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Chocolate Babka aka Zebra Bread

Chocolate Babka is made from sweet dough, a versatile dough that can be used to make a variety of sweet treats like Here are a few:  Bee-sting Pastries, Home-made Doughnuts, Hungarian Bubble Loaf, Panettone, German Stollen, Yugoslavian Nut Roll, Chocolate Babka, etc. 

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.

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Cajun-style Blackened Chicken & Salad Sandwich

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.

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Hot Cross Buns

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.

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Hot Cross Hybrid

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.

Be sure to also try the traditional recipes for traditional Croissants and Hot Cross Buns.

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Muffuletta Sandwich

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.

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Home-made Pita Bread

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.

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French Toast

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.

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