The similarities between recipes for traditional Jewish and Christian breads

This gluten free challah bread recipe is also dairy free, so it's perfect for any holiday table. It also makes amazing gf French toast, sandwiches, or bread pudding.

This delicious cabbage recipe uses Indian spices including curry powder, cumin seeds, and garam masala to create an aromatic, vegan side dish.

Trinidad is known for its small family-owned Bakeries that offer a wide selection of fresh bread along with local savory and sweet treats. One sweet treat that will make many Trini people salivate at the thought of them is Currant Rolls. This sinful pastry is made with currants wrapped and rolled between buttery, flaky pastry layers. The texture is a mixture of the crunchy outer crust with the soft chewy inner layers and fruity bursts of currants. The flavors are just as layered as the pastry, with sugar, butter, currants, and spices coming together in a symphony for your taste buds. This recipe is a must-have for any sweet pastry lover and home baker for all these reasons.

While milk bread methods yudane and tangzhong are similar in some ways, there are differences between them you should know before using either at home.

The best Texas Kolaches Recipe with an easy, pillowy soft yeast dough, plus recipes for both sausage AND ham and cheese fillings!

Celebrate the Festival of Lights with Food Network's best Hanukkah recipes. We've got ideas for latkes, brisket, rugelach and more.

With egg salad tucked between slices of white bread, Japanese Egg Sandwich (Tamago Sando) is a timeless snack you can find in every convenience store in Japan. The creamy filling is bursting with a rich egg-yolk flavor and the shokupan slices are soft and pillowy. Some claim it‘s the absolute best egg salad sandwich they‘ve ever tasted!

This cream-filled bread called “Cream Pan” (Kurimpan) is one of my favorite pastries in any Japanese bakery. It has been a popular item in Japanese bakeries for as long as I can recall. In Japan, Cream Pan is one of the best-loved sweet breads. Although traditionally, you wrap thick custard cream in sweetened dough and bake. In this recipe, you bake sweet, fluffy bread first and then fill it with light custard. This is the latest method of making Cream Pan, and it’s even more delicious.   The vanilla custard flows from the top of the moist bread when you open it. It's so fulfilling that it is almost like enjoying it in heaven. What is Cream Pan? Cream Pan is also known as Kurimpan. It's a type of Japanese sweet bread that's filled with custard cream. Cream pan is a Japanese bread that has a soft texture similar to famous brioche bread. It's also similar to Shokupan (Japanese milk bread).  In the early 1900s, the owner of one of Japan's oldest bread factories invented the Cream Pan. His inspiration for incorporating custard cream into the bread dough came from the Choux Cream (cream puffs). A sequence of deep incisions that wrap around the bread in a half-circle form, almost like a glove, is Cream Pan's characteristic look. These cuts were not originally included in this sweet bread but were later added to prevent the bread from developing hollow cavities during baking. These cuts allow for ventilation, which helps the bread not to burst in the oven. After you have learned how to make the base for this bread (Kurimpan), you can make many other kashipan and delicious Japanese bread.   