Rich, irresistible and moist; packed with different types of nuts, zucchini and double dose of heavenly chocolate is this sweet, eggless, quick bread. Even though it is baked as a loaf bread, the texture and taste comes closer to a decadent chocolate cake more than that of a bread.
When there is no need to knead, & when the bread talks to you, what are you waiting for?
For those of you who are still contemplating taking the first step to baking a loaf at home, this is for you, a Bread in a pot. The unbelievably great crackling crumb, the hole-some lightness, awesome flavor — all come from no kneading, a long fermentation, & a hot pot.
Christopsomo (Christ’s Bread) is the traditional Greek Anise flavored Christmas Bread. Baking a Christopsomo is considered a religious task in an Orthodox Greek household. The baker begins by crossing himself & asking for blessings for the household. The bread is baked on the Christmas eve and eaten on the day of Christmas. Only the best and the most expensive ingredients are used to bake this bread. Ropes of dough are used to adorn the bread with cross. Unshelled walnuts are used for decorations too. Here is the original recipe, I have almost followed it all except for the glaze.
Dal(Lentil) paratha/flat bread is something which I learned from my grandmother. My grandparents lived only a few minutes away from our home. And it would be often that my grandpa would walk by with a bag of hot, freshly made parathas and a bunch of flowers for me.
“Breadline Africa is an internationally registered charity that seeks out partnerships of hope and growth in Africa.” Breadline Africa launched its Blogger Bake Off, which is an online campaign aimed at connecting people to care, at getting bloggers to talk to their communities about poverty in Africa, and at having these communities to donate to Breadline Africa.
Goan cuisine has very strong Portuguese & Iberian connections. The art of baking bread was brought to Goa by the European Missionaries. The bread came to be such an essential part of a Goan breakfast that there came a time, “towards the end of the Portuguese rule, when every village had its own local bakery.” Goan bakers adapted the European influence and added local ingredients to their bread giving it a very distinct Goan flavour. They used to use toddy instead of yeast for leavening.
Spiced Apple Ginger Bread
Really who can resist the aroma of apple, cinnamon and hot bread filling up the entire house? Even if the temperature is still climbing mid 80’s here in October, it is still officially fall:-D I am not complaining (well may be a little bit) about Texas, but I do miss the change of fall colors of the North East. We lived there for quite a few years. The crisp breeze, the floating colored leaves are a dream now. We used to live across the street of the Cheesequake State park, and the view from every window of our house was breathtaking during this time. We do have the photographs for consolation.
This was a quick fix for “something fancy” craving of my daughter. She is voraciously hungry when she gets back from school, and one of these days she wanted “something yummy like pizza or chips”. It wasn’t dinnertime yet, and I would not give her Doritos. So I made her a “happy bunny” healthy snack. She was very excited with the idea but got really impatient when everything was ready and her tummy was growling and I was taking pictures. Well it had to be done. She knows that by now.
Each Slice of this Whole Grain Bread is stuffed with nutrition. I have added grated vegetables and fruit puree, along with protein filled nuts and whole grains. The recipe has been modified from ”Zucchini and Walnut Bread” recipe by Den Tucker. I have done it with more grains and vegetables and reduced the number of eggs and amount of sugar. A healthy breakfast bread is served !
Bruschetta
Bruschetta, originates from Central Italy, is usually served as an appetizer. It is one of the simplest thing to make and can immensely gratify your tasting buds. Use any Italian Tuscan or French Baguette bread and top it with your favorite toppings. For this recipe I have used French Baguette and fresh Roma tomatoes seasoned with herbs and garlic.
It is one of the most lovable and wanted recipes among my guests and greatly enjoyed when served especially with red wine.
I am sending this for WYF- salad/soup/starter Event.
Ingredients:
1. 1 French Baguette OR Tuscan Italian Bread cut into thick slices
2. 8 Roma tomatoes chopped into small pieces
3. 2 cloves of garlic halved
4. 4 tablespoon of extra virgin olive oil
5. 2 teaspoon of freshly chopped basil or dried basil
6. A pinch of salt
7. ½ cup loosely packed Mozzarella cheese
Preparation:
Take 3 spoons of oil and add 1 spoon of basil to it.
Brush on one side of the bread slices.
Arrange the slices on a baking sheet in one layer with the oil side up. Bake in the oven for about 5 minutes.
While they are baking, add the rest of the basil to the rest of the oil and add it to the chopped tomatoes. Sprinkle the salt and stir the mix and let it sit for about 10 minutes.
Once the bread slices are done, take them and rub the garlic halves on the bread.
Spoon out a layer of the chopped tomato mix on the bread slices. Sprinkle the mozzarella cheese on the top.
Bruschetta
