On the rise breads and pastries

Hi I'm Karen for Expert Village our loaves have definitely double in bulk they have been rising for about 1/2 hour. If you like to have a nice shiny glaze on top of the loaf then I'm...

So after the dough has rested on the table for a half hour, We can weigh the dough to prepare panettone with limoncello in portions 1 kg For panettone with limoncello, the weight should be less than 1...

Good morning, My name is Alfonso Pepe from Pepe's Pastry Shop located in Sant Egidio Monte Albino, near Salerno. Today we are going to show you how to make our traditional panettone. So, now...

Good morning. My name is Sabatino Sirica. This morning let me show you how to prepare the baba. Now, let me list the ingredients of this of this delicious Neapolitan dessert. Flour, Here we have salt,...

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My name is Brandon Sarkis and on behalf of Expert Village today I am going to show you how to make a real French baguette. About ten minutes has passed so let's go ahead and unwrap this big...

Hi, my name is Brandon Sarkis on behalf of Expert Village. Today I am going to show you how to make a real French baguette. I am going to come back through with my handy dandy spatula to scrape the...

Hi, I'm Father Dominic the Bread Monk, author of "How to Be a Breadhead" and this is a Breadhead Minute. An important step in bread-making is knowing when that first rising...

LEE ANNE: We travel across the country to find the most unique eats that have been reinvented. TED: Eating House in Miami. TAMARA: The Cuban bread torrejas. They're making French toast out of...

Hi! I'm Cindy Dunsmore. I'm the assistant pastry chef at the Penn State Bakery. My job is supervisory. There's three of us that manage the bakery and, um, so that's how...