Bread recipes - page 16

This recipe was inspired by ??? 3 ??? , ? ?? ( green onion pancake). I was attracted by the shape and filling inside these pancake. Although it was a pancake it used bread flour in the recipe. I consider them as bread. I like the layers of gre

There's so much to learn about in bread making. As for Asians, we much prefer and enjoy softer and lighter breads. And that is why, we have all kinds of fermentation method to keep the bread stay soft and fluffy even after days. They are included as follo

I have been wanting to bake a fruity flavored bread for awhile. Its seems like a fresh and delicious idea, but it also sounds like a pretty unusual thing to incorporate fresh fruits into bread recipes. Most of what I've seen are the fruits being placed o

I adapted this recipe from ?? ?? 100 types bread cookbook. I added some curry powder and turn into savoury buns. The reason was I like to use spiced shrimp from My Little Space as filling. They taste great together. Adapted and modified f

Hi everybody, Hope you are all doing well, If you are familiar with Iyengar Bakeries in Bangalore you would definitely noticed these Omam Sticks in their shelves, I always loved these sticks as a kid, they are so nice and tasty and goes well with a cup of

Brioche is a light but rich French bread made with a yeast dough enriched with eggs, milk, and butter. This recipe i am sharing is one which is made with oil and in a bread machine. A brioche dough is quite difficult to handle but with the bread machine

I think I'm addicted to Nutella... all I can think of making are desserts with Nutella! And... here's another one: Chocolate Nutella Bread Pudding. I've never made bread and butter pudding before, so this is my first time. A normal bread and but

Today is Ash Wednesday, and so begins Lent. Lent is the 40-day (excluding Sundays) season that precedes Easter. On Ash Wednesday and all Fridays throughout Lent, most people fast and abstain from eating meat. The most popular food we eat during Lent is

(photo: courtesy of Dr. K. - loaves of Enna bread from Sicily) The following Pagnotte di Enna recipe was adopted from theArtisan.net web site who adopted their recipe from the book, Scienza e Technologia della Panificazione by Prof. Giovanni Quagl

Ok, so today the blog should be called 365 Days of Baking and Lynne's Mishaps in the Kitchen. Today was one of those days. I awoke with a pounding headache, so I'm blaming the brain fart I had on the dose of caffeine in the Excedrin I took. Good grief!

It's Friday! That means it's time for another kitchen excursion with Dorie Greenspan's From My French Table. For me, Friday's are not the only day that I have Dorie in my kitchen. I cook almost exclusively from this cookbook. It is always on the count

Hokkaido bread, isn't it something familar to you? Hokkaido bread is actually bread made with a famous local dairy product of Hokkaido, Japan. Hokkaido milk is very popular among the Japanese because of the rich creamy milk flavour of the dairy itse

The end of February looms, and still no fire food opportunities. Thankfully a weekend away staying with family in south Wales saved the day. What could be more perfect than the kids and their cousins cooking their own pudding over an open fire. I knock

There's no need to buy fresh bread slices to make these rolls as near expiry ones will do for I really don't feel comfortable in letting food going to waste. You can serve these rolls for tea time and you if have much time in hand, why not for breakf

Sky is the limit when experimenting with the tangzhong method. Up to now, I dare to say that I nearly bake every bread with tangzhong. Yes, I confess I?m really addicted to baking this super soft and fluffy tangzhong bread. Tangzhong is absolutely a relia

After taking two really good classes from Kathy Lehr at the Western Reserve School of cooking, I just had to sign up for the multi-grain class. Everything that she has taught so far has translated into direct and significant improvements in my bread and b

Baking started in a cold oven Baking started in a hot oven We'll be moving to the Pacific Northwest next year, probably sometime in the spring. Considering how costly such a move is bound to be, we have started divesting ourselves of whatever

How can you not enjoy reading about Fergus Henderson. His books, Nose to Tail Eating, and the companion follow-up Beyond NTT, I gather, have become necessary volumes in the canon of British cooking. I haven?t read the 2nd one, and I would love for him to

Running a bakery business usually not very different with other food and beverage business .However,a traditional way of getting sales and easy marketing begin to get very challenging these day.People now are very aware about the right choice of dietary

I?ve heard from friends how amazing Chunky Cinnamon Bread is. LOTS of good bakeries have their version of a cinnamon bread loaf. I thought it was my turn to come up with a ?signature? recipe of my own. I don?t often get daring like this, but it worked

Our next Healthy Bread in 5 Minutes a Day bread braid is coming up this weekend and the first of the two recipes on our agenda that I wanted to try was Milk and Honey Raisin Bread. I love cinnamon raisin bread toast for breakfast so I was excited to see

We are the leading artisan bakery in the UK, providing craft bread, pastries and cakes from around the world, made by highly-skilled passionate bakers. We pride ourselves on promoting traditional baking methods where the whole process is done by hand usin

Pictured above: Loaf of gluten-free Bread for All, gluten-free chocolate and almond marzipan scones (not yet released) I had the privilege to try Lauren s gluten-free breads and scones last week and they are incredible! I love the flavor and texture o

It's crunch time kids. Time to seriously get out there and do some Christmas Shopping and start thinking about what we're baking for family, friends and neighbors. Somebody kick me in the rear to get me started will ya!! LOL!! We've got some pretty terrif