Celebrate Greek Easter with this irresistible Tsoureki recipe! A traditional sweet bread infused with aromatic mastica and mahlepi!
Vasilopita, or Greek New Year's Bread, is a sweet yeasted egg bread scented with orange and traditionally served on New Year's day. A coin is hidden inside and whoever gets it has good luck for the year.
This is a traditional Scottish Bannocks Recipe, or Scottish Skillet Bread. These were traditionally made with barley or oatmeal, so we have used oatmeal in this recipe. You can change it up with added ingredients like bacon bits, chilli, herbs, or cheese if you wish!
The traditional Tuscan flatbread, perfect for snacking or as a hearty sandwich base.
Skip to recipe This traditional bread from the Finnish archipelago has a sweet, malty and syrupy taste. The bread is known all over Finland as saaristolaislimppu. Archipelago bread is eaten throughout the year but for many Finns it is also an essential part of the Christmas dinner table. Even though this bread can be enjoyed just with salted butter, Finns often top it with fish or seafood. I like to enjoy my archipelago bread with gravlax or a shrimp mayonnaise. This bread is also a fantastic side dish for fish soups. In the summer, salmon and perch soups are popular here. Finns love ice fishing, and burbot soup is the most popular wintertime fish soup. The great thing about this bread is that it gets better by time and can be prepared a couple of days beforehand. 🙂 It can also be frozen, which is a good thing considering that this recipe makes a good amount of bread. The dough fills either three 1 liter bread forms or two 1,5 liter ones.
In Scandinavia, there is a tradition of baking a cardamom-filled bread called pulla. Find out how to make this comforting Finnish cardamom bread at home!
Skip to recipe This traditional bread from the Finnish archipelago has a sweet, malty and syrupy taste. The bread is known all over Finland as saaristolaislimppu. Archipelago bread is eaten throughout the year but for many Finns it is also an essential part of the Christmas dinner table. Even though this bread can be enjoyed just with salted butter, Finns often top it with fish or seafood. I like to enjoy my archipelago bread with gravlax or a shrimp mayonnaise. This bread is also a fantastic side dish for fish soups. In the summer, salmon and perch soups are popular here. Finns love ice fishing, and burbot soup is the most popular wintertime fish soup. The great thing about this bread is that it gets better by time and can be prepared a couple of days beforehand. 🙂 It can also be frozen, which is a good thing considering that this recipe makes a good amount of bread. The dough fills either three 1 liter bread forms or two 1,5 liter ones.
A very easy traditional Chilean bread, hallulla is the perfect addition to any meal of the day! Crunchy crust, fluffy on the inside and oh so delicious.
These traditional onion and poppyseed bialys are crispy and airy, and loaded with sweet caramelized onion flavor. Karen's Kitchen Stories.
Traditional halloumi pies Χαλλουμοτες
This shaobing is a sort of bread/pastry that has a crisp exterior covered with sesame seeds and a layered interior that provides some bite. While the shaobing has quite a large variation of styles depending
You might have noticed that i have kick started a month of blogging marathon since yesterday and the theme for this month's Mega marathon is A-Z International Flatbreads. Obviously after an Egyptioan bread,my today's post goes to Tibet, which is an autonomous region of China. And Tibet is a traditional and historical region of Centrel Asia. Tibet is the highest region on Earth. With Lhasa as capital, Tibet is well known for Dalai Lama, the spiritual leaders of Tibetan people. Tibet cuisine is not that much well known for me, hence i want to discover this cuisine. To kick start my culinary experience with this cuisine, i tried my hands with a flatbread. Balep Korkum is a Central Tibetan style bread which is a flatbread. Tibetans makes many kinds of bread and each areas have their own unique style of breads. But Balep Korkum is one of the easiest flatbread you can make easily at home with usual ingredients you can find in your pantry. Round and quite easy, this flatbread is definitely a simple dish to prepare if you want to make something quick as a bread to serve along with your favourite sauces or curries. In Tibet, these days, balep korkun is almost exclusively white bread. Though traditionally, in the days before more modern milling machinery, they would have been prepared with whole wheat or barley. In Lhasa, balep korkun is sold either sweet or plain. The sweet versions, which carry a small red mark, are made with purang, which ressembles quite like the concentrated sugar cane juice as much as like Indian jaggery. In my case, i sticked completely with whole wheat flour, hence my Balep korkum got the prefect rustic texture. And obviously i served this pan fried Tibetan flatbread with an Indian spicy side dish to please our tastebuds. This bread stays prefect for two days in room temperature. However we had this bread even for our breakfast with some salted butter and jam after toasting them. Recipe Source: Here 2cups Whole wheat flour 1tbsp Baking powder Water as per need Salt Take the flour, baking powder, salt in a bowl, add gradually water and knead everything as smooth and soft dough. Divide the dough into 5-6 balls and keep them aside for half an hour. Roll each ball as bit thick round discs and keep aside. Meanwhile heat a frying pan on high flame, once its hot, put the flame as medium and drop the rolled bread to the pan, cover with a lid. Cook for 10-15minutes and flip the bread, cook on the other sides until both sides of the bread turns golden brown. If you want to grease the frying pan, dont hesitate a second to add a dollop of butter or drizzle some oil for cooking the breads. Serve warm with butter, jam or else with spicy side dishes. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 92 An InLinkz Link-up
Qagħaq tal-Ħmira, or Yeast rings, are small pillowy soft aniseed spiced buns covered with sesame seeds. A traditional Maltese sweet treat to enjoy for breakfast or as a teatime snack.
