pane e pão e pain

Bread Museums Below, you will find a non-exhaustive list of museums dedicated to bread.

MUSEUM OF AMERICAN INSTITUTE OF BAKING 1213 Bakers Way, P.O. Box 3999 66505-3999 MANHATTAN, KANSAS T. (785) 537-4750 http://www.aibonline.org USA	BEZIRKSMUSEUM JOSEFSADT (old baker shop) Lange Gasse 34 A-180 WIEN AUSTRIA
Monsieur M.W. PLAETINCK INTERNATIONAL MUSEUM VOOR BROOD-BANKET-SUIKERKBAKKERIJ EN LJSBEREIDING Albert l. Laan 2 B-8480 VEURNE BELGIUM	LA MAISON DU BLE ET DU PAIN Place de l'Hôtel de Ville CH-1040 ECHALLENS VD SWITZERLAND
Lukas IMSENG BÄKER MUSEUM Tea- Room IMSENG CH-3906 SAAS-FEE SWITZERLAND	Bäckermeister P. WICK BÄCKEREIMUSEUM Alte Jonastrasse 80 CH-8640 RAPPERSWIL SWITZERLAND
MUSEE DE LA MAISON DU BLE ET DU PAIN 2, Grande Rue F-71350 VERDUN SUR LE DOUBS France T. 03 85 91 57 09	MUSEE DE LA BOULANGERIE Rue de la République F-84480 BONNIEUX France
Mr G.W. BARENDENSEN Het Warme Land NEDERLANDS BAKKERIJ MUSEUM Kerhofstraat 13 NL-8051 GG HATTEM NETHERLANDS	MUSEO DO PAO Quinta Fonte do Marrao, Apart. 1814 P-6270 SEIA SERRA DA ESTRELA PORTUGAL
MOSCOW MUSEUM OF BREAD Bread Business P.O. Box 34 MOSCOW, 129223, RUSSIA	CHAABOUNI Fondation For Heritage BREAD MUSEUM 5, Mongi Bali Street NABEUL TUNISIA
VATER UND SOHN Eiselen-Stiftung Fursteneckerstrasse 17 89077 ULM ALLEMAGNE

Ladurée

Walnut Bread Grissini with warm Camembert

Alternative options: insert a garlic clove in the middle of the cheese before wrapping it in aluminium foil or add pan fried shallots in olive oil.

Ingredients 2 whole camemberts 1-2 loaves of Poilane’s walnut bread Salt Aluminium foil

Instructions

Take the cheeses out of their boxes, remove their plastic packaging and peel their stickers off. Soak in salty water for 30 min. Put the cheeses back in their wooden boxes and wrap them in aluminium foil. Bake for 8 min in the oven preheated at 390°F or 200°C. Cut the loaves of the walnut breads in the shape of short grissini. Dip the walnut bread grissini into the warm walnut bread.

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Mint Brioche recipe http://www.poilane.fr/pages/en/michemore_recettes.php?recetteID=9#

Ingredients 1.1 lbs wheat flour 0.11 lbs granulated sugar 0.42 oz. kosher salt 0.53 oz. fresh yeast or 0.26 dry yeast diluted in a cup of water 5 eggs 7 oz. room temperature butter 7-8 branches of fresh mint 3-4 small brioche pans (optional)

Instructions

Strip the mint leaves from their stems, rinse them and chop them in small pieces. In a large bowl or on a counter, combine the flour with the salt, the granulated sugar, and the yeast. Add the eggs – one by one – to the mix. Blend in the butter and the mint leave bits. Create a loaf and place in a floured bowl. Cover with the cotton cloth and let rest for an hour. Recreate a loaf and let it rest for 20 min. Cut the dough into 3 pieces. You can either create 3 small brioche loaves or 1 larger braid. Cover your creation with the cloth and let it rest until it doubles in volume.

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