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Proposition pour le visuel d'une boulangerie artisanale biologique.
Client : Biocoop Mougel (Metz - 57, France)
I used the Artisan Bread in Five Minutes buttermilk dough recipe (basically the same as the master recipe, but with 1 cup of buttermilk and 2 cups of water instead of 3 cups of water). I shaped it according to the instructions for ciabatta in the book (wetting my hands to keep the dough from sticking, instead of using flour).
These came out well for sandwiches, a little softer than the regular recipe.
This “Low-fat Vegan Banana Bread” recipe from The Compassionate Cookbook can be found on vegetarian.about.com/od/breakfastrecipe1/r/bananabread.htm. The recipe will ask you to cream butter and sugar, so for those of you who don’t know how to (I only had a vague inkling), here is a link.
I adore this particular recipe! It was lightly sweet and so cake-like, but I still felt healthy eating it (for breakfast).
I used my adaption of the Peasant Loaf recipe from "Artisan Bread in Five Minutes a Day".
Most of the Rosemary fell off but the Sea Salt stayed.
Most homes, particularly in the rural areas do not have an oven, bread is baked in a large communal oven.
Unbaked loaves prepared at home are given an identification mark, placed on a wooden board, covered with cloth and then transported to the baker :)
Soft and buttery dough braided around seasoned meat and cheeses. Grab my recipe at modernmrscleaver.com/2013/07/15/braided-taco-bread/
Digital capture; editorial. From a bread series I shot recently. The eventual goal is to produce a small recipe book for holiday bread baking.
This fresh loaf came straight from the hearth ovens of The Denver Bread Company.