|
Posted to rec.food.cooking
|
|
|
Speaking of the five-minute artisan bread book
Serene Vannoy wrote:
> I just took a lump of the artisan bread out of the fridge, let it
> rise, rolled it out, filled it with a butter/sugar/cinnamon mixture,
> coiled it in a pie plate, let it rise a bit more, brushed it with egg
> wash, then baked it.
>
> James says "This is one of the best things you've ever made me, and
> that's saying something."
>
> That makes the book worth the dollar I spent on it. ;-)
Good stuff 
|