Anyone of you great bakers out there ever tried to duplicate (to some extent) the Manna from Anna bread?
Just curious...........I don't know what they do...but that stuff is sure good. I can't tell the difference between the DF and the non-DF.
Also, anyone ever tried using Montino flour, which is in Manna from Anna, in your baking? If so, how much and in what did you use it? It looks interesting and gives a nutty flavor.
Thanks so much,
(and Catfish, if you read this........I am so SOLD on your bread recipe--thanks again for posting it)
Manna From Anna
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