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EAN13
9782352553205
Éditeur
Éditions de l'Épure
Date de publication
11 avril 2019
Collection
Dix façons de préparer
Nombre de pages
24
Dimensions
21,3 x 12,3 x 0,2 cm
Poids
55 g
Langue
fre

Poilâne's Rye And Raisin Bread

Apollonia Poilâne

Éditions de l'Épure

Prix public : 10,00 €

If Mata Hari were a loaf of bread, it would be our rye-and-raisin loaf: a combination of sweet and sour flavors. A rye flour based bread, speckled with currents from Corinth, to be precise. We have nicknamed the loaves "pavés" – or bricks, because of their compact texture. My father used to butter two slices he would join together in a sandwich as a snack in my schoolbag. I definitely had an edge during recess. One common use for our rye and raisin bread is for the cheese platter. And the bread is especially good with blue cheeses. It is also a good base for a British bread and butter pudding since it has both the bread and the raisins. But that’s not all… the richness of the flavors of the bread calls for versatile uses whether is it for seafood, poultry, or vegetables…
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