A jar of truffle and porcini paste inspired these luxurious savoury scrolls. To make the dough combine 200g (7g) of strong bread flour with 600g (1⅓ lb) of plain white flour. Add 3 teaspoons of bread improver, 2 teaspoons of salt, 4¼ teaspoons of dry active yeast and ⅓ of a cup of finely grated…… Continue reading truffle cheese scrolls
Category: bread
dark rye fruit bread
A dense fruit-heavy loaf with a wonderful balance of bitter and sweet. Excellent with cheese or just with salted butter. In a bowl combine 1 cup of sultanas, ¾ of a cup of chopped dried figs, ½ a cup of currants and ½ a cup of chopped dates. Pour in 1 cup of hot water…… Continue reading dark rye fruit bread
bran muffins
These easy to make and delightfully light muffins from Janet Kalman Villada via allrecipes are not too sweet. Perfect for breakfast or morning tea. Preheat your oven to 190ºC (375ºF) and grease or line a standard 12-muffin tin. In a bowl combine 1½ cups of wheat bran with 1 cup of buttermilk (if you don’t have buttermilk…… Continue reading bran muffins
lavosh crackers
Lavosh (lavash) is a flatbread, usually unleavened, which is common to the South Caucasus and Western Asia. In Armenia, dried lavash is stacked high in layers and rehydrated as a soft bread. Crackers by the same name have become popular for cheese boards and often contain the traditional poppy or sesame seeds. I made mine…… Continue reading lavosh crackers
seed crackers
For those of you who want to cut down on carbohydrates, or who follow a gluten free diet, these delicious and delightfully crunchy crackers taste great with dips, cheese…..anything. They are not too difficult to make and are similar to some exorbitantly priced crackers available in supermarkets today. Each of these crackers has less than…… Continue reading seed crackers
oat cakes revisited
Oat cakes are a Scottish cracker or biscuit with oats as their primary ingredient. In Scotland, where they can replace toast for breakfast, they were traditionally cooked on a griddle and have been documented to exist since Roman times. These days, oat cakes are often baked in the oven. The size, shape, thickness and texture…… Continue reading oat cakes revisited
bagels
There’s plenty of patience and some kneading required to make these bagels but they are the real deal. If you’ve ever eaten a genuine bagel you’ll know that they are dense and chewy and have a crisp outer layer. Thomas made these following this Claire Saffitz recipe for the NYT, with some extra help from…… Continue reading bagels
wholemeal naan
Simple but delicious, this Indian wholemeal bread is an authentic and satisfying addition to any Indian meal. In a large mixing bowl or stand mixer, combine 2 cups of wholemeal flour, 1½ teaspoons of dry active yeast, 1 teaspoon of sugar and salt to taste. Add 2 tablespoons of yoghurt or buttermilk and knead for…… Continue reading wholemeal naan
whole grain bread
I decided to revisit my childhood with a German-style bread. It’s a heavy, satisfying and tasty bread full of grains and seeds. In a small bowl combine 2 teaspoons of dry active yeast, 6 teaspoons of sugar and 2 cups of warm water and let it sit for 5-10 minutes. Meanwhile, in a stand mixer or…… Continue reading whole grain bread
socca
Socca is a thin unleavened bread or pancake made from a batter of chick pea flour, water and oil. A speciality of the area around Nice in southeast France, variations known by other names and cooked by different methods can be found in many countries. This version is most closely related to the bordering Italian…… Continue reading socca
michelle picker cooks 