A classic dish in Provence, its thin pizza-like crust is piled high with caramelized onions, then topped with anchovies, olives, and fresh herbs.
The classic blueberry muffin gets a makeover with nutty, whole-grain spelt flour in the batter and the crispy streusel topping.
Focaccia may be the easiest, most foolproof bread to make at home—no sourdough starter, no complicated spreadsheets full of percentages to worry about, no mixer required. The only nonnegotiable is making the dough the night before you plan to bake, which helps to develop flavor. What makes it “pretzel,” you ask? Brushing the surface of the dough with a baking soda–water mixture alkalizes the exterior, producing a deeply browned crust with a pretzel’s signature slightly bitter twang.
This shockingly easy focaccia bread recipe is perfect for beginners—promise—no stand mixer required. Just make sure to leave enough time for two dough rises.
Toasting flour before you use it cooks out the raw taste so that it lends a nutty, more complex flavor to baked goods and even pasta...
Salvadoran quesadilla is a sweet-salty cheesecake that’s often eaten for breakfast with coffee, but Popoca chef Anthony Salguero serves it as dessert.
They’re crusty, they’re juicy, they’re easy—some of them are even savory.
Our best banana bread recipe has a deep banana flavor, optional walnuts and chocolate chips, and comes out perfectly every single time.
A simple, straightforward savory cornbread that we'd happily serve alongside chili on any other day of the year.
This spanakopita is crowned with a ruffly ring of crisp phyllo pastry. The more folds and wrinkles you create as you bundle this up, the prettier it looks.
The sugary, caramelized pastry known as the kouign-amann is not the simplest thing to make—but it's totally worth the effort. Here's our step-by-step guide
This recipe for ultra-flaky buttermilk biscuits transforms simple ingredients into golden brown pastries with so many layers, you won't be able to count them.
We're giving you the Cowgirl Chef's recipe from her new cookbook
J’avais depuis un moment envie de varier mes banana bread, pour changer un peu de la version chocolatée. J’ai donc opté pour une version avec des figues séchées et des noix, et j’…
A twist on classic cornbread, this upside-down version features corn kernels and loads of cheddar cheese in the tender batter.
Too many morning buns for your crowd? This recipe halves easily.
We resurrected pumpkin bread from its sad sorry Starbucks state by packing it with cinnamon, nutmeg, clove, and fresh ginger, plus a salted maple butter on the side.
This mega-moist olive oil cake from Ochre Bakery in Detroit (No. 4 on our 2019 Hot Ten list!) is bright and lemony, buttery and nutty. Don’t even think about lifting it out of the pan before it’s completely—and we mean completely—cool. Because it’s vegan, with no eggs for structure, its delicate crumb needs time to rest and firm up.
This simple, moist banana bread recipe can also be baked in three small loaf pans, which is how you'll find it at Julia's stand in Maui.
Zucchini Keftedes with Feta and Dill Recipe
Your 9X5" loaf pan is so much more than a vehicle for banana bread.
Cornmeal Buttermilk Pancakes Recipe
An easy naan bread recipe that will show you how to make naan bread at home. Amazing as part of a homemade curry feast, or simply topped with a runny egg.
No machines required for the best damn all-butter pie crust you've ever made. Ready?
There's nothing better than a killer biscuit. We think our version holds its own against the best out there.
Once you learn how to make cornbread from scratch, you'll never go back to the box of Jiffy (or any other cornbread mix, for that matter).
A good recipe, some weird food news, and more from the Beggs newsletter.
These easy Focaccia Muffins are perfect for a cozy lunch or dinner. Made with prepared pizza dough, olive oil, garlic cloves, fresh rosemary, and salt, you won't find a simpler dish. These delicious mini focaccias are herby, crispy on the outside, golden brown, and oh-so-good!
This greek pita bread is fluffy, soft, and delicious. After you will make this greek pita bread recipe, you will never want to buy store-bought pita bread. This homemade greek pita bread requires only a few simple ingredients that you probably have lying around in your kitchen.
Crescentina/Crescente or Tigella, this Italian bread is known with all these names, this Italian flatbread is a small round shaped bread which belongs to Modena area of Emilia-Romagna, Northern Italy. Typically, crescentine is baked in between tiles called Tigelle, a latin word which means cover. Now the name Tigella came to the bread as they are baked in those designed tiles. In ancient times, after being wrapped with two chestnut or walnut leaves, the raw dough was covered with a round disk made of fired clay (the tigella) and then cooked in the wood fireplace. The disks, made out of high temperature resistant clay, were engraved to decorate the sides of the bread. The most common shape was the six spikes star. A disk was put on top of another alternating tigelle with raw dough and chestnut leaves which gave flavour to the “crescentina”. They were then cooked next to the fire in quite high piles. These tiny flabreads are made with flour, water, yeast and salt and eaten with any sorts of spread. Emilia-Romagna is known for its Balsamic vinegar, Parmigiano Reggiano, Prosciutto di Parma. Coming to Crescentine, its sounds almost like english muffin apart from baking them in designed tiles aka Tigelle. However these cute small flatbreads can be cooked either in slightly non stick pan or in oven depends upon how you want yours. If you can get those specific designed tiles please do try this flatbreads. Since its a hard task for me to get those tiles, i cooked them through stove top.Am running a month of blogging marathon with A-Z International flatbreads, and am posting third post of this month's mega marathon with 'C'. Crescentine, this bread is made on the mountains around Modena hence they are eaten with cold meats and cheese. Either stuffed with meat and cheese or simply toasted, you can enjoy these flatbreads either for your breakfast to dinner. We had these breads for our breakfast with salted butter and jam. While kids enjoyed their crescentine with nutella. And finished the leftover crescentine with tapenade (black olive paste) for our snack, we just loved it. Recipe Source: Here 3cups All purpose flour 1cup Milk 3tbsp Olive oil 1/2tbsp Instant yeast 1tsp Sugar 1tsp Salt Take the flour, yeast, sugar, olive oil salt in a bowl, add the luke warm milk and need everything as a smooth dough. Knead the dough well until the dough turns super soft and elastic. Transfer the dough to a greased bowl and cover it with a towel. Keep the bowl in a warm place until the dough rise double in volume. Now punch the dough and divide the dough into 10-12pieces, roll each ball as smooth ball and flatten the balls. Transfer the shaped discs to a baking tray lined with a baking sheet and cover them, let them sit for 20 minutes. Heat a pan or griddle, drop the crescentine and cook on both sides until the crust turns brown in colour Remove them and let them cool before enjoying with your favourite spread. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 92 An InLinkz Link-up
This is a delicious bread recipe to make with your summer zucchini!
Most would agree that when it comes to baking the perfect pie, it’s the homemade pie crust recipe that either makes it—or breaks it. Failure can take many forms: It can be tough, greasy, cracked, sodden, shrunken, contain too much water, or too little butter. This recipe for buttery, never-crumbly crust proves it doesn’t have to be this way.
Cake courgettes, tomates séchées et chèvre. Une recette de cake léger, moelleux et très parfumé à manger tiède ou froid. Bonne appétit !
No-knead focaccia is a super-easy snack idea made with zero effort and no technique (not even kneading). With the softest crumbs, fantastic texture, and delicious flavor, it’s the easy focaccia recipe you didn’t know you were looking for.
Great low carb alternative to traditional corn or flour tortillas.
This low carb, high protein nut and seed Paleo Bread is easy to make, tastes fantastic, and is packed FULL of nutrients!