Rusks are hard, dry biscuits made by twice-baking bread. Rusks are popular all over the world, often used in Greek cooking, and are easy to make.

Dress up the humble hummus with Moroccan personality! Harissa with liven up this chickpea puree with bags of flavour and spice.

This taro bread has a light and fluffy milk bread base swirled with a lightly sweetened taro filling. Change up your regular loaf with this beautiful taro bread for a nice weekend breakfast, or make it as a special edible gift. {Vegetarian}

The thing that will strike you when mixing this all together is how just adding the beer to the flour gives it that instant yeasted bread smell-naturally of course because of the yeast in the beer. You could make this plain as Jenny did but her suggestion of cheese and onion bread spoke to me as I love cheese and onion chips. The bread is so ridiculously simple and perfect served up at an Australia Day bbq. It's more like a zucchini loaf rather than a regular bread but it has a great flavour to it for beer lovers but not too much hops to make beer non lovers recoil. It was also a hit with the patient too.

This hamburger bun recipe is super easy to make with regular pantry ingredients, and the result is a SOFT roll that stays soft!

Jerusalem Bagels are the lighter, airier, more bread-like cousin of the NY-style bagel and they’re super easy to make (and enjoy!) at home.

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

Nissua is a tender Finnish sweet bread made with cardamom. This bread is formed into braided loaves or wreaths, and topped with a simple frosting.

Ever get tired of eating the same thing over and over? Try this classic recipe with Portuguese roots, loved by South Africans everywhere. It can be found in almost any restaurant in South Africa, and is usually enjoyed with crusty bread and delicious grass-fed butter. You can reduce the amount of he

A delicious rustic sourdough einkorn bread recipe that uses a natural sourdough starter. The ancient grain einkorn creates an amazing depth of flavor. This is real bread with real flavor.

As much as it is true that one should not judge a book by its cover, you can safely go about life judging a good Ciabatta by the holes in its crumb! And this is one particular instance when size do…

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

REKLAMA: Chałka zawsze kojarzy mi się z dzieciństwem, kupowałam mięciutką bułę z kruszonką w sklepie, wtedy jeszcze można było dostać w zwykłym sklepie dobre produkty nie okraszone chemicznymi roztworami. Ja zawsze uwielbiałam posmarowaną masłem. Jadłam bez mleka i innych dodatków. Po prostu dla mnie najprostsza była najlepsza. Niestety chałka w sklepach ustąpiła innym rodzajom pieczywa. ...

Chebe mixes prove once again they can be a great grain-free alternative for regular bread! This recipe for grain-free Raspberry Holiday Star Bread is adapted from zoebakes.com.

Back in January, 2012, Anthony, a member of the Artisan Bread Bakers Facebook page, posted this recipe for our Bread of the Month. He calls it Italian Challah because, while the recipe is his Italian grandmother's egg bread (Nana's egg bread), it is remarkably similar to a challah recipe he found in a 1960s cookbook. Anthony is a professional baker (and a cool guy) so who am I to question the name? Italian Challah Ingredients 500 g unbleached all-purpose flour 11 g kosher salt 10 g active dry yeast 15 g extra virgin olive oil 15 g sugar 215 g warm water (120 - 130 degree F range) 1 large egg 1large egg yolk 1 large egg for egg wash Sesame or poppy seeds (optional) Instructions Prepare a 9 inch by 5 inch loaf pan with spray oil. Add the flour, salt, yeast, olive oil, and sugar into the bowl of a stand mixer. Add the egg and the egg yolk. Add the water. Stir the mixture in the bowl with a large spoon or dough whisk just to moisten the dry ingredients. Using the dough hook attachment, mix the dough on the lowest settings for 2 to 3 minutes. Knead the dough with the dough hook for 15 minutes at the speed you normally use for bread that doesn't strain your mixer. Place the dough in a lightly oiled bowl, cover with plastic, and allow to rise until doubled. Divide the dough into three even pieces, shape into long strands, and braid the strands. Tuck the ends of the braid under, if your braid is longer than the pan, and place the dough in the pan. Cover with plastic wrap and allow to double. The dough should crest above the top of the pan. Preheat the oven to 375 degrees F and place a pan on the lowest rack. Whisk the egg and brush over the dough. Sprinkle with the optional seeds. Place the loaf on a rack above the empty pan, and toss some water into the empty pan to create steam. Bake the loaf for 20 minutes, rotating the loaf at 10 minutes. De-pan the loaf and bake for 5 minutes more on a sheet pan to brown the lower crust. Loaf should reach an internal temperature of at least 195 degrees F. Cool completely on a wire rack. Enjoy! Thank you Anthony!

This Greek pita recipe is pillowy soft, fluffy, and tender, making it the perfect base for virtually any Mediterranean meal. Use it for gyros, dips, or even as a twist on your regular sandwich wrap.

Baker's sugar, a favorite of pastry chefs, is also called superfine sugar. It measures the same as regular but dissolves more quickly. It's available at some supermarkets. You can also make your own by whizzing granulated sugar in a food processor until powdery. Medjools are the most prized of all dates, and their firm, meaty texture is perfect for this recipe.

Fluffy, soft pita breads that can be rolled for sandwiches without breaking!!! Absolutely PERFECT!!! Regular and vegan version

The ultimate kitchen resource with 50,000 free recipes, plus menus, videos and cooking tips. Australia's #1 food site

This recipe is a great alternative to regular bagels but super soft and light. Turkish bagels are very fast and easy to make. They can be made with sourdough starter or commercial yeast.

Incredibly moist and fluffy pancakes that are kosher for Passover.

These pani popo are fluffy with a sweet coconut milk sauce! They're super delicious and easy to make!

Also known as drop scones, these pancakes which originated in Scotland are always a good idea!

A delicious rustic sourdough einkorn bread recipe that uses a natural sourdough starter. The ancient grain einkorn creates an amazing depth of flavor. This is real bread with real flavor.

Egg Bagels with a Sesame Seed Topping

This taro bread has a light and fluffy milk bread base swirled with a lightly sweetened taro filling. Change up your regular loaf with this beautiful taro bread for a nice weekend breakfast, or make it as a special edible gift. {Vegetarian}