Cream Pan  Cream Pan's most crucial component is custard cream. Cream Pan's custard cream ought to be soft enough for you to enjoy the smooth tongue feel. It should, however, have enough body to resist the heat of the oven and remain intact inside the bread. However, in this recipe, we are going to bake the bread first and fill it with custard cream later.  Cream Pan with very soft cream fillings, especially whipped cream, was most likely produced from Cream Pan purchased earlier from a bakery. It might turn out very differently if you plan to prepare a custard recipe that isn't meant for this bread. Although it may be suitable for another use, it may not be suited for oven baking. Japanese Stuffed Bread Types Japanese bakeries often offer a variety of bread and pastries with delicious fillings. Melonpan: This Melon shaped bread has a cookie crust. Some Melonpan varieties have cream fillings that are flavored with melon. Anpan: Filled with red bean paste (azuki). In some parts, it’s called Anko. Kare pan: Kare pan, aka curry pan, is a deep-fried bread shaped like a donut; this Kare pan dish is covered with panko breadcrumbs and deep-fried. The Kare Pan filling is a sweet and savory Japanese curry. Choco korone: This sweet bread has a shape of a horn and is filled with chocolate pastry crème, and it’s also known as Chocolate Cornet.   Cream Pan Recipe Ingredients  For the dough 9 oz all-purpose flour 2-3 TBSP of sugar ½ tsp of salt ½ tsp of yeast 3 TBSP of butter 1egg yolk 5 oz of whole milk Custard cream 3 egg yolks 5 TBSP of sugar 1 TBSP of flour 2 tsp of cornstarch 9 oz of whole milk 2 TBSP of unsalted butter 3/4 cup of heavy cream Instructions Bread Dough: Combine milk and egg yolk. In a bowl, mix flour, sugar, salt, and yeast. Gradually add the egg-milk mix to the flour. If dry, add a touch of water. Let dough sit for 10 mins to absorb moisture. Knead on a surface until smooth (about 2-4 mins). Spread dough, add butter, fold, and knead until combined. Place in a greased bowl, cover, and let rise for 1 hour. Custard Cream: Gently heat milk and half the sugar. Whisk egg yolks with remaining sugar until fluffy. Add vanilla, salt, cornstarch, and flour to yolk mix. Slowly incorporate hot milk into the yolk mix. Return to heat, stirring until thickened (about 1-2 mins post boiling). Mix in butter until smooth, then chill in the fridge. Shaping the Dough: Check if dough has doubled. If it shrinks when poked, let rise longer. Divide into 8 pieces, shape into buns, and rest for 5 mins. Preheat oven to 375F. Preparing the Custard Cream: Whip heavy cream and sugar until foamy. Sieve and smooth the chilled custard. Gradually mix in the whipped cream. Baking: After 40 mins, brush buns with egg yolk. Bake for 15 mins, rotating halfway. Remove, wrap in plastic while hot, and cool. Assembly: Make a hole in each bun using a chopstick. Fill with custard using a piping bag. Enjoy your Cream Pan! Do you have a soft spot for our Japanese Cream Pan? Pin the photo below and let your Pinterest pals drool a little. Go on, spread the yum! How to store Cream Pan? The Cream Pan can be kept at room temperature until ready to use, but the custard cream should be refrigerated before the next day, as it will soon get bad. It's not something to be concerned about. Trust me; the cream pan will disappear right before your eyes! Last Words I really hope you try this cream pan recipe. I really love making these types of sweet bread and if you've missed it, you can check this Filipino Ensaymada Recipe or Famous Maritozzi (Italian Sweet Bun). It's a bit easier to make than the cream pan; however, a cream pan is totally worth the effort.

