August 3, 2010 - 1:51pm
Pear Bread
This wonderful bread made with sugar pears, unbleached all-purpose, whole wheat and rye flours, is based on Sandra Avital's (Le Pétrin) recipe for "Pain Rustique aux Poires".
This makes GREAT toast.
More detailed description and recipe here: Pear Bread (etherwork.net/blog/?p=1311)
-Elizabeth
(Yes, I made this by hand. Yes, the dough is exceedingly sloppy....)
Sandra Avital's (Le Pétrin) recipe is here: Pain Rustique aux Poires (sandrakavital.blogspot.com/2008/12/pain-rustique-aux-poires-pour-stphane.html) - recette en français
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The pear bread from Clayton's Breads of France. I posted on it back at my very beginning on TFL. It is delicious and not difficult to work with. Yours looks lovely. c
Is this the one? Clayton's Breads of France - Piquenchagne - Pear Bread (thefreshloaf.com/node/10172/clayton039s-breads-france-piquenchagne-pear-bread) If so, you're right, it's likely we would like it.
Alas, I do not have that book, trailrunner. I'm guessing from looking at the bread in the photo there that it is made with white flour only? (all-purpose? bread?)
-Elizabeth
Yes I would have to look it up but it is with only white I believe. It has been over a year since I made it. I would be glad to send the recipe toyou.c
That's a kind offer, C. But I'm sure I can get the book out of the library.
Are there other recipes in that book that you recommend?
-E