Holiday bread brûlé from The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread (page 206) by Peter Reinhart

  • unbleached all-purpose flour
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  • high-gluten flour
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  • Show all ingredients...

  • EYB Comments

    Requires standing for 6 days and 7-8.5 hours to prepare. Can substitute rum or whiskey for brandy, lemon extract or almond extract for orange extract, Fiori di Sicilia for vanilla extract, coarse whole rye flour for dark rye flour, unbleached bread flour for high-gluten flour, heavy cream for milk. Can substitute the book's "Stollen" recipe for the "Panettone" recipe specified in this recipe.

Where’s the full recipe - why can I only see the ingredients?

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

    Requires standing for 6 days and 7-8.5 hours to prepare. Can substitute rum or whiskey for brandy, lemon extract or almond extract for orange extract, Fiori di Sicilia for vanilla extract, coarse whole rye flour for dark rye flour, unbleached bread flour for high-gluten flour, heavy cream for milk. Can substitute the book's "Stollen" recipe for the "Panettone" recipe specified in this recipe.

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