Alsatian gingerbread
Bread
Adapted from Jacquy Pfeiffer’s The Art of French Pastry. Makes a single low-slung, honeyed loaf. Feel free to add spices or boost the quantities given; I have here (and also added a touch of salt). And if you want a sugar glaze, paint it on once the loaf comes out of the oven.
Share:
0
11
0
Comments