Provencal picnic -Celebrate Bastille Day with a menu to enjoy en plein air.
Two tablespoons of nonfat milk powder can be used in place of the liquid milk; increase the amount of water in the dough to 1 cup. As you make this bread, keep in mind that the dough is wet and very sticky. The key to manipulating it is working quickly and gently; rough handling will result in flat, tough loaves. When possible, use a large rubber spatula or bowl scraper to move the dough. If you have to use your hands, make sure they are well floured. Because the dough is so sticky, it must be prepared in a stand mixer.
Stir up the batter for this easy yeast bread, scoop it into a 9" x 13" pan, and bake up a moist, golden flatbread, studded with melting cheese and chopped garlic. Serve it fresh; or let it rest overnight, then cut into strips and crisp in the oven, to make delightfully crunchy appetizer bread sticks. This recipe is a simple variation on Blitz Bread, our simplest no-knead bread.
A soft chewy bread roll about the size of a golf ball infused with cheesy flavor, pão de queijo is Brazil's favorite savory snack and an excellent recipe to add to your repertoire. The manioc starch is what gives the cheese bread an incredible gooey and chewy texture, so try your best to use both types of manioc starches. I always buy manioc starch in big quantities when I find it so whenever I decide to make pão de queijo, and that is quite often, I don't have to go hunting for it.
To form the dough, use an electric mixer with a dough hook or a bowl and wooden spoon. Dipping the pretzels in a mixture of simmering baking soda and water gives soft pretzels their trademark deep golden hue.
There is a wonderful Sardinian flatbread known as carta musica — sheet music, because it is nearly impossibly thin — that I never thought of making. Something about its ethereal nature made me assume (idiotically, as it happens) that it would be too difficult.
Originally made to accompany Black Bean and Sweet Potato Stew with Chillies and Polenta Triangles.
These crusty baguette-style loaves are more crust than interior, making them perfect for dipping. Dried apples and walnuts, kneaded right into the dough, pair beautifully with cheese fondue.
For a beautiful and tasty touch, sprinkle a bit of turbinado sugar over the top of the bread pudding before baking. When choosing bread for the recipe, look for a cinnamon raisin loaf made with only whole wheat flour.
