This recipe makes a great bread loaf loaded with basil, tomatoes, garlic, and grated cheddar; the bread has a magnificent delicate texture, and is stuffed with flavour. The shape is easy to accomplish, and makes a noteworthy presentation.
A saffron bun, Cornish tea treat bun or revel bun, Swedish lussebulle or lussekatt, Norwegian lussekatt, is a rich, spiced yeast-leavened sweet bun that is flavoured with saffron and cinnamon or nutmeg and contains currants similar to a teacake.
What nicer way to display the red, green and gold colours of Xmas than in a tasty loaf of bread. This easy-to-make baking powder bread goes from start to finish in under an hour. The sun-dried tomatoes and finely chopped spring onions sprinkled throughout give it a festive appearance, making it perfect on the Xmas table.
This shiny, mahogany-brown braid is heavily coated with sesame seeds, giving it nutty flavor and a lovely appearance. Serve it with your pasta, or slice it for sandwiches; it’s a fixture of Boston-area bakeries and supermarkets.
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.
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.
Similar to French or Italian bread, Puerto Rican water bread (pan de agua) uses the same basic ingredients, however the baking procedure is different. The dough is put in a cold oven, set above a pan of boiling water. The bread continues to rise as the oven heats causing the crust to become thin and crisp.
Pandesal are popular yeast-raised bread rolls in the Philippines. Individual loaves are shaped by rolling the dough into long logs (bastón) which are rolled in fine breadcrumbs. These are then portioned, allowed to rise, and baked.
These rolls are incredibly soft and airy using a simple technique involving a roux “starter,” known as tangzhong. The tangzhong is mixed into the final dough, producing wonderfully tender bread roll.
These soft, golden buns feature a subtle spiral of flaked onion, giving them an incredible aroma and marvelous flavour. They are perfect for all kinds of sandwich fillings and can also double up as hamburger buns.