Bread Recipes

Fresh bread is prized for its taste, aroma, quality, appearance and texture. Retaining its freshness is important to keep it appetizing. Bread that has stiffened or dried past its prime is said to be stale. Modern bread is sometimes wrapped in paper or plastic film or stored in a container such as a breadbox to reduce drying. Bread that is kept in warm, moist environments is prone to the growth of mould. Bread kept at low temperatures, in a refrigerator for example, will develop mould growth more slowly than bread kept at room temperature, but will turn stale quickly due to retrogradation.


Aish Merahrah – Egyptian Fenugreek Corn Bread

Aish Merahrah is an Egyptian flat bread made with 5 -10% ground fenugreek seeds and maize. It is part of the traditional diet of the Egyptian countryside, prepared locally in village homes in Upper Egypt.

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Ajdov Kruh – Buckwheat Bread

Ajdov Kruh is a type of bread that is consumed mainly in central Slovenia. The ingredients are Buckwheat flour, water, potato, yeast, salt.

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Aloo Paratha – Potato Stuffed Paratha

Parathas are whole-wheat Indian flatbread. Parathas can be made plain or stuffed with many different fillings. This recipe uses the most popular filling – Potatoes. Aloo Parathas are perfect for a weekend breakfast or brunch.

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Anadama Bread

Anadama bread is a traditional yeast bread of New England in the United States made with wheat flour, cornmeal, molasses and sometimes rye flour.

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Anpan – Japanese Sweet Roll

Anpan (あんパン ) is a Japanese sweet roll most commonly filled with red bean paste. Anpan can also be prepared with other fillings, including white beans (shiro-an), sesame (goma-an) and chestnut (kuri-an).

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Apam Balik – Malaysian Peanut Pancakes

Apam balik is a type of pancake from Malaysia. Apam Balik is usually sold at specialist roadside stalls throughout Malaysia. This version is for the original recipe which is quite a thick batter. Make your own adjustments to the recipe ingredients, including the fillings as you go.

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Bath Buns

The Bath bun is a sweet roll made from a milk-based yeast dough with crushed sugar sprinkled on top after baking. Variations in ingredients include enclosing a lump of sugar in the bun or adding candied fruit peel, currants, raisins or sultanas.

The change from a light, shaped bun to a heavier, often fruited or …

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Beef on Weck

A Beef on Weck is a variety of steak sandwich found primarily in Western New York. It is made with roast beef on a Kummelweck Roll. The meat on the sandwich is traditionally served rare, thin cut, with the top bun getting a dip au jus. Accompaniments include horseradish, a dill pickle spear, and French Fries.

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Beer Bread

Beer bread can be a simple quick bread or a yeast bread flavoured with beer. Both beer and bread have a common creation process: yeast is used to turn sugars into carbon dioxide and alcohol. In the case of bread a great percentage of the alcohol evaporates during the baking process.

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Bolillos – Mexican Crusty Rolls

A bolillo or pan francés (meaning “French bread”) is a type of savoury bread traditionally made in Mexico. It is a variation of the baguette, but shorter in length and is often baked in a stone oven.

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Brazilian Cheese Bread – Pão de Queijo

Pão de queijo is a small, baked, cheese roll, a popular snack and breakfast food in Brazil.

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Bread Varieties – List of

This is a list of different types of bread with images, a brief excerpt, and links to the recipes

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Broa – Portuguese Corn Bread

This yeast bread has the rustic flavour and texture that suitably accompanies soups, especially caldo verde, the Portuguese green soup made with tender collard greens, potatoes, and chouriço sausages.

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Chai Banana Bread

The delicious spices of Chai tea work really well together and are a good contrast with the sweetness of the banana in this melt-in-your-mouth loaf of Chai Banana Bread

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Cheesymite Scroll

A cheesymite scroll is a baked food item commonly found in Australia. This is our simple recipe to make your own.

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