Fluffy on the inside with a crispy coating these fusion inspired sweet potato bread/farls are perfect for St Patrick's Day or any time of the year.

The similarities between recipes for traditional Jewish and Christian breads

This article discusses the difference between types of yeast, explains how yeast works, the history, and how to use the different types.

This Japanese egg sandwich (tamago sando) is made with jammy, soft-boiled eggs and filled with a simple, creamy egg salad made with Japanese mayo. It's sandwiched between two soft slices of Japanese milk bread to make this the best Japanese egg sandwich!

So long, baking confusion! We're breaking down exactly when and how to use bread flour vs. all-purpose flour.

In between rounds of Sushi Go Round (Thanks Allergy Mom! It's my new game addiction) I found myself in the mood for some comfort food. My cravings turned to something I've wanted to make for awhile, pagach. Pagach is Slovak bread filled with cabbage or sometimes potatoes. I always loved it slathered in butter when my mom and grandma Helen would make it. I had my parents dig out the recipe from my grandmother's church cookbook a while back only to find out that the recipe calls for ten cups of flour!! My dad also found this recipe online for a smaller batch and with a few alterations I made my first batch on my own. I was happy with the result. Though my batch was a tad thinner it could have easily passed for one made by my mom or grandma. Here's what I did: Pagach (Slovak Cabbage Bread) Makes 2 large flat breads (approximately 11x14 inches) Adapted from GoToCentralEurope.com and The Sacred Heart League Cookbook from Livonia, Michigan. Dough: 3 1/2 cups flour (I used white spelt, but I plan on using all-purpose next time) 1 teaspoon salt 2 1/4 teaspoons (1 pkg) dry yeast 1/4 cup warm water 1 tablespoon of sugar 2/3 cup scalded milk, cooled to lukewarm (I used warmed soy milk) 1 egg 1/3 butter, melted (I used Earth Balance margarine) Filling: 1 medium to large head of cabbage, chopped 1 medium onion, diced 4-6 tablespoons of butter (again EB for me*) salt and pepper *Optional: 1/4 teaspoon of granulated garlic (I found that when I'm using Earth Balance instead of margarine a tiny bit of dry garlic makes cooked cabbage taste more like it was cooked in butter. I have no idea why this works but I do it all the time.) Additional butter (or EB) -Stir the yeast in the water and a pinch of sugar and let sit for a few minutes to proof. -Add flour and salt to the bowl of a stand mixer with a dough hook and stir together to distribute. -Beat the egg into the warm milk along with the melted butter and remaining sugar. Add the wet ingredients to the flour and salt and mix until a smooth dough forms. -Place the dough in a oiled bowl and cover with plastic wrap. Allow to rest until doubled. -When doubled, punch the dough and give it a few quick kneads before recovering and allowing it to double again. -Make the cabbage filling by cooking down the cabbage, onion and butter (garlic powder optional) with salt and pepper to taste. You want the cabbage and onion to get soft and golden brown. I cook it over medium-low heat and stir frequently. Allow it to cool. -When the dough has doubled a second time divide it into quarters. Take one quarter and roll it out on parchment with a little flour until it is ~1/2 inch thick. Spread half of the cabbage mixture on top. Roll out a second quarter to match and lay it on top of the cabbage. Pinch the edges closed, cover with a damp cloth and allow it to rest for half an hour. Repeat with the remaining quarters of dough. -Preheat your oven to 350 degrees F. -Roll out the sandwiched dough and cabbage as thin as you like (1/2 to 3/4 inch.) Brush with butter (or EB) and prick the top with a fork. Transfer the dough onto a baking sheet and bake for 30-40 minutes or until golden brown on top. Cut into pieces and serve with more butter (or EB.) -Realize that cabbage and starch is a wonderfully comforting thing. These places have a potato filling if you are interested in trying it that way: GoToCentralEurope.com The Joy of Soup: Pagach I'm adding this to Yeastspotting which is a wonderful weekly collection of recipes that use yeast. My collection of to-do bread, cracker, and other recipes always increases with each roundup.

Made with three leavening agents, these biscuits have the structure of a biscuit and the soft and airy texture of a dinner roll combined into one. Light, tender and melt-in-your-mouth delicious!

It pays to make a tasty meal out of leftovers

Discover the secrets of perfect baking with our comprehensive guide on overproofing, underproofing, and overnight retardation.

Soft mahlepi flavored sweet rolls filled with delicious custard or chocolate! Nutella Filled Tsoureki Rolls Watch the Video: These soft and fluffy tsoureki rolls are filled with vanilla and chocolate and are almost like baked

Craft the perfect egg salad sandwich with this easy-to-follow recipe. Creamy eggs mixed with tangy mayo, mustard, and crunchy veggies, sandwiched between two slices of fresh bread. A classic comfort food with a twist that's sure to satisfy your cravings.

Both bread crumbs and panko can lend certain qualities to foods. However, you might be surprised to learn just how different the two really are.

Go to bed, bread.

This Curried Chicken Salad recipe is easy to make. Eight ingredients are all it takes to make this chicken salad. Perfect on top of lettuce or sandwiched between your favorite bread, this is the perfect lunch.

This Japanese egg sandwich (tamago sando) is made with jammy, soft-boiled eggs and filled with a simple, creamy egg salad made with Japanese mayo. It's sandwiched between two soft slices of Japanese milk bread to make this the best Japanese egg sandwich!

Proust had his tea and madeleines, but for many Americans, one bite of an egg salad sandwich, with a filling that dribbles out between the bread slices, is what transports them back to their childhood. Allowing the whole eggs to stand in the hot water, rather than boiling them, ensures against rubbery whites and gray-green yolks.

Onward and upward with our GAPS series! Today, I am going to talk about the overall goals and differences between the 2 phases of the GAPS Diet.

Find out the difference between potica and povitica, the yeast-raised Slovenian and Croatian rolled pastries that can have a sweet or savory filling.

