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 (Sunday, 14 December, 2003)
- Coccodrillo revisited (Tuesday, 10 February, 2004)
- reasons for making coccodrillo (Thursday, 12 February, 2004)
- Catching up: Coccodrillo once more (BBB March 2008) (Friday, 10 September, 2010)