French-style sandwich loaf (Pan francés) from Yucatán: Recipes from a Culinary Expedition (page 194) by David Sterling
- all-purpose flour
- active dry yeast
- Show all ingredients...
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Rabbit ragoût with alcaparrado (Salmí de conejo); Scrambled eggs with sautéed chaya (Huevos revueltos con chaya/Chay-je'); Shrimp in garlic/citrus sauce (Camarones al mojo de ajo); Lobster tails poached in sweet coconut milk (Langosta con leche de coco); Smoky slow-roasted pork with cracklings (Lechón al horno); Yucatecan tripe stew with sausages, ham, and garbanzos (Mondongo a la Andaluza); Rustic Yucatecan tripe stew in tomato and chile broth (Mondongo k'aab-ik); Charcoal-grilled pork with achiote sauce (Carne asada con salsa roja); Striped mullet roe appetizer (Caviar Campechano); Vegetarian lentil stew with poached eggs (Potaje de lentejas con huevo); Pork, ham, and smoked sausage stew (Estofado de carne de cerdo con longaniza); Pit-smoked pork in achiote marinade (Cochinita pibil)
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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