Pin It Now! I read this recipe from Kristy. I really admire the chocolate layers in between the bun. With the homemade paste recipe provided I have no reason to miss this special wassant bread. It is magic to see a simple filled dough transform into dough with multiple layer of goodness. The texture is great, crusty outside and soft inside. You can feel the chocolate in between bites. My kids love it! Actually I prefer to serve this wassant bread warm. If happen to make again I will use bread flour instead. I'm sure the texture even great! Hope you will try out too. Happy baking! Adapted and slightly modified from Kristy ~Homemade chocolate paste Ingredients: (A) 2 egg white 100g sugar (omit) 50g all-purpose flour 10g corn flour 2 tbsp milk (replace with water) (B) 150g chocolate, chopped & melted Methods : 1. Combine ingredients (A) and mix well. 2. Mix ingredients (A) into (B) and stir to combine. 3. Simmer mixture over low flame till became thickened and turned into thick paste. 4.Once it is done leave to cool before transferring to plastic bag.Shape the paste into 16cm x 16cm square. 5. Keep chilled for an hour till mixture set and ready to use. * You can make the paste a day before and chill till needed After have your chocolate paste ready let us move to the bread dough. Bread Dough Ingredients : ~Starter Dough 225g all-purpose flour 1 tsp instant yeast 100ml water (combine all ingredients to form soft dough and let to rest for an hour or till double in size) ~Main Dough 225g all-purpose flour 100g sugar (reduced to 70g) 1 egg 60ml water (I only used 30ml) 70g butter 1 tsp salt (I used 1/2 tsp) Methods : 1. Once the starter dough is ready, tear into pieces and add into main dough. 2. Combine all ingredients and mix to form soft dough then let to rest for an hour or till double in size. * The dough is soft and not sticky. I slowly add in water as I knead with stand mixer. So do adjust the liquid according to your dough condition. 3. Place dough to a slightly floured working table. Slightly knead to remove excess air bubbles. 4. Roll out flat bigger than the chocolate paste. * Mine about 20cm x 30cm 5. Place in chocolate paste and wrap dough over the paste till totally sealed. 6. Again roll wrapped dough into 20cm x 30cm size and fold into 3 and roll flat again, like making pastry dough. 7. Repeat one more time and finally roll into 30cm x 40cm. Divide into two parts. Then into squares. 8. Each square divide into triangle shape. Roll each up like swiss roll. Place on baking tray. Leave to rest for 30-40 minutes. 9. Apply egg wash and bake at preheated oven 180C for about 15 minutes or till brown. * The sizes and shapes that I mentioned are meant for your reference. Do whatever sizes and shapes that you prefer.

While these Crepes are low in carbs they are high in flavor. Delicious topped with your favorite fruit. Enjoy!

This Japanese egg sandwich (tamago sando) is made with jammy, soft-boiled eggs and filled with a simple, creamy egg salad made with Japanese mayo. It's sandwiched between two soft slices of Japanese milk bread to make this the best Japanese egg sandwich!

Explore the art of coil folds for sourdough bread and discover how this technique can take your baking to new heights.

This nuevo cubano sandwich combines black bean cilantro puree, sliced mango, ham, and cheese layered between panini grilled bread. A twist on the Cuban!

When baking sourdough bread, you will find that the recipe calls for a starter, as you would expect. However, some recipes may refer to the starter as a levain – a foreign phrase for some. If you’re wondering whether there is a difference between a starter and levain, then you’re not alone. | Levain vs Starter: What’s the Difference? | What is Levain? | #sourdoughstarter #sourdough #bread

This is called Japanese Jiggly Cheesecake because it actually jiggles like crazy when it comes out the oven. Its like a cross between an angel food cake and a pound cake, with a lightly sweet cheesecake flavour. In Japan, this is more widely known as a soufflé cheesecake, and has been around for decades.

Now that I’ve made the former first lady’s peach preserves, I needed some bread to enjoy it! I chose this recipe, again from the Martha Washington’s Booke of Cookery for the fun e…

Explore the art of coil folds for sourdough bread and discover how this technique can take your baking to new heights.

One of our absolute favourites – easy and quick . We usually have a Lebanese Pita Bread Pizza with this as an accompaniment – which we share 2 between the 4 of us This soup is gr…

We explain the difference between Asian-style panko bread crumbs and regular bread crumbs.

What Is the Difference Between a Calzone and a Stromboli? Both are made with pizza dough, but don't call them the same.