This bread here is a simple wheat bread refined with buttermilk, which not only benefits the freshness of the bread but also the flavor. The delicate-sour note makes the small but subtle difference.
Category: Yeast breads
Brioche Parisienne
This is my favorite recipe for a perfect Brioche Parisienne.
Sonntagsbrot (Sunday Bread)
Richer than a simple wheat bread but not as sweet as a Brioche. I reserve this bread for weekend breakfasts with the family. Butter, strawberry jam or Nutella are my favorite spreads on the Sunday Bread.
Broa (Portuguese Cornbread)
Traditional American cornbread is a butter or lard-enriched quick bread, leavened with baking powder and baking soda. It is usually pretty sweet. I make mine with yeasted Broa dough and bake it in a cast-iron pot. Broa is a very rustic cornbread from the Portuguese countryside. It is usually served with soups and spicy meat stews but…
Pita – Bread
The soft and flat Pita bread is common in the Eastern Mediterranean and the Middle East. Baked daily several times, it serves as a side dish to many meals. It consists of a simple, slightly salted yeast dough and is traditionally baked directly on the bottom of a stone oven.
Potato-oat flakes-bread
Deliciously soft… Ingredients 250 g potatoes (makes approx. 2 medium size potatoes) 350 g wheat flour 100 g quick 1 – minute oat flakes 1 paket dry yeast 1 tsp sugar 1 tsp salt 200 ml warm water old fashioned oat flakes to sprinkle Instructions Cook the potatoes with the skin. Peel and press through…
Focaccia with antipasti
Focaccia is an Italian specialty. The ancient Romans called this flatbread panis focacius ( lat. focus “place to bake”). Traditionally it is seasoned with olive oil, salt, sometimes herbs. It might also be topped with vegetables, cheese or meat. Although focaccia is an italian bread, this recipe comes from the cookbook of a German cook, Tim…
Bread out of a pot
This bread is very easy to make and requires only a minimum of ingredients. What matters while mixing the ingredients is, that you act swiftly. The time-consuming kneading is not required. Thereafter the dough needs to rest for 12 to 14 hours. The best dish to bake the bread is a cast iron or pottery…
