reasons for making coccodrillo

in re: Coccodrillo revisited: I was looking at Carol Field’s recipe for coccodrillo again, wondering why I had wanted to make it in the first place. Oh HERE it is:

The result is an extremely light bread with a crunchy dark-speckled crust and a very chewy interior.

There was also the very tantalizing photograph that John Wright posted in the Yahoo! bread pictures group (look for “John Wright”).

Coccodrillo Posts:


This entry was posted in baking, bread - yeasted & unyeasted, cookbooks, etc., food & drink on by .

* Thank you for visiting. Even though I may not get a chance to reply to you directly, I love seeing your comments and/or questions and read each and every one of them. Please note that your e-mail address will never be displayed by me. Also note that you do NOT have to sign in to Disqus to comment. Click in the "name" box and look for "I'd rather post as a guest" that appears at the bottom of the "Sign up with Disqus". After checking the box, you will be able to proceed with your comment.

"Comment Moderation" is in use. It may take a little time before your comment appears. Comments containing unsolicited advertising will be deleted as spam (which means any subsequent comments will be automatically relegated to the spam section and unlikely to be retrieved). Disqus comment area  wp-image-2332