THESE BISCUITS are simple to make and have a wonderful aroma when baking! This particular recipe is one of my husband's favorites - and biscuits were a steady diet in the Southern household where he grew up. The muffin shape makes them a bit different. -Virginia Foster, Paducah, Kentucky

This delicious, pillowy soft Turkish Flatbread is an easy, one-bowl-no-mixer recipe. It's perfect with hummus, tabouli, for wraps and more!

The rolls were a favorite of so many. Not only were they delicious, but you could smell the warm, yeasty aroma throughout the entire school.

This is the cold “that never ends. Yes it goes on and on my friends!” I have had a terrible cold for a week and a half now. At first I had a fever and sore throat, then a runny nose, and now it is constantly switching between stuffy and running and has gone intoContinue Reading

This recipe is based on a Yorkshire pudding recipe that I tried that utilized plantains. I was disappointed that they did not turn out as light and fluffy as my regular (gluten-containing) Yorkshi…

This Rosemary Sea Salt Flatbread is the perfect appetizer or side dish to serve with dinner! It's golden, delicious, crispy on the outside and soft & chewy on the inside. The dough is lightly fried in olive oil and topped with fresh rosemary & sea salt. Yum!

A simple yeast-free herbed yogurt flatbread that comes together in just minutes! This quick flatbread takes just 15 minutes from start to finish using pantry and fridge staples!

These sesame flatbreads can be made ahead and frozen. Or, if you plan ahead, made fresh for breakfast.

These Kaiser Rolls are so wonderful for deli-style sandwiches that are stuffed with meats, such as pastrami or roast beef.

These flatbread-style pies come in many variations throughout Romania and each of them is considered to be key to the cultural identity of the region you eat them in. They are called plăcinte, turte, scovergi, pite or lipii, and can be fried or grilled. There is a tradition in Ardeal, another name for Transylvania, to cook the pies on a lespede, which is a baking stone. A typical sweet filling can either be curd cheese or jam, drizzled with honey or dusted with icing (confectioner’s) sugar. I read that in old times these pies were so important that even a young lady’s dowry would include one of them. I have chosen to make a recipe with curd cheese, since it is easier to fold and cook, and irresistible when served with honey.

