Artisan Bread Making »
InstructionsRecipe from "Artisan Bread Every Day" by Peter Reinhart; used the all egg yolks version. Made it in one day by refrigeration for about 4 hours rather than overnight; but that was plenty. These are four-strand braids, about 7.1 oz of dough per strand.
Category: Food & Cooking
Type of item: Food
Egg yolks version -- had plenty after making a Swiss buttercream in another Craftsy course.
What was your inspiration?
First day of Chanukah. For our bridge club's holiday dinner tomorrow.
What are you most proud of?
What advice would you give someone starting this project?
Do use both poppy and sesame seeds, looks great!