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Message
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Posted on 1/3/13 at 1:28 pm to Stadium Rat
This article has Folse's recipe which isn't what's used by Panaroma Foods. There's doesn't have the texture of prebaked French bread to me. I would guess the ingredients are loaded into dough like Rat did. I had it at an event they catered last summer and I didn't think it was all that great. Wasn't loaded enough.
LINK
And, here's an article on John Ed.
LINK
I posted this recipe in your last thread on crawfish bread. It uses the frozen bread dough.
LINK
LINK
And, here's an article on John Ed.
LINK
I posted this recipe in your last thread on crawfish bread. It uses the frozen bread dough.
LINK
This post was edited on 1/3/13 at 1:33 pm
Posted on 1/3/13 at 1:37 pm to Stadium Rat
i think the jazz fest bread is french...just pressed flat...but i may be wrong.
btw, who is the vendor at JF?
i thought i heard on Fitzmorris that it is Frances' Bakery in Metry, but im not sure. i dont ever remember seeing the sign at Jazz Fest, or maybe i just drink too much and forget
btw, who is the vendor at JF?
i thought i heard on Fitzmorris that it is Frances' Bakery in Metry, but im not sure. i dont ever remember seeing the sign at Jazz Fest, or maybe i just drink too much and forget
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