Several years ago, I worked for a couple of different bakers at farmers’ markets, selling bread and fielding questions, which were most often about storage. What folks wanted to know was how to keep ...
8 ounces day-old or stale bread from a country-style French or Italian loaf, torn into bite-size pieces 4 small garlic scapes, cut on the diagonal into ¼-inch pieces 4 small or medium eggs Separate ...
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