Stir together a batch of your own Swiss Muesli for an easy and healthy breakfast or snack that’s ready when you need it.
Category: Breakfast/Brunch
Potato Bread (made with raw potatoes)
The raw and very finely grated potatoes give this bread a unique, tangy flavor and excellent freshness. The addition of whole-grain wheat and rye flour makes the crust chewy and each slice pleasantly satisfying.
Polish Poppy Seed Buns (Pieguski)
Soft and fluffy Polish buns with poppy seed, sometimes referred to as Pieguski, the freckled ones. They taste the best fluffy and fresh out of the oven or toasted, preferably topped with butter and orange marmalade.
German Cinnamon Rolls (Zimtschnecken)
Authentic German cinnamon rolls; soft, fluffy and slightly sticky, with a intense cinnamon flavor and a simple apricot glaze.
Marmellata di Ciliege (Italian Cherry Preserves)
Make a batch while the fruit is still in season and enjoy on fresh bread, with a croissant or as a topping over ice cream.
Braided Brioche
The braided shape certainly isn’t the classic brioche shape, the dough would take in France, where it’s generally presented in its tradional fluted form, with a “knot” on top. However, it’s a delicious variation. A bit sweeter than my Brioche Overnight or the classic Brioche à Tête (Brioche Parisienne), it tastes the best with butter […]
Homemade Casserole Bread
It is not necessarily easy or fun at the moment to go to a bakery to get fresh bread, so I thought I might offer you another recipe for a homemade bread. If you follow my blog you probably noticed that I prefer making breads with a long resting time, because the longer you allow […]
Mastering the Art of French Bread Baking. Part 2. Bâtard.
It’s not a boule, it’s not a baguette. It’s a bastard.
Brioche Overnight
Soft and fluffy like a pillow. Prepare the dough in the evening and enjoy the best brioche ever for breakfast, brunch or as a snack.
Easy Homemade Granola
Easy granola recipe with a variety of nuts, seeds and dried fruit.