Sangak, also known as Persian Pebble Bread or Persian Army Bread, is a flatbread usually made with whole meal flour, and baked on a bed of hot stones. Wild Naan Sangak is the bread of the month for the Bread Baking Babes. Elizabeth of blog from Our Kitchen, the host kitchen this month, has been enjoying “Persian-style” dinners recently so she decided we needed to
Sourdough Cruffins
These Sourdough Cruffins are crisp and lightly caramelized on the outside with buttery and soft layers on the inside. A cross between a croissant and a cinnamon roll, these cruffins are spread with a spiced sugar filling, wrapped in a sweet spiral, and baked in a popover tray. The first Cruffin is said to have been made in 2013 by Kate Reid of Lune Croissanterie
Hungarian Almond Roll with Blueberries and KAMUT
This Almond Roll with Blueberries and KAMUT, is a spiraled nut roll made with 30% home-milled whole grain KAMUT. The cooked filling of finely ground almonds, dried blueberries, lemon zest, milk, and sugar provides a deliciously sweet flavor and the crunchy texture makes a delightful treat. Gigi’s Hungarian Almond Roll is the inspiration for our monthly bake for the Bread Baking Babes. Pat of Feeding
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