Bread pudding is one of those nostalgic bakes that is a cross between a pudding and a cake and one that takes me right back to my childhood. It is something my Mum made regularly and yet I've never made it before. But we were talking about it at the weekend and I suddenly had an urge to make some... probably something to do with the need to fill up my contantly hungry sons. Despite rummaging through all my scraps of paper and recipe books I couldn't find Mum's recipe anywhere so I had to resort to some research on the internet, took what seemed to be the best elements from several recipes and this was my version which wasn't too bad... although I will get Mum to give me her recipe again so I can do a comparison! In a large bowl tear up 400g of white bread (I used the crusts as well but you can remove them if you like) and add 600ml milk and allow to soak for 10 mins. Using your hands or a wooden spoon, mash it all up to combine. Stir in 450g dried fruit (I used raisins and currants) and 100g sugar. Then add 50g Self Raising flour and one & a half tbsp of mixed spice. Finally add 2 beaten eggs and 100ml of melted butter. Pour into a rectangular or square baking tin approx 20cm x 25 cm and bake for one and a half hours at 150 deg C. Turn up the heat to 180 and cook for another 10 mins or so until pudding browns. Excellent warm with custard or eaten cold. It's the sort of pudding that makes you feel you should be doing a long hike or a strenuous bike ride but after a miserable grey day like today when the damp fog hasn't really lifted and the lights have been on all day indoors I think it's a perfectly acceptable pudding for when sitting on your backside in front of a sewing machine all day... don't you?
Loukoumades, one of my favourite Greek pastries, are sweet fritters (similar to doughnuts) that are deep fried till golden brown and served warm with a honey syrup, sprinkled with cinnamon and nuts. Just be prepared to get deliciously messy when eating these purely yummy puffs. INGREDIENTS: 1/2 kilo flour 2 teaspoons yeast 1 teaspoon salt
As jy in parstyd ’n kannetjie goed gegiste soetmos in die hande kan kry, moet jy eenvoudig ’n baksel mosbolletjies daarmee maak.
Perhaps you have an itch for some homemade baking or you're currently in "quarantine" status like we are and loaves of bread are harder to come by these days. Whatever the case may be, there's something comforting about a delicious loaf of homemade bread baking in your oven during uncertain times. Today, in an effort
A very soft and tender Italian bread topped with sesame seeds. Perfect to serve with a pasta dinner.
Make some freshly baked and irresistibly fluffy and fragrant milk bread at home without needing to fuss around with tangzhong!
With kids out of school and a lot of free time on our hands, this might be the perfect remedy. Here is an article I did for Parents Magazine in August of 2019. I felt now would be a great time to archive it here so you all can access it. I hope you enjoy, and please feel free to tag me on instagra
Soft Milk Bread
Kucha Polish Sweet Bread Kucha is a polish sweet bread that has been on my Mom's side of the family for many generations. It is pronounced, "Cuha" and it became our family's traditional holiday breakfast bread for Easter, Thanksgiving and Christmas mornings. The crumbs to this bread are many people's favorite part, and I have to agree, they are delicious! I remember hearing stories of my great grandmother teaching my grandmother when she got married, then my grandmother making it, then my Mom and yesterday I ventured into the unknown territory! I had always wanted to make the bread, but since we live so close to my parents we always were gifted a loaf on the holidays by my Mom to enjoy with our own family the morning we would wake. This Easter, Jeremy's family is coming to celebrate with us, so it was time to make my own batch. The day has to be set aside when making Kucha, since it becomes a 5 hour process between prep, rising and baking- but trust me, if you invest the time you won't regret it! In fact, this morning when we woke, I could still smell the bread in the kitchen making it very difficult to resist them until Easter morning! This recipe makes 4 loaves of bread- it is perfect for sharing with family and friends and still enjoying on your holiday morning. Want to know how we did it?? To ensure that my boys had a clear way to follow the recipe in the future, I photographed EVERY step to lessen confusion. So pardon the mass pictures, as they should be helpful in trying to recreate the recipe. Here we go! Start by prepping- grind one lemon to retain the rind for a lemon zest. Then set aside 5 eggs about 30 minutes before hand to ensure the eggs are at room temperature. Get your yeast ready ... and set aside the following ingredients for your dough preparation: 2 sticks butter 2 c milk 1 c sugar 2 tsp yeast 1/2 tsp mace 1/2 tsp cinnamon 1 tsp vanilla 1 1/2 c golden raisins (optional) Heat 2 c milk on very low temperature. When warm take out 1/4 c of the milk and set aside in a small bowl. Add 2 sticks of butter to the remaining milk in saucepan, add the lid and turn off the heat. Let the butter melt. In the bowl with the 