TENDER BREAD DOUGH – PATE A PAIN TENDR
This is a no-fail recipe that makes a tender, light loaf. I use it as a base for just about all my recipes that call for dough, such as the buns for PAN BAGNA (page xx) or the dough for Flammekeuche (page xx). It’s a winning recipe, and once you’ve made it you’ll put it in your “favorites” file.
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Servings | Prep Time |
1 pound dough | 15minutes |
Cook Time | Passive Time |
20-25minutes | 2-3 hours |
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