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Alter Gustofrom Alter Gusto

Brioche léopard - ou pain au lait... -

Qu’est ce qui a des tâches marrons... Qui a des airs félins... Qui ne court pas, pas du tout et heureusement ! Qui sent très bon ? ... La brioche léopard, pardi ! Je vous explique tout, pas à pas…

C’est dimanche, c’est légal : Nusszopf, brioche tressée allemande à la noisette

King Arthur Flourfrom King Arthur Flour

Cinnamon-Apple Twist Bread

Cinnamon-Apple Twist Bread ~ This is bread with a twist - literally. Rolling the filling inside a log of dough (like the start of cinnamon buns), then cutting that log in half and twisting it leaves the filling half in and half out, resulting in a lively swirled appearance.

About.com Foodfrom About.com Food

Farmer's Bread

German Farmer's Bread, Baurenbrot recipe

Good Housekeepingfrom Good Housekeeping

Holiday Bread

Holiday Bread ~ Christmas mornings are busy. Prepare breakfast the day before by baking this simple stollen, a quick version of the traditional sweet bread. Set it out for everyone to enjoy with their choice of tea or coffee. It also makes a great gift. Prepare some ahead to freeze. Wrap in foil and seal in freezer-weight plastic bags — they'll stay good up to a month.

Food & Winefrom Food & Wine

Irish Brown Bread

Irish Brown Bread 3 cups whole wheat flour 1 cup all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 1/4 cups buttermilk 1 large egg, lightly beaten

Tous les alsaciens le connaisent et l'adore, il est souvent sur la table du petit déjeuner ... Normal, qui pourrait résister à une mie fondante recouverte d'un "crumble" ou "streusel" pour rester alsacienne, parfumé à la cannelle ... Chez moi, tout le...

German Griebenschmalz: Bread spread you won't find in the USA. But you can make it at home. Original and Authentic German Recipes. Find traditional and classic recipes, cakes and cookies, desserts and soups, bread and German specialties. How to Make German Griebenschmalz

Brioche russe // 600 g de farine - 250 ml de lait tiède - 12 g de levure de boulanger fraîche - 90 g de sucre en poudre + 40 g pour la garniture - 90 g de beurre mou + 50 g pour la garniture - 2 oeufs - 1 jaune d'oeuf + 1 càs de lait pour la dorure - sucre perlé - sucre glace