Book (Practical) Recipe Bake the bread with a Staub.

Product description ※Please note that product information is not in full comprehensive meaning because of the machine translation.

Recipe
Staub is a cast enamel pan with excellent heat conduction and heat retention, and makes food fluffy and delicious. There are great advantages to baking bread in this pan. Hard breads with less oil and fat such as campagne are difficult to make in a home electric oven. The cause is lack of steam and fans. This causes the dough to dry out. By putting it in the Staub and covering it and baking it in the oven, the moisture of the bread itself becomes steam in the pan, the coupes open comfortably and the inside is moist. It is delicious and can be baked. The Staub is also excellent as a mold, and the fire is even. Milk breads mixed with milk and butter have a moist finish, and they look pretty and stand out on the table as they are. The recipe is compatible with the general round type 18, 20, 22 cm, and includes Cinnamon Roll made with Blaser of shallow sautéed bread, English Muffin of 10 cm mini cocottes, hamburger buns, etc. This is a book that will be the final version of making breads baked in the Staub.