Yet another Panettone for the holiday. The other went fast. This loaf was baked substituting olive oil for butter. No difference so far as method. Just a bit less lipids, but probably a more perfumed and healthy option. Buon Natale!
Feel free to follow us on social media for the latest news and more inspiration.
I love croissants. I love everything about them. Their layers of texture, from their crispy outside to their buttery...
From my earliest days of baking bread and seeking guidance, I usually return to one person; Thierry Delabre. Known as...
I can't deny being a little obsessive about "getting it right," at least with baking. Take my pursuit of a perfect...
I first noticed Pip Agnew on his site, The Fresh Loaf blog Filled with his personal baking notes and...
0 Comments