It takes time and patience, but your reward will be a crusty loaf with a chewy yet tender crumb and a clean, wheaty flavor.
Category: Yeast breads
Homemade Pizza Margherita
Living in New Jersey means that I can get an outstanding pizza pretty much at every corner. Nevertheless, once in a while, I like making my own pizza at home and from scratch. To me a perfect pizza starts with a perfect crust; thin, crispy and light. But to re-create this typical texture at home,…
White Bread with Oats
An incredibly soft bread with a rather mild flavor and a large portion of healthy oats.
Paula Deen’s Whole Wheat and Honey Bread
Paula Deen’s whole wheat and honey bread is a wonderful soft sandwich bread with a slight honey note.
Yogurt Bread
If you tried and liked my Buttermilk Bread than you will like this one as well. A plain wheat bread, refined with yogurt for extra flavor and freshness.
Buttermilk Bread
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.
Easy Classic Brioche Parisienne
My favorite recipe for an easy yet 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.
