A versatile Middle Eastern-style flatbread that you can serve with lunch or dinner. Mix the dough in your bread machine or stand mixer.

Warm, soft, and rich, nothing beats a piece of this homemade naan bread recipe alongside your favorite rich curry.

Discover the rustic charm and amazing flavors of sourdough einkorn bread. This recipe blends organic einkorn flour with organic bread flour for the best results.

An authentic recipe for First Nations Bannocks or Fry Bread; these easy to make unleavened bread cakes are the mainstay of the indigenous peoples of Canada and North America as a whole. The mixture can be prepared in advance for campfire cooking in the field.

Savor the comfort of homemade naan bread, perfect for pairing with curry, chili, or pasta. Quick to prepare and cook, this naan recipe is a go-to side dish for any meal.

Freshly baked small batch garlic naan bread is buttery, garlicky, soft and pillowy, and full of perfect blistered air pockets. It's quick and easy to make.

Who doesn't love a deliciously soft tsoureki! This is my super easy tsoureki recipe made using a bread machine. It needs less than 10 minutes hands on time to prepare because your bread machine does all the hard work, leaving you with more time to enjoy it!

Μετάφραση της συνταγής πιο κάτω Making bread in a wood-fired oven is an experience you will never forget as it tastes so much better than gas or electric ovens. In other European countries this ma…

I’ve been feeling like snacking lately, so I’ve been making healthy, but not your ordinary, snacks. This past week I’ve made crispy roasted chickpeas and homemade popcorn (did you know that you can put popcorn kernels in a brown paper bag and microwave them?!! No more stove top or packaged microwave popcorn for me!!). This coming week I’ll be making kale chips (everyone seems to be making these – they are all over food galleries e.g. http://foodgawker.com/). This weekend, I made raincoast crisps. If you don’t know what they are click here for the original product. I never buy these because they are super expensive, so I make them. I reduced the sugar from the recipe that I found and made sure I added lots of dried fruit for the sweetness. Check out the verdict at the end of the post! Raincoast Crisps Adapted from here. Ingredients 2 cups flour (I used a combination of whole wheat, spelt, and rye, but the original recipe calls for 1 cup whole wheat and 1 cup all purpose) 2 teaspoon baking soda ½ teaspoon salt 2 cups buttermilk 2 Tablespoon sucanat (or regular sugar) 2 Tablespoon maple syrup or honey 1.5 cups of seeds, nuts, and dried fruit (I used pumpkin seeds, sunflower seeds, sesame seeds, chopped pecans, raisins, dried currants, chopped figs, chopped dried apricots) Baking Part 1 1. Preheat oven to 350 degrees F. Grease and flour 2 loaf pans. 2. In a large bowl, whisk flour, baking soda, and salt. 3. Add buttermilk, sugar, and maple syrup and mix. 4. Gently mix in seeds, nuts, and fruit. 5. Divide into 2 loaf pans and bake for 37 minutes or until a toothpick comes out clean. 6. Cool, wrap in plastic wrap, and freeze. Baking Part 2 1. When loafs are partially frozen, slice thin and lay on an ungreased cookie sheet. 2. Bake at 325 degrees F for 15 minutes, flip crisps over, and bake for another 10 minutes. 3. Cool and store in an airtight container. Before baking. After baking. Before baking the second time. Verdict: I LOVE these crisps!! I baked one loaf and kept the other in the freezer for another day (when I’m craving snacks). They are pretty filling because of the hefty flours and not too sweet. I especially love the crunch!

Bułka z rodzynkami or is a yeast-based Polish sweet bread with raisins. Light and fluffy, it's often eaten for breakfast or as a snack!

