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My black brioche buns were so good that I had to repeat the recipe. But this time I changed the flavour and made caraway seed tear and share bread. The texture is amazing and the reason I made bread was because my baking tin was the only clean thing around after a day of baking. … Continue reading Caraway Seed Tear And Share Bread
Using activated charcoal tablets, I made these black brioche buns. You will have to trust your oven temperature when baking these as you cannot judge by the colour if they are done or not. However, if you have an instant read thermometer then the internal temperature of the buns should be around the 90° Celsius … Continue reading Black Brioche Buns
This recipe results in the softest brioche rolls you can imagine. Ilse says that these golden little rolls may remind you of traditional Cape mosbolletjies and she is right. Head straight on to the Recipe For ♥ Brioche Rolls ♥ Due to the fall I had at the guest house last month, I had to … Continue reading Brioche Rolls Spiced With Aniseeds
To me, coriander paratha is the perfect bread to be served with curry. Even better is to top it with smashed avocado. I used a combination of salt, pepper and lime to flavour the avocado. Head straight on to the Recipe For ♥ Coriander Paratha ♥ When I started blogging on WordPress.com, there was no … Continue reading Coriander Paratha Topped With Smashed Avocado
These spring onion paratha are the perfect crispy bread to serve with curries. I served mine with a beef and vegetable soup instead of croutons. I loved the pop of salty mixture encapsulated in the folds of the dough. Head straight on to the Recipe For ♥ Spring Onion Paratha ♥ Gift giving can be … Continue reading Spring Onion Paratha
If I knew how easy it was to make naan bread I would have done so ages ago. It is so much nicer than store-bought and I am going to play around with flavours. You can add seeds, use garlic butter or even herbs when you make yours. Skip ahead to the recipe for Naan … Continue reading Naan
This spiced raisin bread is perfect for tea time treats and breakfasts. Especially the mornings when you do not have time to prepare anything else. Just toast the bread and slather with butter! Head straight on to the Recipe For Spiced Raisin Bread ♥ Our Saturday morning did not really start off that well. We … Continue reading Spiced Raisin Bread
Msemen is a pancake like flatbread eaten in Morocco, Algeria and Tunisia. Traditionally it would be served for breakfast. I made ours for lunch, to eat with fattoush. Skip ahead to the recipe for Msemen I have had a year of hairdresser issues. In January I had my hair cut with my usual hairdresser. Tiffany … Continue reading Msemen
I am not the biggest fan of poppy seeds and sesame seeds. You will probably find me dusting them off this tear and share bread. But, I am a huge fan of this loaf. It is soft and moreish and I tend to make it often. Usually I send half home with Dave's son, so … Continue reading Tear And Share Bread
Vetkoek translate literally to fat cake and are a yeasted dough bread. The dough is deep-fried and served in two ways. Either with curried mince or with apricot jam. This is South African street food at its simplest. Skip ahead to the recipe for Vetkoek Dave and I were watching a television show where the British … Continue reading Vetkoek
Yeasted flat breads were a new cooking experience for me. I made these for a meze platter that I did as starters. As they could be made in advance I didn't have to stand at the hob while we had guests over for dinner. Head straight on to the Recipe For Yeasted Flat Breads ♥ … Continue reading Yeasted Flat Breads
I challenged myself to make flat breads using ricotta. The nice part of this recipe is that I used my own homemade fresh ricotta. These Ricotta Flat Breads puffed up so nicely and were soft and tasty. They provided the perfect wrap for my tomato and pesto salad. Head straight on to the Recipe For Ricotta … Continue reading Ricotta Flat Breads
Making a savoury bread pudding is a great way to use up bread before it goes too stale to do anything else with. Here I have used focaccia but you can use any bread. The more flavour it has to start, the better it will taste after baking. Skip ahead to the recipe for Savoury … Continue reading Savoury Bread Pudding
This pure rye bread does not get much of a rise, and Jane Mason recommends that you cut the slices quite thinly. In South Africa we only get light rye flour which does not contain the bran and germ from the grain. If you make use of a dark rye you will get a darker, … Continue reading Pure Rye Sourdough
Inspired by my love of sourdough, all things Italian and our upcoming holiday, I made Sicilian Focaccia. There was a point to making so many different types of focaccia in such a short space of time. Be sure to check back in to see what I did. Head straight on to the Recipe For Sicilian … Continue reading Sicilian Focaccia
This recipe for Sephardic Challah comes from The New York Times. It is important to remember when making a coil using bread dough that you tuck the end in properly. The seeds are a lovely addition to this kitke. Head straight on to the Recipe For Sephardic Challah ♥ After enjoying New Year's day, Dave and … Continue reading Sephardic Challah
In the next instalment of recipe testing, I made this caprese focaccia. Using firm tomatoes, fresh mozzarella and basil this is a super tasty addition to any meal. We served this with octopus spaghetti. Head straight on to the Recipe For Caprese Focaccia ♥ I have a few spring cleaning things I do each year … Continue reading Caprese Focaccia
I want to start off by wishing each and every one of you an amazing 2018. There are going to be a lot of bread recipes coming up. I made focaccia over and over again while trying to get a new recipe to work for me. This Tomato And Smoked Olive Focaccia was the second attempt. Before … Continue reading Tomato And Smoked Olive Focaccia
Some days I really don't have time for my sourdough to work its magic. And I also don't have time to let a yeast bread prove. It is on those days that I turn to my quick beer bread recipe. This month has seen a lot of those days already. Head straight on to the … Continue reading Quick Beer Bread
According to Jane Mason in Perfecting Sourdough, sourdough bread fell out of favour in French cities after the turn of the twentieth century when commercial yeast became available. However, it is now popular again and can be found at markets all over France. I have used the recipe for French bread to make a dough that … Continue reading French Bread