Category: Best Bread Recipes
Making Buttermilk Biscuits – Trying not to Fumble
Ever since I first read about American buttermilk biscuits I have been intrigued by them. First there was confusion because of the word biscuit. In the UK a biscuit is a cookie (the word cookie, comes from our Dutch word ‘koekje’ and was adopted in the US centuries ago). But wait, this biscuit looks like what the British like to call a scone. And the Americans do not seem to … [...]
A ‘Fluitje’ with Spelt
‘Fluitje’ is a Dutch word meaning little whistle. My dad is to blame for us calling this loaf a fluitje. So it is really a tribute to him and his tendency to ‘brand’ a concoctions that is new or different to him with a name of his own invention. But he isn’t the only one. Our pain rustique is also called ‘Marieke bread’ by several people, it’s just easier for them I guess, although it’s not very fair to Ed who is usually doing most of the pain rustique making and… [...]
Our ‘Perfect Christmas’ Stollen
Our Christmas stollen recipe is very dear to us. It is not one to impress with an extensive list of ingredients. It is not overstuffed with candied fruits and nuts. No, our stollen is all about taste and the optimum ratio between filling and bread and staying true to the taste we know and love from our childhood. Of course you can add as much succade, chopped cherries and spices as you like, but if you believe in… [...]
Our Recipe for Veggie Danish
This recipe is of our own invention but these buns are very much inspired by our visit to the Eden Bakery at the Eden project in Cornwall. After failing to find any kind of recipe for them, we started experimenting and came up with our own version of this savory concoction. The possibilities for the filling are endless… [...]
Making Ciappe : Italian Olive Oil Crackers with Rosemary
I used to buy ciappe and always liked them as a lovely way to cure a craving for something salty or when on the run. For some reason beyond my comprehension it did not sink in to make them myself. Which is strange because ‘what’s in it and can I make this myself’ is usually my first though when encountering… [...]
Pizza Dough with a Poolish
If you you are not stressed for time and are looking for maximum taste, try and make my favorite pizza dough, using a poolish preferment. A poolish is made in a minute, the only thing is you have to think in advance… [...]
Our Favorite Whole Wheat Levain Loaf
Do you need a bit of encouragement to start making a super healthy whole wheat loaf? Awful childhood memories like me of stale and even rancid bread? Get out and buy the best fresh! organic whole wheat you can find and give this loaf a chance! It is nothing like your memories, it is about … [...]
My Tomato & Basil Focaccia
We tend to use rather less than more salt in our breads. It is just not necessary because the bread is allowed to develop so much taste that too much salt would just spoil it. But there are exceptions, pizza for example benefits from a salty crust and so does this tomato and basil focaccia…
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Apple Cider Bread
It has taken us a while to perfect this recipe. There are many variables to take into account: the amount and kind of cider and apples, type of flour, amount of kneading, the times and temperatures and so on. So we did quite a few test runs before… [...]
Muesli Whole Grain Spelt Loafs with Cherries & Pistachios
I like to wake up slowly and make my breakfast in a relaxed way, not in a hurry. But sometimes you look at the clock and you know you have to fly and you know you’re off to a bad start. ‘Grabbing something along the way’ usually results in horrible food choices at gas stations! That’s one of the reasons I came up with this bread recipe. If I can’t have my muesli moment at home I will put it in a loaf and take it with me! [...]
Favorite Flatbreads: My Version of Soft Polar Bread
A few years ago I had braces (yes I was very late) and for over a year crusty baguettes weren’t compatible with me. I was more comfortable with soft foods and things I could drink with a straw. That year we visited Norway and I found this wonderful soft bread in a Coop supermarket, which at the time was like walhalla. It was called polarbröd and it turned out to be… [...]
No Knead Soft Sourdough Rolls
No kneading, only a bit of stirring and lots of time, and of course the best ingredients you can find, anyone with a bowl can make these rolls. You end up with heaps of taste and a terrific texture. Soft and very resilient with notes of nutty sweetness and subtle sour. In short, I love everything about these rolls… [...]
3 stage 70% Rye Bread with Raisins
This bread has such great taste and such a nice bite plus, combined with the scattered sweetness of the big raisins, every bite is a delight. I strongly recommend that every home baker fan of the rye taste makes this bread. It is one of my top 3 favorite breads. Shaping it is a bit like working with clay, as you can see in the pictures. It feels a bit like… [...]
San Francisco Style Sourdough Bread
Plan ahead for this recipe because it is going to take 4 days from start to finish. Perfect for a very long weekend of baking.
This recipe is based on the San Francisco Sour Dough recipe from Peter Reinhart’s latest book ‘Artisan breads every day’. But of course, as you may know by now, I have made my own version… [...]
Recipe for 80% Hydration Baguette
I was very intrigued when I saw the baguette recipe posted at the fresh loaf. Several tries and tweakings further, with lots of sharing and baguette debating with Akiko, I can say from the heart that this recipe lives up to it’s expectations…
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Our version of a Pain Rustique
After baking a few hundred Pains Rustiques you could say the recipe for our version of this rustic bread has been tweaked to the max. You get the best of both worlds: the extra flavor of the sourdough and… [...]
Sourdough Mini Boules
I find these mini boules are the perfect little breads for two or to accompany a nice family meal or dinner with friends. You can share one with some soup or dip it in a gooey Camembert out of the oven. They also make an original little present. Another advantage mentioned by one of our bread friends: there’s more crust to enjoy! [...]
Loaf with Toasted Walnuts, Figs and Prunes
What’s so special about this loaf? It’s hard to explain without tasting it. The smell, the texture, the nice bite, the taste of that little bit of whole wheat but not too much. We put it in front of our family at the Christmas table and it was gone before you could say merry. So, a loaf for special occasions definitely… [...]
Fluffy White Buns
For this recipe we are going to make a starter named a Poolish. A Poolish is a type of wet sponge usually made with an equal weight of water and flour and an extremely small amount of yeast and NO … [...]
Making a Crusty White Loaf
I believe there are few things more rewarding than baking bread. The dough, the smell, the cracking of the crust, the warm oven. How can people ever think about taking bread of the list because they think they must follow … [...]