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12 bottles of our 2009 Langosta for only $100.00 -- This limited case sale only available while supplies last.

Fresh and zesty citrus aromas initially envelop the senses, aided by floral accents that lead to a creamy, rich mouthfeel extending through the lengthy finish.  With outgoing and persistent flavors of Asian pear, melon and quince, Langosta is dry and crisp while offering an appealing degree of viscosity via the addition of oak-aged Semillon.
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Home Food Chef Karim’s Homemade Bread
Chef Karim’s Homemade Bread
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Recipes
Written by Chef Karim   
Tuesday, 23 September 2008 19:47
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Makes 3 large round loaves Ingredients 1 lb bag of Bakers flour 1 lb bag of all purpose flour ½ lb of whole wheat flour 1 cup non salted butter melted with thyme 3 tbsp of dry yeast 3 tbsp of salt 3 tbsp of sugar ¼ cup olive oil 1 ½ cup water Two eggs blended Pastry brush In mixer, put water, yeast, sugar, salt and flour and blend well. Add oil and clarified butter. If needed add water until dough is elastic in texture. Get large cookie sheet and put olive oil on sheet. Separate dough into three balls. Place on cookie sheet and press down to form a circle of dough. Brush the loaves with eggs. Cover and let rise in warm location for 30 minutes. When raised, bake at 350 until brown and risen. Approximately 12-15 minutes depending on convection oven heat.
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Roblar Winery And Cooking School - 3010 Roblar Ave. - Santa Ynez, CA 93460 - Phone: (805)-686-2603

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