These bread rolls are baked all over the world and they have many names: they’re called buns, rolls, baps, kadetjes and bolletjes (little balls). And they are super versatile! This recipe for soft bread rolls will yield delicious yeasted buns, with a hint of sugar and a little bit of fat. With that, you get a soft roll, that will hold up in your lunch box, on the backseat of your car and during soccer (football) practice. And they’re delicious on the dinner table. A simple, neutral little roll may be all you need for the upcoming Thanksgiving weekend. Different…
Bread Recipes
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Continue ReadingFire and Water UPDATE – Since I first tried this recipe, I took another look at improving it. I wasn’t too pleased with the color of the bun: a direct result of unbleached flour, making it grey more than white. I replaced the unbleached AP flour with bleached flour. Not…
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Continue ReadingThe basic, white bread recipe is the standards that forms the basis of all other bread recipe methods you’ll work with. A Good Start I think that it’s fair to say that a bread, made from scratch, isn’t automatically the recipe you’d start with. When you think about learning how…
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Continue ReadingBaked in the Dutch oven, this bread is made with a blend of all-purpose and spelt flour for a delicious, nutty aroma and an amazing, crispy crust.
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Continue ReadingBaked in a rectangular pullman tin, this bread is the best type of bread for a grilled cheese sandwich or your signature British high-tea sandwiches. It looks similar to the soft and doughy store-bought sandwich bread, but it won’t taste like it. The store-bought bread is usually clunky, doughy and…
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Continue ReadingOne of the most iconic, famous and tasteful breads from your own kitchen Baguette, flute, pain –all words for the wonderful, French long bread with a crispy crust and a wonderfully soft, crumbly inside, with large holes and beautiful taste. It gets stale quickly, so bake and eat, and repeat.