Old Fashioned Baking Powder Biscuits

Here is another one of my favorite “quick breads” – probably the quickest.! You can whip these up in 20 minutes flat – 10 minutes to make the dough and 10 minutes to bake them. Their tenderness and flakiness depends on how little you handle the dough. Too much handling can toughen them. These biscuits are just as good and lighter than scones. If you split them you can fill them practically with any filling. This is a handy recipe to have around. Continue reading

Injera

Injera is a unique Ethiopian flatbread that can be substituted very easily for bread. Usually it’s made with teff flour that’s not easy to find here but there are many versions such as mine here. I also have to add that it is a super quick bread that you bake on a pan on the stove and only 2-3 minutes per flatbread . The sourdough starter really accelerates the fermentation process. In Ethiopia it’s also used instead of forks or spoons to scoop up any kind of food. The spongey texture really absorbs the sauces. It’s even great for breakfast with jam! Continue reading

Focaccia Pugliese

This focaccia recipe is very versatile and not as difficult as it looks. The secret to its special texture is a mashed potato!
If you let it rise a second time in the pan with fresh tomatoes on top it becomes a “focaccia pugliese”, a southern Italian specialty – otherwise if you pop it into your oven straight away without the second rise it bakes into a fragrant pizza with a crunchier crust. If you don’t have time to use up the dough you can put it away in your fridge to use it the next day. It makes wonderful rolls sprinkled with sesame or cumin seeds. Continue reading

Whole Wheat Cinnamon Roll Snails

These Whole Wheat Cinnamon Roll Snails are so delicious and easy to make. They are light and fluffy and you’ll want to make them over and over again. The two step process where you let your fridge do the rising overnight makes baking less of a hassle. Just shape the rolls, let them rise an hour and bake them the next morning. Plus they stay fresh for the next couple of days. Continue reading

Laura’s Piadina

The piadina is an Italian specialty from the Emilia-Romagna region. Similar to a flour tortilla it can be filled or topped with practically any cooked or fresh vegetable or cured meat such as ham and prosciutto which are typical. This unleavened flat bread can be made in no time too – just two basic ingredients! By the way my friend Laura who comes from this region gave me this recipe that has been handed down from her family for generations. Continue reading

Almond Honey Bread

This Almond Honey Bread is made with a special organic “Andina Flour” that contains wheat, spelt and quinoa flours. This combination plus honey and almond meal makes a perfect loaf with almost a brioche-like flavor and consistency. Here I used my bread machine although the same recipe could be used with the traditional method with two previous risings. Continue reading

Filled Brioche (Tang Zhong Method)

These Filled Brioche using the oriental Tang Zhong Method make the lightest and fluffiest sweet rolls ever. I put off making these rolls for a long time thinking them complicated, but nothing could be further than the truth. There’s only a tiny additional step that takes 5 minutes, that is the “water roux” which is simply a small amount of water and flour boiled together to a paste. This gel like starter is what creates the softness and also prolongs the freshness of these rolls. Well worth the extra effort! By the way this recipe lends itself to a myriad of different shapes and fillings as you’ll see in my post. Try it – and you’ll never go back to the usual method! Continue reading

Chocolate Wine Bread

This versatile chocolate wine bread has barely a hint of wine that complements the chocolate taste perfectly. In addition the chopped walnuts give this loaf a welcome crunch. These unusual flavours for a bread combine perfectly with the whole wheat and rye flours creating a loaf that goes wonderfully with cheese and also scrumptious toasted and spread with cherry or raspberry jam for breakfast. And all the work is done by your bread machine! Continue reading