Bread
14 recipes
Mentai-France: Japanese Mentaiko Mayo French Bread (明太フランス)
How to make mentai-France (明太フランス), the Fukuoka-linked French bread baked with a mentaiko mayonnaise sauce. A home-style version with a lengthwise slit, butter inside, sauce both inside and on top, and a bake at 180°C until browned, plus the background of karashi mentaiko and how to choose the bread.
Ujeqe: South African Steamed Bread Made in a Lidded Pot
How to make ujeqe (uJeqe), the yeasted steamed bread tied to Zulu cooking in South Africa, from a South African recipe using 560 g cake flour and 375 ml water. Covers kneading, rising until doubled, steaming in a lidded pot for 75 minutes, the spring-back doneness check, serving with stews and beans, flour and equipment choices, and how recipes differ from home to home.
Fiteer Meshaltet: Egyptian Spiral-Layered Butter Pastry (فطير مشلتت)
How to make fiteer meshaltet (feteer meshaltet), the Egyptian round of unleavened dough layered with butter, rolled, coiled into a spiral and baked on a hot tray. Follows one Egyptian cook's home recipe exactly, explains clarified butter versus regular butter, how it differs from street-style flying feteer, and how to eat it with honey, salty cheese or molasses on the side.
German-Style Pretzels: A Laugenbrezel-Style Knot Baked After a Baking Soda Bath
How to make German-style pretzels at home: a bread-flour dough shaped into knots, chilled, dipped in a boiling baking soda bath and baked at 450°F until deeply browned. Covers kneading, folding, shaping, the difference between a baking soda bath and the lye used for true Laugenbrezel, the Bavarian and Swabian shapes, and eating them warm with butter and chives.
Irish Soda Bread: Brown Soda Bread with Wholemeal Flour and Buttermilk
How to make Irish brown soda bread from equal parts wholemeal and plain white flour, salt, bicarbonate of soda and buttermilk, following the National Dairy Council Ireland recipe. Covers adding buttermilk only until the dough comes together, why the dough is not kneaded, cutting the cross without separating the loaf, judging the bake by colour and a hollow sound, and how soda bread is eaten at Irish tables.
Pide: Turkish Cheese-Filled Boat Bread (Peynirli Pide)
What Turkish pide is, how its shape and fillings vary by region, and how to make peynirli pide (cheese pide) from the recipe published by Türkiye's Ministry of Culture and Tourism. Covers the yogurt dough, rising, shaping open boat-shaped ovals, baking in batches, judging doneness, and choosing cheese outside Türkiye.
Baati: Rajasthani Whole-Wheat Bread Baked and Dipped in Ghee (बाटी)
How to make plain Rajasthani baati: a stiff whole-wheat dough with ajwain and oil, rested, shaped into indented balls, baked in a home oven at 200°C and dipped hot in ghee. Covers choosing atta, ajwain and ghee, judging the bake, fixing common problems, how baati differs from Bafla and litti, and how it sits beside dal and churma at a Rajasthani table.
Baguette: Classic French Bread with an Overnight Poolish (3 Loaves)
How to bake three classic baguettes in a home oven using an overnight poolish. Covers ingredients, mixing, the 45-minute rises and fold, shaping, scoring, steam baking, signs that a dough is ready, why flours don't swap one-for-one, troubleshooting, storage, and how the baguette is eaten at the French table.
Focaccia Genovese: Genoa-Style Flatbread with Brine and Olive Oil in the Dimples (Fügassa)
How to make Genoa-style focaccia (fügassa) in two 30 × 40 cm trays, following one published Genoese formula with tipo 00 and Manitoba flour, malt and fresh yeast. Covers three-finger dimples, why brine and olive oil go on top, how to read each rise, flour substitutions, troubleshooting, and how the bread is eaten in Genoa.
Bunny Chow: Durban's Curry in a Hollowed-Out Loaf of Bread
How to make bunny chow, from the street food culture of Durban, South Africa: using an unsliced loaf with lamb, beef or bean curry, hollowing out the bread, carrot sambal, adjusting heat, storage, next-day ideas, regional variations and common mistakes.
Hallulla: Chilean Flat Bread for Once and Breakfast
Hallulla is Chile's round, flat, butter-enriched bread, eaten at breakfast and at the evening once. Dough thickness, fork holes, storage and fillings.
Khachapuri: Georgia's Cheese-Filled National Bread
How to make khachapuri (ხაჭაპური), Georgia's national dish, at home: the boat-shaped Adjaruli and the round Imeruli, how to choose cheese, a skillet substitute for the oven, plus variations, FAQ and storage.
Panipopo (Pani Popo): Samoan Coconut Buns Baked in Coconut Sauce
Panipopo (pani popo) is a Samoan sweet bread: soft yeast buns baked in a sauce of coconut milk, sugar and cornstarch. Covers thickening and baking heat.
Roti Canai: Malaysia's Flaky Flatbread with Dal Curry
How to make Malaysian roti canai at home: a stretchy dough rested in oil, folded with ghee into dozens of crisp layers, cooked on a hot skillet and served with a lentil dal curry.