a mix of white and wholemeal flour gives a good balance.

Q: Why does the dough need to rise twice?

A: The first rise develops flavour and structure, while the second, shorter rise ensures a light, airy crumb after shaping.