[Sca-cooks] bread, again
Antonia Calvo
dama.antonia at gmail.com
Mon Apr 5 16:17:51 PDT 2010
Terry Decker wrote:
> I'd use butter unless they specifically call for oil. You will
> probably either want to melt the butter or use it at room temperature,
> so that it will blend into the dough more easily. When I hear the
> term "French bread" rather than a specific name, it usually means an
> enriched white bread, usually with milk and butter, a little sugar,
> and possibly a couple of eggs. A variant of the Elizabethean "pouf."
> Have fun and let us know how it tastes.
Really? I think crisp, unenriched baguette.
--
Antonia di Benedetto Calvo
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Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
-Georgeus Gershwinus
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