Yeast Bread



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 …

Continue reading »

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.

Continue reading »

Hot Cross Buns

The traditional sticky glazed spiced fruit buns with a sweet icing cross are easier to make than you realise. Try our Hot Cross Buns recipe this Easter.

Continue reading »

Pan de Agua – Puerto Rican Water Bread

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.

Continue reading »

Pandesal – Pan-de-sal – Filipino Bread Rolls

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.

Continue reading »

Pane Bianco – Stuffed Italian Bread

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.

Continue reading »

Saint Lucia Saffron Buns – Lussekatter

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.

Continue reading »

Related Categories

Page 1 of 11
Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
OR
General Profile
User Information
John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
Social rating:
OR
ARE YOU READY? GET IT NOW!
Vel eros amet amet mauris a habitasse scel erisque? Vel urna dis et, placerat phasellus, diam in! Placerat nec facilisis, tortor tristique. Arcu placerat sagittis, velit lorem scelerisque egestas placerat.
Subscribe Now
Join our weekly newsletter for more great recipes
OR
Just before you go
Please consider sharing us or commenting
on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie
Subscribe Now
Join our free weekly newsletter to get the best recipes and cooking information.