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Category Archives: Savory
Dabo Kolo
Week Twenty-Nine: African Breads Okay, y’all, African Bread Week pretty much rocks. Not only have I been introduced to several new and interesting breads, but I’ve learned about not one, but two exciting spice blends! The first was an Egyptian … Continue reading
Posted in Savory, Unleavened Breads
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Ksra (Moroccan Flatbread)
Week Twenty-Nine: African Breads Moroccan cuisine is generally regarded as one of the most diverse on the planet. Being a crossroads between the European, African, and Arabic worlds, Moroccan food draws inspiration from native North African Berber, Spanish, French, Turkish, Indian, … Continue reading
Posted in Savory, Yeast Breads
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Diphaphata
Week Twenty-Nine: African Breads The bread for today hails from Botswana, a country of cuisine unique in the Southern end of Africa. Covered mostly by the Kalahari Desert, wheat doesn’t exactly grow well there; but bread made with imported wheat has … Continue reading
Posted in Quick Breads, Savory
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Egyptian Spiced Flatbread
Week Twenty-Nine: African Breads Previously in this project, I’ve featured breads of France, Italy, America, and Scandinavia. This week, I thought I’d take a plunge and look at the land that originated yeast bread as we know it (and, you know, … Continue reading
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Pistachio, Fennel, and Golden Raisin Scones
Week Twenty-Eight: Breads With Nuts The last bread for this week is a quick bread, true; and I did say that I was trying to avoid those. But this recipe is so good, I couldn’t pass it up. The title … Continue reading
Posted in Quick Breads, Savory
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Pine Nut Cardamom Bread
Week Twenty-Eight: Breads With Nuts If you like cardamom – which I absolutely do – you should try this bread. Pine nut and cardamom are one of those unusual and delightful pairings often seen in Middle Eastern and Southeastern European (i.e, … Continue reading
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Peanut Bread
Week Twenty-Eight: Breads With Nuts This recipe is extra special, you guys! Here’s why! Were you aware that in 2005, Team USA won the Coupe du Monde? I’m sure you know what that is, but for all the incogniscenti, it’s basically … Continue reading
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Almond Chickpea Flatbread
Week Twenty-Eight: Breads With Nuts When I started thinking about almonds, and interesting breads that could be made with them, the possibilities seemed endless. Almonds are perhaps the most-used nuts in baking, as their mild flavor blends well with myriad … Continue reading
Posted in Savory, Unleavened Breads
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Macadamia Lemon Bread
Week Twenty-Eight: Breads With Nuts One of my goals this week was to find new ways of incorporating familiar nuts into a variety of breads. When it came to the macadamia nut, I could think of one flavor combination that is … Continue reading
Posted in Savory, Sweet, Yeast Breads
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The Sourdough Method
Week Twenty-Seven: Try It Again; This Time With Feeling. You may recall last week’s variations on a theme, entitled “Same Dough, Different Methods”. Well, there was one variation I didn’t try: the sourdough starter method. I didn’t try it because … Continue reading
Posted in Savory, Yeast Breads
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