Bialys are a long forgotten treat from the Jewish quarter of Bialystok, Poland, where they were constant staple. Food writer Mimi Sheraton wrote about her exploration of the history of these wonderful rolls in her book The Bialy Eaters: The Story of a Bread and a Lost World. "Rich Jews ate kuchen (bialystoker kuchen) with meals, and for poor Jews kuchen were the meal.... we ate them in the morning and in the night, and in between." Bialys all but disappeared from Poland during the holocaust, but were kept alive by Bialystok Jews who made their way to America prior to 1941 (Ginsberg & Berg). Bialys survived for awhile in New York City, but they really didn't make any further significant inroads in America. This is partly attributed to their living in the shadow of the more dominant Jewish roll, the bagel, which can be more easily mass produced. While these might be lumped in with the bagel because they are a Jewish roll, they are a completely distinct bread. They are not boiled, and the bread is not nearly as dense and chewy as a bagel (see all of those lovely holes? You won't typically find them in bagels). Traditional bialys are made with flour, water, salt, and yeast, and "schmeared" with chopped onion and poppy seeds prior to baking. While not entirely traditional, this recipe also includes a small amount of barley malt as well as sautéed onion in the dough. They still include the schmear! The original bialys look like little wading pools with a puffy rim and a flat middle (I encourage you to do a Google image search). As hard as I tried to get the rimmed look, these puffed up so that the centers looked more like "innie" belly buttons. Bottom line? These are a delicious and savory treat. They are amazing split and toasted in a toaster oven, and then slathered in butter. They are also wonderful spread with Boursin, smoked salmon, and red onions after toasting. They are pretty tasty as buns for for hot roast beef or steak sandwiches. After the first day, I split our leftover bialys, wrapped them individually with plastic wrap, and placed them in freezer bags. Breakfast toast for days! Try these. They are so tasty! I will definitely be making these again and again. *Note: I added a bit of vital wheat gluten to the flour. If you decide to use it, spoon it into your measuring cup or bowl (if you are measuring by weight) prior to adding the flour. It's not necessary to add it to this recipe, but I like the extra elasticity it gives the dough. **Another note: I left my dough very sticky, adding flour by the tablespoon at the end until the dough is still sticky, but somewhat manageable. I think the wet dough helps achieve all of those "nooks and crannies." If you are not comfortable working with really sticky dough, add enough flour until the dough clears the sides of the mixing bowl. For traditional New York bagels, check out this recipe. You can read more about the history of the bialy from Serious Eats and Tablet. After the recipe, enjoy the links to Jewish breads from the rest of the #TwelveLoaves bakers. Onion Bialys Recipe Makes 12. Recipe adapted from Baking with Julia: Savor the Joys of Baking with America's Best Bakers. Ingredients Sponge 2 1/4 cups warm water (about 105 to 110 degrees F) 2 1/4 tsp active dry yeast 2 tsp barley malt 2 Tbsp shortening 1/3 C minced yellow onion 1 tsp freshly ground black pepper 3 cups (12 3/4 ounces) bread flour (*including 2 Tbsp vital wheat gluten, optional) Topping 2 Tbsp vegetable oil 1 cup minced yellow onions 2 tsp poppy seeds Freshly ground black pepper to taste Final Dough All of the sponge 1 Tbsp salt 3 cups (12 3/4 ounces) bread flour (*including 3 Tbsp vital wheat gluten, optional) Cornmeal for sprinkling Instructions Mix 1/4 cup of the water, the yeast and the malt in a small bowl. Set aside until cream, about 3 to 5 minutes. Melt the shortening in a skillet over medium heat, add the 1/3 C onions, and sauté about 3 minutes (do not let the onions brown). Add the mixture to the bowl of a stand mixer. Add the rest of the water and black pepper. Add the yeast mixture and begin mixing on low with the paddle attachment. Slowly add the flour, mixing until it is fully incorporated. Raise the mixer speed to medium, and mix for 3 minutes. Cover the bowl and let rise for 75 minutes at room temperature. While the sponge is rising, make the topping. Heat the vegetable oil in a large skillet over medium heat and sauté the onions and poppy seeds for 3 to 5 minutes. Do not let the onions brown, as they will brown in the oven. Add pepper to taste and let cool. Lightly oil a large bowl or dough rising bucket and set aside. Once the sponge has fully risen, fit the bowl back onto the mixer, and using the dough hook, mix in the salt and enough flour to create a tacky (**see note above) dough. When the flour is fully mixed in, knead on medium for 3 to 5 minutes. Transfer the dough to the oiled bowl, cover, and let rise until doubled, about 90 minutes. Preheat your oven, fitted with a pizza stone if you have one, to 500 degrees F and set a pan on the lowest rack for steam. Line two baking sheets with parchment and sprinkle with corn meal. You will be baking 6 bialys per baking sheet. Divide the dough into 12 equal pieces and cover with oiled plastic wrap. Working with one piece of dough at a time, shape it into a ball, and then press the center down to create a flat well with a 1/2 inch rim. Prick the well with a fork several times, and cut the center with a pair of scissors. Spoon some of the onion poppy seed mixture into the center, and prick with a fork again. Cover with a towel while you work with the rest of the dough. Prepare a cup with 4 ice cubes and 1/4 cup water (for the steam). Place one sheet of bialys onto the baking stone, and toss the ice and water into the pan on the lowest rack. Shut the oven door. Bake for 10 minutes, and then lower the oven temperature to 450 degrees F. Bake for 5 minutes more. While the first batch bakes, prepare the second batch in the same way. Bring the oven back to 500 degrees, and bake the second batch. #TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess and runs smoothly with the help of Heather of girlichef, and the rest of our fabulous bakers. Our host this month is Karen from Karen's Kitchen Stories, and our theme is Jewish Breads. For more bread recipes, visit the #TwelveLoaves Pinterest board, or check out last month's mouthwatering selection of #TwelveLoaves enter last month's "A Little Something Sweet" Breads! Boulou from girlichef Challah Braid from The Redhead Baker Land of Milk and Honey Muffins from NinjaBaker.com Marble Rye Bread from The Bread She Bakes

The answer is canned biscuit dough. Yep, another great use for them. It actually makes pretty tasty 3 minute flat bread.

מתכון ללחם שטוח פשוט ומהיר והכנה – המתכון הזה לא רק טעים, וקל להכנה, אלא גם מכינים אותו ללחם שמרים. הלחם השטוח הזה הוא ללא אפיה ומכינים אותו על גבי מחבת. אם אתם אוהבים לחמים הודיים אתם תאהבו את הלחם-שום הזה.

Meet your next baking project!

I went back to a Paul Hollywood recipe for this week’s Cooking School. I’ve mentioned before how much I admire him and love his recipes, so often I’ll turn to his book, 100 Great Breads, when I’m looking for inspiration. This week I ...

Bolillo bread is a delicious variation of a baguette. With a crunchy crust and soft, fluffy center, this homemade bread has an addictive blend of textures you’ll love. This savory bread will have you making it over and over again to enjoy the perfection of freshly baked goodness.

