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A cloth-lined basket in which bread is allowed to rise before baking.

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Pastry Pantheon: Glorious, Traditional European Yeast Cakes

Medieval bread bakers hard at work Fruit-studded aromatic stollen from Germany, Polish babka shaped like a ladies skirt, Austrian and Alsatian kugelhopf baked in a fluted mold, high-hat Italian panettone, and their French kissin’ cousins, the brioche, the baba, and the savarin, are all related yeast doughs that have delighted kings and commoners since medieval … Continue reading →

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