Breaking Breads: A New World of Israeli Baking--Flatbreads, Stuffed Breads, Challahs, Cookies, and the Legendary Chocolate Babka
Kalamata Tapenade Brioche Snails
Page 223
| Course Type: Breads
(1 review)
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Recipe Review
kateq from annapolis, md
Full disclosure: I used my tried and true brioche dough (Baking with Julia) but otherwise followed the recipe, making the tapenade from this book as well. I used some Mahon instead of the gouda and dried thyme instead of fresh. These are really pretty and quite delicious. Mine took longer to bake but that could be the difference in the dough or the oven.
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