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this recipe uses a biga it's a pre-fermented dough that the french call a pate fermentee. it's started with a bit of yeast, and allowed to work for several hours. the advantage of making a biga is that because it ferments for a long time, which adds flavo
a famous restaurant here in peoria serves a submarine-style sandwich on this bread, called a "gondola" (sliced salami, ham, american cheese, lettuce & tomato). this bread is on the sweet side, and is also good served on the side with any italian dish, fro
a delicious way to serve canned fruits. use at least 3 cans of fruit; however, you can substitute other canned or fresh fruits, such as, grapefruit, fruit cocktail, bing cherries, apples or whole cranberries. adjust sugar according to the tartness of the
my husband and i went on a cruise to the southern carribean. we were served banana's foster, loved it. bought the dark rum, came home and made it. every time i am down to 2 bananas i just wait til they are just at the right stage of ripeness and voile, we
easy bread recipe taking about 3 hours from start to eating. first-timers can be successful with this bread if they aren't intimidated by the slight stickiness of the dough. this is an adaptation from bernard clayton's new complete book of breads. the loa
i searched for 20 years to find the definitive ginger cake recipe - this is it! so easy to make and full of flavour it keeps well and can be frozen - iced or uniced. this cake is ideal for morning or afternoon tea. i also like to take it on picnics. if yo
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