The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Panade

SirSaccCer's picture
SirSaccCer

Panade

Not a bread, but something to do with it when you've baked too much! I stumbled on a nice recipe for panade from Hugh Fearnley-Whittingstall at The Guardian. This bread-based stew is a vegetarian favorite that I'd somehow never heard of. With extra sourdough baguettes lying around, no ideas for dinner, and a fortuitously-purchased head of cabbage in the fridge, panade seemed like the right thing to do. It was super tasty when baked in a cast-iron Dutch oven but I imagine just as good (and maybe not quite as wet) when done in an oven pan. I used parmesan for cheese instead of gruyere. Apparently one of the great things about panade is its flexibility: you can put basically anything into it and still get a rich, filling result.

Comments

idaveindy's picture
idaveindy

I got the "SaccCer" part quickly, Saccharomyces cerevisiae.   And I got the budding yellow yeast cell.  But I didn't get the red star until I remembered Red Star Yeast.  I guess  I'm just a Fleischmann's guy.

 

SirSaccCer's picture
SirSaccCer

Nicely spotted :) You must have some lab experience to have recognized budding yeast!

idaveindy's picture
idaveindy

My other thought was a Communist Party Peep(tm).

Our Crumb's picture
Our Crumb

SirSaccCer's picture
SirSaccCer

I used to think I was a punny guy but you YPD floor with me on that one.

PS awesome username; do you call your starter Mr. (Levain) Naturel?

Our Crumb's picture
Our Crumb

That would be the one, but it prefers to remain anonymous. 
Croissants: Flakey Foonts?

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