For this month’s Random Recipes challenge, Dom asked us to select a book we received as a gift last Christmas, and randomly select a recipe. For me, this was a great theme as it brings my yea…

Inside: A look at common sourdough problems and some possible solutions to troubleshoot your sourdough bread. Of all the things in the kitchen that are finicky and unpredictable, sourdough might be number one. You can follow the exact same technique and even weigh things precisely and come out with different results. It's just how it

This loaf is simple, healthy and protein packed. Cottage cheese is really having its moment right now and I figured its the perfect ingredient to add to a bread. Of course I try to keep mine healthy, sugar less and add in more nutrients when possible so I created this easy to make flourless loaf. […]

Jamie Oliver's four-ingredient potato scones will become a staple in your home, as this versatile dish can be used as a side for breakfast, lunch and dinner.

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 Keto Naan Bread is a simple keto vegan recipe that ticks all diets: Vegan, Dairy-free, Egg-free, Paleo, and Gluten-free.

Baked this on Wednesday. Trying to finish off my tub of yogurt before expiry date so chosen this yogurt cheese cake recipe and I remember m...

Hierdie is een van my gunsteling-resepte. Die koek se geur verbeter as dit ’n dag staan voor jy dit voorsit.

This needs a little explanation. We South Africans are very partial to rusks with that first cup of morning coffee! It's what the US calls "double-baked": the end result with this recipe is a hard, chunky sweetish "rock" which you dunk in your coffee or tea to soften, then bite off. It doubles as a quick breakfast or an afternoon bite with tea and coffee. It's an all-purpose snack and most houses are never without a tin of them. There are all kinds of variations including health and muesli rusks. They date back to the time when people trekked with oxwagons into the interior, when they needed foods that would keep.

A traditional pastry from Brittany, kouign amann means ‘butter cake’ in the Breton language. This is a five ingredient recipe and is so therapeutic to put together. You can also add slices of apple, extra caramel or even a sprinkle of cinnamon to flavour yours, if you like. Don’t be intimidated by the folds and layers – it doesn’t have to be perfect. Recipe taken from Et Voila: A Simple French Baking Love Story by Manon Lagrève (OH Editions, £22) and tested by delicious.

Enjoy a melt-in-your-mouth crumbly tea time treat with Mary Berry's zingy traybake recipe.

Lefse, Norwegian potato crepes, are popular in North Dakota, particularly during the winter holiday season. The thin, delicate flatbreads are cooked in a skillet until lightly browned, spread with butter and sugar and then rolled into a thin tube. Good thing one recipe makes nearly 30 crepes; they'll go quickly! Around 1870 many European immigrants from Norway settled in North Dakota's northeastern corner, especially near the Red River. They are famous for their lefse. Icelanders also arrived from Canada. From the Cooking Channel.

Try this Friselle, Italian twice-baked bread from Southern Italy and you will always make a big batch to store in the pantry and use in a variety of different ways.

I posted a picture of this extremely macro-friendly protein bread the other day on my Instagram account and there was a lot of interest in the recipe. I based the recipe very closely on iheartmacro…

These Carnival Buns with raspberry are a Fastelvans delight. Soft buns with cardamom are filled with homemade jam and raspberry cream.

Frybread was born out of necessity, but over time it became a popular recipe among Indigenous tribes. I love it topped with guac or a drizzle of queso sauce.

Make your own homemade Pandesal with this easy and simple Pandesal Recipe. Soft and fluffy, covered with breadcrumbs best serve while hot!

This week we are sharing some excellent recipes from Yotam Ottolenghi’s wildly popular cookbooks. When I asked him about his own favorite lunch recipes, he noted especially how much he likes dishes that can be eaten at room temperature. Quinoa patties and fritters of all sorts are a hearty make-ahead option for a lunch eaten at any temperature, and these spiced-up bread fritters exemplify that perfectly as well.

This White Chocolate Babka is what every yeast cake lovers dreams are made off! It’s not only completely vegan but super fluffy and moist with a delicious almond white chocolate filling.

This recipe for Hard Do Bread (hard dough bread) is similar to the one sold in West Indian stores. It's a simple white bread that's just slightly sweet.

