you know, those square, 3/4 inch sliced white loafs? they may be considered pain de mies... (unsure about that...).
i love their super-soft, tender texture and would like to recreate them, if anyone has any idea on how to do so...
San Francisco's $4 Toast Goes Soft
In desperate need of the perfect brioche dough recipe
How to prevent a soggy croquembouche?
About/Contact CHOW |
Posting Guidelines |
CBS Entertainment | About CBS Interactive | Jobs | Advertise