Basic pull-apart bread dough from Bake from Scratch: Artisan Recipes for Home Bakers (page 209) by Brian Hart Hoffman

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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.

Notes about this recipe

  • Eat Your Books

    Rising time of 1 hour.

  • Zosia on January 25, 2018

    An egg, butter and milk enriched dough that's quite soft but very easy to handle, well suited to intricate shaping. It has a rich, slightly sweet flavour and a soft crumb. It's the basis for several recipes in this book, both sweet and savoury; I was inspired by the Pesto sun-dried tomato rolls but filled them with store-bought sun-dried tomato-pesto tapenade. Delicious!

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