<?xml version="1.0" encoding="utf-8" standalone="yes"?><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom" xmlns:content="http://purl.org/rss/1.0/modules/content/"><channel><title>Levadura on Pics and Cakes</title><link>https://picsandcakes.com/blog/en/tags/levadura/</link><description>Recent content in Levadura on Pics and Cakes</description><image><title>Pics and Cakes</title><url>https://picsandcakes.com/og-image.png</url><link>https://picsandcakes.com/og-image.png</link></image><generator>Hugo -- 0.146.0</generator><language>en</language><lastBuildDate>Fri, 30 Oct 2020 11:38:52 +0000</lastBuildDate><atom:link href="https://picsandcakes.com/blog/en/tags/levadura/index.xml" rel="self" type="application/rss+xml"/><item><title>Cinnamon Pull-Apart Bread</title><link>https://picsandcakes.com/blog/en/posts/2020-10-30-pull-apart-bread-de-canela/</link><pubDate>Fri, 30 Oct 2020 11:38:52 +0000</pubDate><guid>https://picsandcakes.com/blog/en/posts/2020-10-30-pull-apart-bread-de-canela/</guid><description>&lt;p>One day I woke up, saw this gorgeous brioche-style sweet bread on Claudia&amp;amp;Julia's Instagram, and knew I had to make it. In my case, I made two loaves, a medium one and a small one to give away. I really liked the texture, though I think I should have been more patient with the first proof of the dough so it would rise more and be fluffier. My taste-testers loved it; I'll have to make it again to truly enjoy it once my brain decides to start picking up the aroma and flavor of cinnamon again, after fully recovering from the aftereffects of damn COVID-19.&lt;/p></description></item></channel></rss>