1/4 c milk, add a pinch of sugar and 2 tsp yeast ... ... stir gently and let it rise. Put all the flour (7 cups) in a large bowl, add the lemon rind as well as the mace and cinnamon. Gather your 5 eggs ... Crack them ... and set aside. Before moving on with your eggs, check on your yeast to make sure it is becoming activated. Now, beat all 5 eggs with the sugar and vanilla until it has a lemony coloring. Slowly add the egg mixture to the flour mixture ... then the yeast mixture ... and finally the melted butter and milk mixture from the stove top. I love seeing my Mom's hands working with my boys' hands, so sweet! Use a wooden spoon to mix together. If you want to add golden raisins, add them at this time. When it is completely mixed, beat the dough with your hand until it comes off of your hand quickly. My mom showed Cole how to do this. This was my favorite part when I was little! My brother, sister and I would all take turns slapping the dough- Cole started and got weirded out by the texture on his hands ... Braydon gave it a try and then started to eat the dough on his hands, so I took over. When the dough pulls from your hand, it is done. Scrape the dough from the sides of the bowl. Take a piece of wax paper and cover the bowl ... then place a towel over the wax paper and place in the oven that has been warmed for 3 hours, allowing the dough to rise. While the dough is rising, begin making the crumbs. On medium/low heat, melt 2 sticks butter in a deep fry pan. While I made the crumbs, my Mom and the boys watched the Velveteen Rabbit- I love how they all cuddle up close to each other! Back to the crumbs- In a small bowl, mix together 2 3/4 c flour and 1 1/4 c sugar. When the butter is completely melted in the pan, pour the flour and sugar into the pan and using a wooden spoon, slowly stir it all together. When your crumbs resemble this texture, you are done. Turn the stove off and let the crumbs cool- while eating some of course! Considering we had a few hours while the dough had to rise, we decided to cover our crumbs for later and head out for a donut run for the boys ... and a much need coffee run for Mommy and Grammie! Sweet Braydon fell asleep on the way home, so when we came home we set up a picnic to Cole's request where Grammie, Mommy and Cole sat around on a blanket in our family room and had lunch together. We checked on our dough and it was ready! See how much the dough had risen?? Cole and I separated the dough into four sections, for our four loaves .... we admit, we played a little with the dough! Spray your 4 loaf pans with a non-stick spray and fill the pans with the dough. Beat up 1 egg and brush the egg over the top of the dough ... ... Cole was so patient and helpful, but I think he was getting a bit tired at this point! Now that our egg has been brushed onto our dough, it is time to add the crumbs. CRUMBS! Take a large spoon to top the dough with the crumbs ... evenly distributing them amongst each loaf. Gently pat the crumbs into the egg topped dough to help the crumbs to stick, but be careful not to press down too hard because the dough with not bake as high, as the rising element will be patted out. Let the loaves rise again for about an hour, covering them with a towel and let them sit on top of your counter, untouched. After the hour, you should notice that the dough and crumbs have risen again, measuring to the brim of your loaf pans. Preheat your oven to 350 degrees. While I got started on some dishes, Grammie and the boys played trains. Once the oven is ready, gently place all 4 loaves in to bake for 30 minutes. Place a piece of foil under the pans to catch the crumbs that may fall while baking. After 30 minutes you will find this delicious bread waiting for you! Let the bread cool for about 15 minutes before removing from the pans. After the loaves have cooled about an hour out of their pans, cover to keep them fresh, or enjoy! I am so blessed to have had yesterday's baking time with my Mom. I am so grateful to have learned our family's tradition and to have also shared it with both her and my own boys! What a special time for us all- continuing our tradition with another generation!
This 4 ingredient artisan bread recipe is super easy to make and is the perfect side for any meal.
Do you want to make your own bread? We've created a beginner's guide to breadmaking that will have you baking the perfect loaf in no time!
How To Score Bread Like The Professionals! This Full Bread Scoring Guide Breaks Down All The Stages To Help Beginner And Experienced Bread Bakers
Hokkaido Milk Bread - Light and fluffy Japanese bread that is easy to make! This milk bread recipe uses the tangzhong roux method which helps create a tender loaf of bread that's perfect with a bit of butter on it for breakfast!
This is a traditional Scottish Bannocks Recipe, or Scottish Skillet Bread. These were traditionally made with barley or oatmeal, so we have used oatmeal in this recipe. You can change it up with added ingredients like bacon bits, chilli, herbs, or cheese if you wish!
An easy yet versatile yeasted sweet bread recipe that uses basic ingredients and can be transformed into dinner rolls, cinnamon rolls, or sticky buns.
