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Pain Grenoblois, or how I spent the afternoon

Posted on: January 4th, 2010 by Barbara O'Neal 8 Comments

Pain Grenoblois

Raisin Nut Bread, made from a pate Viennoise starter, a little rye flour, and the liquide levain I’ve been working and working with. I also soaked the raisins in orange juice and a little bit of vanilla.  Isn’t it beautiful? I know what I’ll be eating for breakfast tomorrow!

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8 Responses

  1. And thank you for the great comments on SofE! I must try that spice shop!

  2. The Pueblo booksigning was, in a word, astonishing. Lots of people, lots of laughing, sold out the books. I hope to see you in Louisville!

  3. Suzanne says:

    Hi Barbara,
    How was the Pueblo Booksigning? I Hope to make the Louisville one! I just finished the Secret of Everything, loved it! Surprising twists and turns and ultimately romantic. Can’t wait to try the baked french toast recipe. Savory Spice Shop-great place to buy spices, Denver, Boulder or online at http://www.savoryspiceshop.com

  4. Good choice, Suzanne. The braiding always feels so creative to me!

    Shapiing loaves is what I lose when I’m away from bread for awhile. It’s definitely something the hands remember.

  5. Suzanne says:

    I scratched the baguette idea, and made Challah bread instead. I have not made it in a while, so am a bit rusty with the braiding, but the taste was just what I was looking for! Great smell on a freezing morning.

  6. It was very beautiful bread, I must admit. Tried the dough hook on the new KitchenAid, however, and it battered the raisins a bit too much.

  7. Suzanne Martinez says:

    It is beautiful! You inspired me to make fresh baguettes- thanks!

  8. Mel says:

    That looks fantastic! You’re a baking guru : )

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