Country Bread with Seeds

Country Bread with Seeds

About this recipe I called it this bread because it refers to the French “pain de campagne” which is slightly wholewheat. The seeds, which I adore (I don’t know if it is understood!), in my opinion enrich the taste of bread giving a pleasant...
Stone-ground Flour Bread

Stone-ground Flour Bread

About this recipe This easy to make bread can be made with any type of flour. I prefer the stone-ground one, which contains more substances than the grain, but choose the one you like best. If you opt for the stone-ground one, remember that it won’t be a...
Potatoes Rolls

Potatoes Rolls

About this recipe To make it less difficult to peel the potatoes, they should not be completely cold, which is why it is better to let them cool just the time you burn your fingers when you pick them up. Also it is better to boil the potatoes with the peel, so the...
Grace’s Baos

Grace’s Baos

Last night I went to BaoHouse’s cooking class at the Cucinista cooking school. A really nice evening in an informal and relaxed atmosphere. I discovered Grace’s baos a couple of years ago and fell in love with them. The bao are very soft steamed rolls...
Bread with Mixture of Ancient Grains

Bread with Mixture of Ancient Grains

About this recipe The ancient mixed grain flour I used is from the Molino Angeli which uses the mixed grains developed by Professor Benedettelli of the University of Florence. The mixture is a very interesting phenomenon because, by planting grains of ancient...

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