Egg steamed bread

st DOUGH: • fresh yeast (25 grams) • milk (80 ml) • water (60 ml) • egg yolks • sugar (60 grams) • unsalted butter (25 grams) • all-purpose flour (250 grams) • salt • nd DOUGH: • st dough • egg •

small to medium potatoes • tuna in water or oil • roll (day-old bread) • Milk as needed (you can also use soy or oat milk) • Chopped parsley, to taste • Garlic powder, to taste • egg • Salt, to taste • Cheese pieces (any kind) • Breadcrumbs, • Oil for frying,

eggplants • grated Parmesan cheese (about 120 grams) • breadcrumbs or soaked stale bread (about 120 grams) • Plenty of fresh basil • Black pepper • egg

stale bread (about 30 grams) + enough milk to soak • water (1 liter) • eggplant (about 450 grams) • egg • grated Parmesan cheese (about 100 grams) • breadcrumbs (about 70–80 grams) • fresh parsley • salt and nutmeg

plus 1 tablespoon water (250 ml) • refreshed sourdough starter (70 g) • sugar • bread flour (600 g) • eggs • extra virgin olive oil • salt • As needed, all-purpose flour for working the dough • As needed, extra virgin olive oil for working the dough • broccoli leaves (300 g) • extra virgin olive oil • garlic clove •

for the starter • bread flour (80 grams) • active dry yeast (15 grams) • warm water (40 ml) • starter (90 grams) • bread flour (160 grams) • all-purpose flour (100 grams) • unsalted butter (70 grams) • sugar (70 grams) • egg yolks • warm water (170 ml) • the first dough •

Ingredients for 1 panettone (about 2.2 lbs): • bread flour (about 400 grams) • all-purpose flour (about 120 grams) • fresh yeast (about 13 grams) (or 2 teaspoons active dry yeast (about 6 grams)) • egg yolks (about 150 grams) • unsalted butter, plus 2 tablespoons for the top (about 150 grams + 30 grams) • sugar (about 140 grams) • honey (about 20 grams) • warm water (about 220 ml) • Panettone flavorings and spices (vanilla, orange zest, rum or other liqueurs) as desired • golden raisins (about 350 grams) (or 1 cup raisins and 1 cup candied fruit) • paper panettone mold (for 2.2 lbs/1 kg)

For the sandwich: • re-milled semolina flour (about 250 grams) • all-purpose flour or bread flour (about 250 grams) • sunflower oil (about 50 grams) • heaping teaspoon acacia honey • fresh baker’s yeast (about 12 grams) • still mineral water (about 300 grams) • Sesame seeds, • egg yolk + 1 tablespoon milk for brushing • For the filling: • roast beef (see my recipe "Roast Veal Eye Round with Fondue") • Steamed corn, •