I’ve wanted to try making bread on a pan for the longest time. One evening I notice we ran out of bread, so it was a perfect excuse for not wanting to heat up the over anymore and just do it on the stove (turns out, heating the oven would’ve been faster…)
Using butter or margarine on a bread is all fine and dandy, but having different tasting table spreads is a nice luxury that needs not cost you an arm and a leg. I’ve done dozens of different variations, but this time I just had a bunch of shallots left-over from other meals. So onward with shallots we go.
So. I was making veggie broth and I was going to throw away the vegetable mash that had been squished for all the liquids. But, I don’t want to throw anything up and I was suggested to try to use it with buns.
Anna's Kitchen Experiments 