Bread with Iermano Rye Flour and dill seeds

Bread with Iermano Rye Flour and dill seeds

About this recipe Rye flour is very particular. With its almost toasted hazelnut aftertaste, it goes well with fennel seeds, kummel, cumin etc. … A friend of mine suggested that I try dill seeds and I must say that they are an excellent alternative. The Iermano...
Neapolitan Buns

Neapolitan Buns

About this recipe I have to make a premise for the explanation of this recipe. In the hours of my food publishing laboratory of the Master Cibo & Società of the Bicocca University we talked about how you can write a recipe, and during a lunch break the students...
Christmas Bread

Christmas Bread

About this recipe Starting from the basic ingredients of the panettone, that is from those of the first dough, I thought of preparing this dessert that has all the softness of the panettone and only a delicate vanilla aroma. It is great for breakfast, but also at the...
Christmas Crown

Christmas Crown

About this recipe If you use ancient wheat flour, it is better to choose sourdough, while if you choose whole wheat flour, yeast is also fine. Choose the yeast also according to the time you have available: with fresh yeast in three hours you will have the bread ready...

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