Want to get your head around bread? Read on for a collection of our favourite recipes, from soda bread to sourdough . . .
Learn about the Chinese technique tangzhong that calls for mixing flour and water into a pudding-like mixture that keeps baked goods moist and fluffy for days.
This Italian focaccia bread from James Morton is a must for any dinner table, finished with quality sea salt, rosemary and olive oil.
The iconic (iconic!) Dollywood Cinnamon Bread is a longtime favorite at the Dollywood theme park in Tennessee, and I think this is the best recreation recipe for it on the internet. You get the combo of brown butter cinnamon filling and an easy, stretchable dough. Think of it like monkey bread, but with bigger, pull-apart pieces and whole lot of butter. (Which I think would make Dolly Proud!)
Make your own delicious, authentic bagels at home with this easy-to-follow recipe from the master of bread himself, Paul Hollywood.
These traditional potato dumplings from Germany make a great side dish but are also awesome as a standalone dish. Made two ways!
This classic preparation of crisp-fried veal is topped with a luscious egg, salty anchovies, and capers—a brilliant study in contrasting flavors and textures.
I caught up on the Finals week of Masterchef Australia 2013 last night. Six episodes straight culminating in the Grand Finale. It was nail-biting drama. The angst, the sweat, the tears (theirs and …
These traditional potato dumplings from Germany make a great side dish but are also awesome as a standalone dish. Made two ways!
What it's like to raise a child in Amsterdam.
We had a family outing to the zoo and had lunch at a Greek Restaurant nearby. What do you eat in a Greek Restaurant? Gyros wit...
Want to get your head around bread? Read on for a collection of our favourite recipes, from soda bread to sourdough . . .
Boulou is an enriched Challah-style bread studded with fruit, nuts and seeds, and scented with orange and anise.
Breakfast is all well and good, but a brilliant brunch is something else. It's meal made to be enjoyed and taken time over, so enjoy a lie in this weekend and then kick off your day with one of our favourite brunch recipes.
I've been baking bread for almost two years now. I've never been to any baking classes actually but I learned from the internet and books. I believe that it isn't really necessary to take up the classes but if you want to understand further on what you should do (if you don't like to read), then perhaps you might want to attend those classes. However, I prefer to learn from the books and internet but maybe someday, if I decide to open up a bakery, maybe I will go on a short course or something like that. Today, I finally decided to make a no-knead bread. I've always thought that a good bread needs a good, long kneading process. All these while, I was intimidated by the thoughts of my bread being stone hard if I didn't knead it. But I was wrong. Kneading is not essential to a good bread. You can still get the perfect texture with a no-kneading bread recipe. However, I must say that the texture is different from the kneaded bread. This bread has a very nice crust with a chewy texture on the inside. Recipe (3 small loaves) : Source : ShareMyKitchen 500g bread flour 370ml lukewarm water 1 tbsp of honey 1 1/4 tsp of yeast 1 tsp of salt Method : 1. Dissolve honey in the lukewarm water. 2. Put the bread flour into a big bowl and add yeast. 3. Pour in the lukewarm water with honey. 3. Mix them together with a fork while adding the salt. The dough will be soft and sticky and not smooth. 4. Let it rise for an hour or so. 5. Line the baking tray with baking paper. Preheat the oven to 220C. 6. When the dough has doubled, transfer the dough onto a generously floured surface. Shape them into 3 small loaves. 7. Try to transfer the dough with the flour facing up or you can just sprinkle some flour onto it after it has been transferred to the baking tray. 8. Bake for about 15-20 minutes before lowering down the temperature of the oven to 160C and bake it for additional 10-15 minutes.
Fluffy Brioche is rolled out thin, then spread with a cheese sauce filling, sprinkled with spring onion and chives, and rolled up into a tight spiral. It is then cut up into buns, snuggled into a skillet, and baked to golden perfection. The perfect savoury bun!
These homemade gluten free naan are the perfect mix of soft bread and a bit of chewiness. They are also freezer-friendly.
Ultra-soft bread filled with melty cheese, these sweet cheese rolls are so good fresh from the oven and stays soft for days.
How to make welsh cakes. A fabulous Welshcakes recipe that is simple to follow and works brilliantly. These will win you over with their moist spiced fruit.
Perfect for your Australia Day bread basket, this homemade damper roll recipe is quick, easy and full of nostalgia.
So beautiful, so colorful, sooo good. Find the recipe here.
If you are like me, I went crazy over cronuts... a cross between donuts and croissants. Brilliant! I wanted to try this recipe with a coconut haupia cream instead of the regular pastry cream and it turned out fabulous!
These super flavorful Greek Meatballs (keftedes) are baked instead of fried and drizzled with herbs and melted butter before going in the oven!
Breadless? Still enjoy your sandwich! Giving up bread is more than a dietary change. It is a lifestyle change. After all, bread is BREAD! No bread means no sandwiches, right? No! You can have your sandwich and eat it, too, with these bread less sandwich solutions. Lunch is saved! 1. Portabello 'Sandwich Bread' Grilled portabello mushrooms provide savory bread substitute for sandwiches. Get the recipe from Food For My Family. 2. Butternut Flatbread My reliable Grain Free Butternut Flatbread comes together in a flash. These save well in an airtight container in the fridge for a day or two, but they are
Easy recipes for everyday breakfasts and special occasion brunches.
Rich and very soft Honey (or Date-syrup) Challah
Home-made pita breads taste nothing like the inferior alternatives you can buy in the shops. In this simple recipe, perfect for anyone who's new to bread-making, James Morton shows how easy it is to make your own delicious home-made pita bread, perfect to enjoy as a healthy snack or filling lunch dish.
These soft, buttery pull-apart rolls are nothing short of divine. Bring them to your next holiday event, game day celebration, or dinner party as a special treat.
Classic Cardamom Knots or Kardemummabullar are soft buns made of yeast dough and are an integral part of Swedish fika (“a coffee and cake break”). Kardemummabullar is said to be Queen of fika! I couldn’t agree more! Have you heard of the fika? Fika is more than just a coffee and cake break for the...Read More
Lithuanian apple cookies are moist and amazing treats. They are not too sweet and after eating a hearty Lithuanian meal, it made for the perfect ending. Lithuanians love to add sour cream to just about
Follow James Morton's simple recipe for yum yums, taken from his Brilliant Bread cookbook, to make your own version of this popular sweet snack.
This oversized cheese-filled bread from Olia Hercules—a large-format version of Georgian khachapuri—is both a time-saver and brilliant way to feed a group.
Brilliantly simple to make, simply brilliant to eat
Growing up in Israel, I had challah every Friday for Shabbat and on most days in between. After trying countless recipes, I discovered my favorite in baker Uri Scheft’s brilliant book Breaking Breads. He figured out the perfect proportions, so why reinvent it when he graciously let me share his formula here? I add labne to make the dough even richer, while olive oil lends a savory flavor. If you want a dairy-free dough, omit the labne. What you can’t leave out are spices. They deliver both extra flavor and texture. Nowadays, I bake challah every week with my sons, switching up the seasonings and shapes throughout the year.
A HAWAII Magazine reader wrote in with this request: “I need the recipe for Hawaiian sweet bread rolls that was published in the magazine a couple of
This classic preparation of crisp-fried veal is topped with a luscious egg, salty anchovies, and capers—a brilliant study in contrasting flavors and textures.
