Pâtes aux Poires Brillat-Savarin

Pear Bread

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About



  • 1 cup milk
  • ¼ pound butter
  • 6 tablespoons


  1. Put milk, butter, sugar, and salt into a saucepan. Heat to melt the butter. Remove and cool to lukewarm. Crumble the yeast into the liquids. Stir until dissolved. Add beaten eggs and mix. Pour liquids into flour. Mix and then knead on floured board. Put into floured bowl, sprinkle with flour, cover, and let rise until doubled in bulk.
  2. Put dough onto counter.