They are not only beautiful to look at, but they also taste amazing. You can vary the recipe and enhance the flavor by using extra virgin olive or pumpkin seed oil instead of neutral vegetable oil.
Category: Breakfast/Brunch
Bread From The Pot 2.0
Three years ago I started my blogging adventure with a recipe for a simple wheat bread baked in a pot. Click here to get that recipe. 124 recipes later I would like to share with you another version of this timeless classic. This time around your bread will mature longer, with less yeast for an even…
Brioche à Tête (Brioche Parisienne)
The French name: brioche à tête refers to its shape (tête means head). The classic brioche is baked in a traditional round, fluted mold with a small “head” on top. It’s often simply called Brioche Parisienne. For best results please use European style butter, like Plugrá, Finlandia or Kerrygold.
Bread From The Pot
A minimum of ingredients and effort for a maximum of taste. The dough doesn’t require time-consuming kneading, just give it plenty of time to rest and mature. Bake the bread in a cast-iron pot or a heat-resistant pottery dish with a lid. Baking bread in a pot covered with a lid re-creates the conditions of…
