Turkish Ramadam Pidesi Bread

Turkish Ramadam Pidesi Bread

About this recipe This bread is eaten in Turkey especially during Ramadam. Some bakeries produce it all year round, but in the fasting period, long lines are seen on the street at sunset in front of the bakers, because this bread is good eaten hot. The bread, rolled...
Mexican Birote Bread

Mexican Birote Bread

About this recipe Pan birote, bolillo or pan francés, these little breads are a mini version of French baguettes. It is a typical bread of the Mexican city of Guadalajara and it is said that it was brought to Mexico by a baker following the army of Maximilian I. I...
Galician Bread

Galician Bread

About this recipe The pan gallego or pan galego has the PGI denomination. It has thick and crunchy rind and very soft crumb. These characteristics are due to long leavening and the use of mother yeast. The long hours of rest give the cereal time to express itself at...
Bread with Chia Seeds

Bread with Chia Seeds

About this recipe If you want, you can use black chia seeds, the classics, or the white chia seeds. Otherwise you also can use a mix of black inch white chia seeds. ingredients 200g of sourdough 500g of stone-ground bread flour 500g of white whole wheat flour 600g of...
Rose Cake

Rose Cake

About this recipe This cake has many versions: I like this one with butter both in the dough and in the filling, but if it seems too rich, you can opt for extra virgin olive oil (only for the dough). You can directly enrich the dough with 150 g of butter and add only...

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