This milk bread recipe is served as a starter to each dinner table at Kindred Restaurant in Davidson, North Carolina. But the dough doesn't stop there.

Finnish Pulla is very similar to challah, only fragrant with a warmth of spices. I find it intriguing how Scandinavians pull cardamon, a spice native to India, into their bread baking. Just like the tradition of baking cookies around the holidays, I love the Christmas bread baking tradition. I am mesmerized by cookies, but I have written about my frustrations with these crumbly, buttery treats in my Meyer Lemon Butter Cookie Sandwiches with Jam post. At least with yeasted breads I feel right at home. Unlike the cookies, I don't need to find a rhythm, I immediately get into the bread baking zone. I meant to tackle Stollen, Panettone, Swedish Tea Ring and Finnish Pulla for a number of years now, so when I saw this recipe on Red Star Yeast's website, I couldn't resist making it my next baking project. Scandinavians not only use cardamon in their breads, but also in mulled wine, cookies, cakes, pastries and meatballs too. According to National Geographic's Edible: an illustrated guide to the world's food plants and other sources, the cardamon, the second most expensive spice after saffron, or sometimes considered the third most expensive after certain vanilla beans, is a part of the ginger family. Indigenous to South India, and according to some accounts to Sri Lanka, Bhutan and Nepal as well, it was brought to Scandinavia by the Vikings, a thousand years ago, from their travels to Turkey. Cardamon appears in written Nordic cookbooks as early as 1300AD. Some believe the Dutch brought cardamon back to Scandinavia from their expeditions to south east Asia in the 16th century. Today, the largest cardamon grower and exporter is Guatemala, with India right behind it. Cardamon was introduced to Guatemala in 1914 and is referred to in The Guatemala Times article as "the green gold." This Holiday season I featured the Swedish Tea Ring and this Finnish Pulla. Please feel free to link up, in the comment section, all your Scandinavian baking this season. Happy Holidays to you all! This bread is a part of my professional collaboration with Red Star Yeast. Finnish Pulla adapted from Red Star Yeast recipe makes 3 loaves Ingredients 6 1/2-7 cups bread flour (I needed 7) 4 1/2 tsps active dry or platinum yeast 2/3 cup sugar 1 1/2 tsps salt 1 1/2 cups milk 1/2 cup water 1/2 cup butter 2 eggs 1 tsp ground cardamon Toppings 1 egg, slightly beaten Pearl sugar Combine 2 1/2 cups flour, yeast, sugar, salt and cardamon, mix well in a mixer bowl with a hook attachment. In a saucepan, heat milk, eater and butter until warm (120-130F), butter does not need to melt). Add to flour mixture. Add 2 eggs. Blend at a low speed until moistened, then beat for 3 minutes at a medium speed. Gradually add the remaining flour and knead on low speed until a soft dough is reached, approximately 5-8 minutes. You might not need to add the remaining flour. Place dough in a lightly oiled bowl and turn to grease top. Cover and let rise for an hour or until dough doubles. Preheat oven to 350F. Punch down dough. Divide into 3 parts. Divide each third into 3 pieces. On a lightly floured surface, roll each piece to a 16 inch rope. On a parchment line cookie sheet, loosely braid 3 braids. Pinch ends and tuck under. Let rise in a warm place for an hour or until dough doubles. Brush with the whisked egg, sprinkle with pearl sugar and bake in a preheated 350F oven for 20-25 minutes or until golden brown. Remove from cookie sheet and let cool. Red Star Yeast Series: Cinnamon Buns Yeast Pancakes Multigrain Oatmeal Bread Marbled Rye Bread Dark Pumpernickel Rye Bread Jalapeno Cheddar Bread Challah Brioche Date and Orange Tea ring

Hou die mengsel sowat ’n week in ’n fles in die yskas. Vries dit in kleiner hoeveelhede as jy dit langer wil hou.