What to do if you’re craving fresh bread out of the oven, but you don’t want to invest the time in waiting for the yeast to proof? This tasty rustic bread is the answer: it can be made in 30 minutes, baking time included! Continue reading “Quick Onion-Cheese Flat Bread”
Focaccia is a fairly quick bread to make, and it doesn’t require any special pans. So, it’s no wonder that I make it quite often. While I usually use my basic recipe (check HERE for the post), I sometimes like to experiment with different types of flour (as you can see HERE), even if they’re taking the recipe very far from the authentic Italian version. Continue reading “Multi Grain and Rosemary Focaccia”
With abundance of fresh berries, I find myself buying more than needed, and, as they don’t keep well, I try to find ways to use them in baking. I often also have some overripe bananas around, so I’ve decided to combine both in the form of a tasty cake. Continue reading “Banana, Blueberries and Coconut Cake”
Soda bread is the perfect bread to bake when you want a fresh warm loaf, without waiting for the dough to rise. The texture is obviously denser than yeast dough bread, but the easiness and quickness of making this bread compensate for that.
Unlike in traditional Irish soda bread, here I, once again, used different types of flour in the dough, in order to give it a more interesting texture and higher nutritional value. Continue reading “Multi Grain Soda Bread”
This tasty bread is very easy to make: it only requires a bit of mixing – and waiting in between. If you have a day around the house, this is the project to choose. Continue reading “No knead Multigrain Bread”
The following special bread came to mind when I was planning to bake a variation of Soda Bread. Continue reading “Goat Cheese, Apple and Beets Breakfast Bread”
This tasty, summery focaccia comes from Tuscany, and is believed to have Etruscan origins.
From the first time I’ve tried this unique bread, I loved how the taste of the sweet and slightly acidic grapes, combined with the saltiness of the bread and the wonderful aroma from the rosemary, were just perfect together. Continue reading “Multi Grain Focaccia with Grapes and Rosemary”
Once again I’ve been experimenting with baking with different types of flour. This time I combined quite a few of them, to create these very tasty breads. The texture came out incredibly multi-layered, where each type of flour brought a unique one. Continue reading “Multi Grain Bread stuffed with Roasted Vegetables”
This wonderful, aromatic and tasty bread started with a failure… Continue reading “Potato and Acorn Squash No Knead Bread”
This tasty bread is the result of an inspiring post by Nancy from the lovely “Feasting with Friends” blog, combined with some leftover spelt and semolina pizza dough I had in my fridge (recipe for which was posted here a couple of months ago). Continue reading “Bread Roulade with Bacon-Onion Chutney”