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Episode 117: Rollin’ In Dough

Posted By Jacques Pepin On September 10, 2011 @ 5:04 pm In Episodes | Comments Disabled

Jacques Pepin making brioche [1]Simple flour and baking powder are pantry staples and the foundation of the step-by-step recipe for Soda Bread [2]. Jacques goes on to add yeast to flour for a country bread called Gros Pain [3]. He then makes a crusty Long Proofed Baguette [4]. Next, Jacques adds butter to a rich dough to make a light and tender Brioche [5]. Finally, he shows us how to use up any left-over bread by making Bread Galettes.

(Only the linked recipes are available online. Other episode recipes are available by purchasing Jacques’ book, Essential Pepin [6].)


Article printed from Essential Pepin: http://blogs.kqed.org/essentialpepin

URL to article: http://blogs.kqed.org/essentialpepin/2011/09/10/episode-117-rollin-in-dough/

URLs in this post:

[1] Image: http://blogs.kqed.org/essentialpepin/files/2011/09/jp117-80x80.jpg

[2] Soda Bread: http://blogs.kqed.org/essentialpepin/2011/09/18/soda-bread/

[3] Gros Pain: http://blogs.kqed.org/essentialpepin/2011/09/18/gros-pain/

[4] Long Proofed Baguette: http://blogs.kqed.org/essentialpepin/2011/09/18/long-proofed-baguette/

[5] Brioche: http://blogs.kqed.org/essentialpepin/2011/09/18/brioche/

[6] Essential Pepin: http://blogs.kqed.org/essentialpepin/book-dvds/

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