Pain d'Epi for the Holidays
With two invitations to house parties this Holiday season, I decide to bring a decorative and edible contribution to the events. I made Pain d'Epi loaves in two sizes. The first were meant to be used as dinner rolls on New Year's Day when torn from the stalk, and were made using 34 oz. of flour to make 4 stalks. The second were meant for an appetizer party, and 4 loaves were made from just 17 oz. of flour. Both were a big hit, and no bread was left in either basket.
These were the full size laoves
These were the half size or "mini" Epi's
I also made Lavash crackers from Reinhart's BBA. These were made with 2 oz each of rye, white and stone ground whole wheat flour to make the dough. They were a hit with a sun-dried tomato and basil dip.