Sweet dough is an enriched dough which means it has ingredients like eggs, butter and sugar. Babka originated in the early 1800’s, when housewives would spread extra challah dough with jam or cinnamon sugar, roll it up, and bake it alongside challah bread. Challah is a plain, braided loaf. Chocolate was only added in the mid-twentieth century. Below are step-by-step instructions with photo’s on how to make the babka.
Easter won’t be Easter without Hot Cross Buns. I decided to bake the buns in these cute square foil containers for a different look. This version has a combination of raisins and chocolate chips and less spiced than usual (by special request from my kids).
This very contemporary way of serving a low-kilojoule chicken and salad sandwich would be ideally suited for a casual meal on the patio with friends and family. Prepare an open sandwich for a light meal or a stacked sandwich for a more substantial feast.
This dough is economical and easy to make. You don’t even need bread flour to make it! It can be used to make everything from dinner rolls, to hamburger buns to bread sticks, roosterkoek, vetkoek, focaccia and pizza! Be sure to try the White Bread Mini Loaves too!
This dough is economical and easy to make. You don’t even need bread flour to make it! It can be used to make everything from dinner rolls, to hamburger buns to bread sticks, roosterkoek, vetkoek, focaccia and pizza! Be sure to try the Whole-wheat Bread Mini Loaves too!
Fill your kitchen and your home during this Easter time with the spicy aroma of the very best home made Hot cross buns, made with real ground spices and baked with love for your family and friends! One of the highlights on the calendar of worldwide annual baking traditions are these buns. A feeling of expectation arises when the pervasive spicy aroma of flavourful yeast-risen buns fill the air in many home kitchens. Be sure to also try the recipe for Hot Cross Hybrid (Pain Au Chocolat), an Easter-themed pastry.
This recipe is a cross (excuse the pun!) between a Hot Cross Bun and the popular French pastry, pain au chocolat, which is made with yeast-leavened dough and filled with chocolate. “Pain au chocolat” literally means chocolate bread.
This bread is not only gluten free, but also low in carbs. It also doesn’t contain any yeast. It provides an interesting and tasty alternative to bread if you are folllowing a Banting or gluten-free lifestyle.
This rich yeast dough has become a timeless classic, baked and enjoyed all over the world! The plait at the top has a custard filling and the plait at the bottom has an apple filling. They are equally delicious!
The Muffaletta (moof-fuh-LEHT-tuh) also know simply as “muff”, is a classic New Orleans sandwich. It is the ultimate make-ahead sandwich and is super easy and convenient to make. Hollowed-out bread (authentic round muffaletta loaf or other Italian round bread) is filled with generous amounts of olive salad and a variety of cold cuts of meat, cheese and vegetables. A true Muffuletta Sandwich must always be served at room temperature.
Panzanella is a Tuscan salad consisting of chunks of soaked stale bread and tomatoes, sometimes also onions and basil, dressed with olive oil and vinegar. Making Panzanella salad is a terrific way to use up stale or leftover bread.
The most effortless recipe for home-made Italian bread. Ciabatta literally means “slipper” in Italian, so keep this in mind when shaping the bread! The bread is deliciously hard and crisp served soon after baking but may be enjoyed within a day or frozen, thawed and reheated.
Even novice bread bakers can manage this delicious, quick-to-make recipe. Served with piping hot soup it will make the perfect comfort food. The dough can also be formed into buns to make Home-made Hamburger Buns.
These authentic flat “pocket” breads of the past, originally baked on hot stones have made a great comeback! The hollow or split pitas may enjoyed with any part of the meal or stuffed with hot or cold, savoury or sweet fillings. For best results, knead the dough very well and allow for a thorough first rising (until completely doubled) before shaping into flat breads and rising once more.
By adding dried fruit and nuts to this bread it is taken to a whole new level. Also try the Light Rye Bread which can be served with soup or as part of a cold buffet including salad, fish, cold meat and especially good tasty cheese.
French toast is the champion of brunch. Nothing says “weekend” like tucking into crispy triangles of bread dripping with syrup or honey. In France, French toast is referred to as “pain perdu”. It is referred to as “lost bread” because it is a way to reclaim stale or otherwise “lost” bread. The hard bread is softened by dipping it in a mixture of milk and eggs, and then pan-fried in butter. It is served with a dusting of icing sugar and jam or syrup. It is also known as eggy bread, gypsy toast or omelette bread. In France, pain perdu is served as a dessert, a breakfast or an afternoon tea snack. Be sure to also try Carolié’s recipe for Baked Apple French Toast.