Nut bread

chestnut flour (100 g) • brown rice flour (100 g) • whole wheat flour (type 80) (100 g) • water (300 ml) • dry yeast • salt • cane sugar

bananas • cornstarch (about 100 grams) • almond flour (about 100 grams) • peanut butter (about 100 grams) • eggs • dark chocolate (about 75 grams) • plant-based milk (about 50 ml) • coconut sugar (about 45 grams) • cinnamon • baking powder • salt

rye flour • water (about 200 g) • sugar (about 20 g) • baker's yeast • butter (about 50 g) • salt (about 5 g) • pumpkin seeds and pine nuts (about 20 g) • egg yolk

brown rice flour (125 g) • amaranth flour (60 g) • cassava flour (30 g) • tapioca starch or potato starch (30 g) • psyllium husk (10 g) • granulated sugar • active dry yeast (8 g) • fine sea salt • maple syrup (40 g) • large egg • peanut oil (25 g) • hot water (about 140 ml) •

semi-whole grain rice flour (220 grams) • chestnut flour (30 grams) • eggs • gluten-free baking powder (5.5 grams) • muscovado or rapadura sugar (100 grams) • plant-based margarine, 79% fat (100 grams) • very ripe bananas • vanilla extract • spiced rum (optional) • very ripe banana

large eggs • almond flour (80 grams) • psyllium husk (10 grams) • baking powder

all-purpose flour (about 300 grams) • unsweetened cocoa powder (about 30 grams) • coconut sugar (about 15 grams) • margarine (about 70 grams) • unsweetened almond milk (about 200 ml) • fresh baker's yeast (about 12 grams) • salt

all-purpose flour (about 500 grams) • cane sugar (about 60 grams) • fresh yeast (about 20 grams) • warm whole milk or almond milk (about 150 grams) • large eggs • softened butter (about 150 grams) • Milk • chocolate chips

buckwheat flour (45 g) • chestnut flour (25 g) • cornstarch or potato starch (80 g) • tapioca starch (30 g) • sugar (55 g) • psyllium husk (5 g) • xanthan gum (7.5 g) • fine salt (2 g) • soy milk or cow's milk (80 ml) • large egg (about 50 g) • orange blossom water (10 g) • unsalted butter, softened (40 g, 82% fat) or soft plant-based margarine (70% fat) •

multigrain sandwich bread • almond milk (about 240 ml) • egg • vanilla sugar • heaping tablespoon date paste • cane sugar • sliced almonds • large fresh figs • thawed raspberries (about 100 grams)

sandwich bread • chocolate hazelnut plant-based milk (about 100 ml) • eggs • unrefined sugar • Butter or dairy-free butter for cooking

Sliced brioche or white sandwich bread • egg • Milk • Chocolate hazelnut spread or similar

thick slices of corn bread • egg • little plant-based milk (such as almond milk) • fig • pear • almonds • Pumpkin pie spice or mixed spice • Honey

stale bread (about 150 grams) • peeled garlic clove • fresh parsley • olive oil (about 30 grams) • egg • salt and pepper • almonds, peanuts, or cashews, etc. (about 50 grams)

almond milk (180 ml) • maple syrup • peanut butter • flour of your choice • bread • Coconut oil

▪ 4 1/2 to 5 cups all-purpose flour (about 550 to 600 grams) • ▪ 1 tablespoon dry yeast (about 14 grams) • ▪ 1 cup milk (250 ml) • ▪ 3 tablespoons sugar (about 40 grams) • ▪ 2 teaspoons salt (about 12 grams) • ▪ 3 1/2 tablespoons margarine (about 50 grams) • ▪ 2/3 cup sour cream (about 150 grams) • ▪ 1 teaspoon vanilla powder • ▪ Shredded almonds • ▪ 1 whole egg and 1 egg white • For the egg wash: • ▪ 1 egg yolk + a little milk + a little sugar

fresh baker's yeast • warm milk (80 ml) • all-purpose flour (300 grams) • salt (3 grams) • sugar (30 grams) • egg • heavy cream (100 ml) • Chocolate hazelnut spread (such as Nutella)

herb ham from the deli, about 1/8 inch (3 mm) thick • mortadella, cooked salami, or similar deli meat • fruit yogurts • Shredded cheese (a mix of 3 cheeses is delicious) • firm cheese: Comté, Morbier, Gouda, or Mimolette, cut into cubes • pain au chocolat (chocolate croissant) • croissant • apple turnover • rum baba • flan • baguette • Fruit salad (see previous recipe) •

pear • country-style bread • brie (80 g) • honey • Mixed salad greens • pine nuts (20 g)

stale baguette • egg • milk (250 ml) • sour cream (or crème fraîche) • light brown sugar (or more, to taste) • red plums • sliced almonds

Beaufort cheese (about 400 grams) • Comté cheese, preferably young (about 250 grams) • Tomme de Savoie (about 250 grams) • dry white wine from Savoie (about 250 ml) • Kirsch (about 30 ml) • garlic clove • cornstarch • rustic country bread or walnut bread

ground beef (1 kg) • Vitelotte potatoes (1.2 kg) • onion • butter (about 100 grams) • olive oil • salt and pepper • coarse salt • breadcrumbs (made from stale bread) • roughly chopped hazelnuts • edible dried flowers (optional)

stale baguette, cut into 6 slices • milk (400 ml) • eggs • granulated sugar (100 g) • butter (20 g) • sliced almonds (optional)

whole milk (200 ml) • eggs • day-old baguette (or 2-day-old) • Sugar, maple syrup, or chocolate hazelnut spread

medium kabocha squash (about 2 1/2 to 3 pounds) • sliced whole wheat bread (about 8-10 slices, 300 grams) • thick-cut pork belly or thick-cut bacon (about 300 grams) • eggs • plant-based milk (such as cashew milk for creaminess; 250 ml) • shredded cheese (such as Comté or Swiss; 25 to 50 grams) • lemon juice • olive oil • pumpkin seeds • green curry powder • Sichuan pepper (or regular black pepper), to taste • Salt, to taste •

stale bread (about 400 grams) • milk (500 ml) • eggs • granulated sugar (120 grams) • ground cinnamon • Butter and flour for the pan • For decoration • Powdered sugar • About 20 chopped hazelnuts

bread flour (about 350 grams; use a high-quality brand if possible) • fresh yeast (about 12.5 grams)