I've made this bread in
traditional bread pan, mini loaf pans and muffin tins.
Not exact matches
Buttery little bundles of dough are tucked into muffin
pans and bake up into a tender roll, reminiscent of a French croissant in taste but with the velvety crumb of a
traditional rich, white
bread roll.
I've made this
bread several times now in a
traditional loaf
pan and it came out great.
The yummy dish reminds me of a collision between French toast and a lunch box ham sandwich — the
traditional version, a favorite during my childhood, is made with ham and cheese book - ended between white
bread, dipped in an egg mixture and then
pan fried or even deep fried (gasp) with raspberry preserves and powdered sugar to garnish!
I know... I threw a curve ball there but I needed to make this in a loaf
pan because this one started out as a
traditional zucchini
bread recipe.
It can be shaped into a
traditional baguette shape or enjoyed as sandwich
bread if made in a regular loaf
pan.
Saganaki, a
traditional Greek preparation named after the
pan in which it's prepared, is best served straight from the skillet, with plenty of toasted
bread for scooping up the savory tomato sauce.
Ride back up the valley to sample
pan chuta, a sweet flat
bread baked in
traditional clay ovens.