The Spanish love their bread and after tasting this ... to rise for about an hour or until it has doubled in size. Line a baking tray with parchment and dust with flour. Loosen the dough with ...

Toast the slices of bread on both sides until pale brown. Rub one side of each slice of toast with the cut side of a clove of garlic, using a new half garlic every couple of slices. Rub the ...

The company already has its own in-house baking operation, and uses traditional New Orleans table bread, po-boy loaves and other products from Leidenheimer Baking Co., and that will be unchanged ...