This sugar loaf is traditionally made in the Dutch province of Friesland and very famous there. So it’s what we would call a ‘Fries suikerbrood’, Fryske Sûkerbôle in Frisian or Frisian sugar loaf. The recipe is my adaptation from the one I got from a local miller. [Read More...]
Best bread recipes
Brioche: Simple Recipe with Great Result
There are a lot of different recipes and methods and we tried several of them with varying results. This recipe is a winner with us. It doesn’t take a lot of your time. But it’s a two stage one, so keep in mind you have to plan in advance and start Friday to have your Brioche for Saturday’s brunch. Even though it’s a simplified version of the classic French recipe, the taste and texture have convinced us more than… [Read More...]
Swiss Twisted Bread – Wurzelbrot / Pain Tordu
We saw this Swiss bread being made by a German baker on UK TV. The ‘wurzel’ refers to the fact that the bread resembles winding tree roots. These loaves looked like a lot of fun and as it turned out quite … [Read More...]
Our Favorite Quiche: Goats Cheese, Wild Spinach & Pomodoro Datterino
This quiche recipe originates from the ‘what’s left in the fridge “idea, but it turned out a firm favorite!
It is light and full of little flavor surprises: the sweet onions on the bottom of the pie to the soft fresh… [Read More...]
Favorite Flatbreads: Indian Naan
Naans are traditionally cooked in a Tandoor or earthen oven. But making them yourself, using your own oven can also lead to very satisfying results. It’s so much fun seeing them puff up after you ‘trow’ them on a hot stone or wired rack. 5 minutes later and you are already enjoying your homemade flatbread! [Read More...]
Simply Delicious Sourdough Bread Salad
There are many ways to make a scrumptious bread salad or ‘panzanella’ as the Italians call it. Very often the stale bread is soaked in the juices of ripe tomatoes. Because we are both fond of different textures in our food we… [Read More...]
White Buns with a Poolish
Buns with poolish: use less yeast, get more flavor and good texture 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 salt. Making a […] [Read More...]
Recipe for Raisin Buns / Krentenbollen
I have been making raisin buns for a while now, and I think I have tweaked and tried the recipe quite to everybody’s satisfaction. Raisin buns are called ‘krentenbollen’ in Dutch, although they are usually… [Read More...]
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… [Read More...]
Sausage Rolls with Secret Spice Mix
Sausage rolls are much loved in Holland. They go by the name of ‘worstenbroodje’ if they are made with bread dough or ‘saucijzenbroodje’ when made with puff pastry. [Read More...]
