Rye Bread
Rye bread (Danish: rugbrød) is a type of bread common to Northern Europe in many varieties, but almost unknown in the south. This version is a typical Danish example. In Denmark, most people eat this type of bread on a…
Techniques Baking
Rustic Beer Bread
This recipe makes dough for a 1.5 kg loaf of bread. It is intended for a bread machine but can also be made by hand. Ingredients 250 ml real ale (not lager), at room temperature (approx 21°C) 3 tbsp (45…
Rosemary Bread
Ingredients 1 tbsp active dry yeast 1 cup lukewarm water (105–115°F) 1 tbsp granulated sugar 2 ½ cups unbleached all-purpose flour 1 tsp salt 1 tbsp olive oil 2 tbsp fresh rosemary, chopped 2 tbsp butter Procedure Place yeast, sugar…
Pretzels (Soft)
These are soft pretzels. Ingredients 4 cups flour 1 tsp salt 1 tbsp white granulated sugar 1 package yeast (¼ oz active dry yeast, 2¼ tsp dry yeast, or one 0.6 oz yeast cake) 1½ cups warm water Egg white…
Plain Bagels
Ingredients Procedure In large bowl, combine 1½ cups flour and yeast. Mix water, 3 tablespoons sugar and salt together, and add to the dry ingredients. Beat with a mixer for half a minute at a low speed, scraping the sides…
Pineapple Bread
A basic and quickly-prepared recipe for pineapple bread with coconut flakes. Can be served as a side dish or dessert. Ingredients Procedure Add the banana to a medium bowl, and mash it with a fork. Cut the pineapple into small…
Olive Oil Bread
A quick, easy bread that works well with Italian foods and pastas. Try forming the dough into a round ball or a long loaf for French Bread. Ingredients ½ cup warm water (110°F / 45°C) 2 ¼ teaspoons active dry…
No-Knead Bread
This recipe for no-knead bread has circled the Internet rapidly since it appeared in the New York Times in November 2006, and it has been translated into German and Togo. The original recipe came from Jim Lahey, owner of Sullivan…
Mini Herb Baguettes
Ingredients 275 grams high protein flour 2 teaspoons instant yeast 1 teaspoon salt ½ teaspoons oregano powder ½ teaspoons rosemary powder ½ teaspoons thyme 175 ml water Procedure Combine flour, yeast, salt, powdered oregano, rosemary powder, and thyme. Gradually mix…
Maitorieska (Finnish Barley Flatbread)
Maitorieska (milk rieska, pronounced “RE-ehskuh”) is a barley-based flatbread that is a local specialty and a very traditional food in the Ylivieska area of Finland. Ingredients 250 ml (1 cup) cold milk ⅓ teaspoon salt 250–330 ml (1–1½ cups) barley…
Lady Finger Cookies (Savoiardi)
Savoiardi are a sponge-like cookie originally from the Aosta Valley of Italy in the Alps, once known as the Duchy of Savoy (whence its name is derived). They figure prominently in several desserts, including puddings and tiramisu, as they absorb…
Italian Bread
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Italian cuisine | Vegetarian cuisine | Bread Ingredients Procedure In a large bowl, sprinkle yeast over warm water and let stand for 5 minutes.…