The most delicious and easy bread you will ever make!

Our warm and fresh-baked breads, muffins, and biscuits make a perfectly comforting addition to any meal.

My family likes rolls that can hold up to scooping gravies, sauces and more. This recipe is a favorite. The oatmeal in the dough gives it a Scottish touch. —Peggy Goodrich, Enid, Oklahoma

Summary: They were dangerously delicious! I could have eaten the whole pan of these puppies all by myself. Luckily, I had some self-control. These rolls are super easy and super tasty!Text from what2cook.net

An easy low carb coconut flour flatbread to that can be used as a wrap or serve with a dip.

Festive coloured, fun and scrumptious, these Savoury Madeleines will add a touch of sophistication to your Christmas lunch or dinner. Not familiar with Madeleines? These baked appetisers are a traditional French recipe known for their light and airy texture and distinctive scallop shape. Madeleines are usually made as a sweet dessert treat but we love playing around with traditional recipes, and savoury flavours works beautifully with this recipe! We created our savoury madeleines in three different and equally awesome varieties: Kale & Chives, Beetroot & Goat's Cheese, and Turmeric & Sweet Potato all baked to crispy-soft perfection. The recipe makes around 40-50 madeleines depending on your tray size so you'll definitely have enough to serve around the party. Just look at how gorgeous these look?! The next time we see these this close up is when we'll be feasting on them in real life! Madeleine trays can be found at most good kitchenware stores or you could easily find some online. Despite their fancy looking appearance, these savoury madeleines were so easy to make and as soon as they left the oven we had the rest of the team eyeing them off. Serve them with the Morlife SuperDip's mixed in natural greek yoghurt for a light dipping sauce and they're done. Do yourself a favour and make this recipe ASAP!

Look, the name is meant to be a bit of a joke, but what I'm talking about is a pitta-like bread, glazed golden with beaten egg and sprinkled with nigella seeds. This is what I make when I'm in mezze-mode. It's not hard, and although I love some of the flatbreads you can buy, it gives me more pleasure to make these, doubling the quantity and putting the flat oval loaves in the oven in batches so there's always a wooden board of warm, dippable bread on the table. For US cup measures, use the toggle at the top of the ingredients list.

Let's start with the sandwich basic: bread. There's sandwich bread — a rectangular loaf, baked in a pan and sliced. And sandwich rolls: think these Beautiful Burger Buns. And then there are the "flexible" breads, a variety of tortillas, wraps, or flatbreads designed to enfold, roll around, or cradle their fillings. We've become really enamored of these breads, including the thick, soft wraps below: they're easy to make, quick to bake, and sturdy enough to take wherever your meal ends up — indoors, outdoors, or in the car.

Flat breads are very much loved as they are easy to make, taste delicious and can be made with a just few ingredients. They can be eaten along with multiple different types of gravies or

Just three ingredients get you more flaky layers than you can count.

Naan Bread

I absolutely love Bertucci's restaurants dinner rolls and I wanted to recreate them at home; but, of course they don't share their recipe on...

Recipe video above. This is a recipe for naan bread that's fluffy, bubbly and chewy, just as it should be. Nobody will ever mistake this for just another basic flatbread! Perfect for slopping up your favourite Indian curries – yet so good that you'll happily devour it plain, straight out of the skillet.Bearing in mind that we aren't cooking in nuclear-level 480°C hot tandoors, see in post for background notes on how I find this recipe to most closely replicates restaurant naan. Makes: 6 naans, ~15-16cm / 6 - 7" diameter. For more Indian recipes, browse the Indian collection.

Crusty Anadama Rolls ~ an old New England recipe that's been around for generations...cornmeal and molasses give it a golden color, and a chewy texture!

This soft, cheese-filled bread is the national dish of the country of Georgia. Part of its charm is that it varies by region; the open-faced Adjaruli version is filled with cheese and herbs, and garnished with an egg on top. Georgians typically serve khachapuri for breakfast or enjoy it at lunch; either way, it's a traditional way to welcome friends and family to the table. Using bread flour in this recipe makes the dough easier to work with, less prone to tear, and a sturdier "nest" for its substantial filling.

Greek yogurt gives this homemade flatbread a beautifully tangy flavor.

A Sardinian Flat Bread Recipe to share: Sardinian flatbread also called pane carasau Carta da Musica Pane Carasau (Italian Flatbread) Recipe Yield: about 8 This Italian flat bread has a crispy, cr…

Cemitas are rolls used for the torta (sandwich) with the same name. They originated as a street food in the historical city of Puebla, Mexico.