Artisan bread takes seedless-grape topping

Tag: seedless grape

Master breadmaker Didier Rosada passed on techniques for artisan breads in workshops held during the past two weeks at Y. Hata & Co.

Rosada is head instructor at the National Baking Center in Minneapolis and the San Francisco Baking Institute. He trained and led the Bread Bakers Guild Team USA to victories at the Paris Coupe du Monde de la Boulangerie in 1996 and 1999.

His master classes for professional chefs and home bakers yielded a number of recipes. Here's one of the easiest for home use:

Panella de Uva
2 cups flour
4 tablespoons whole-wheat flour
1 3/4 cups water
1 teaspoon dry instant yeast
1 1/2 teaspoons salt
3 1/2 tablespoons sugar
1/3 cup chopped walnuts
1/3 cup pine nuts