Ingredients:
For the Fermented Dough:
18 g fresh baker’s yeast (or 8 g dehydrated dry yeast)
100 g oatmeal flour
100 ml lukewarm milk or water
For the Brioche:
450 g oatmeal flour
60 g powdered sugar
9 g salt
4 whole eggs
Vanilla extract
1 cap of orange blossom water
100 ml lukewarm milk
100 g unsalted butter (not melted)
1 egg yolk beaten with milk for glazing
Instructions:
People start laughing when heavy-set dancer comes to stage, but as he starts to dance, everyone’s mouths drop…
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Brown Sugar Honey Glazed Carrots
Indulge in this delightful summer salad that remains fresh in your refrigerator for up to 2 months.
Spray this around the house and keep the bugs away – you won’t see them flying around again.
Cranberry Orange Bread with Simple Glaz
