I`ve made this one twice in one week, and I strongly suggest that you do the same. This bread is delicious, it is a bit cakey and it has a slight taste of maple, and a wonderful taste of the nuts. Honestly, I have nothing else to say, but you should really go and make this bread.
Posts Tagged ‘Bread’
These faltbreads are the one that you make, and say that you would eat only one, but then you eat four. The best thing about these must be the texture- which could be described in one word: soft. These has the perfect texture, they are so soft, and chewy, and delicious, and…
But seriously, The great thing about these is that you (or your mixer) could make them relatively fast, and if you make 12 and not 6 they will feed a lot of people. The dough takes 5 minutes to make, and besides letting it rise, you should be making these in no time.
Oh, one little thing- if you like doughs, like me, this is the one for you! the texture of the unbaked dough is so smooth that you will easaly find yourself petting it, and sniffing it.
Silly me! How could I forget the Nigella seeds? I strongly recommend that you will make any effort to make these flatbreads with the nigella seeds, because they are the ones that realy upbeat the flavors, and male these so yummy. If you really hate nigella seeds, replace them with sesame seeds, but be sure that you are taking half of the flavor.
Brioche is a very rich eggy bread, in the fine line between bread and sweet yeast cake. This is not very sweet, but the texture us so rich, and full of rich butter flavot (but not greasy!), that you will find yourself ignoring all the calories, and eating one after the other.
You may think that the brioche dough may be time consuming and hard to make, but, in fact, the mixer does all of your hard work, and after one night in the fridge, the dough is very easy to work with.
The thing that may be time consuming is making the chocolate truffles, but you can easily replace them with easier fillings like jam or Nutella spread.
Note: The recipe does not call for any liquids except the yolks. When I made the dough it did not form into a ball, but remained crumbly. I added about 1\4 cup of water, until the dough was a little sticky. I suggest that you make the recipe as it is, and if you see that you need to add liquids, add them, but do it slowly, just until you get a dough at the right texture.
My mother bought these great big kalamata olives in the market that is about 20 min. drive from my house. Imagine a market like all the exotic markets that you see in all kinds of traveling programs- markets full of spiced and little stores, fish stands, and stands packed with lamb and meat, vegetable and herbs- this market is pretty much the same.
So, after eating almost all of the olives, I had left with a few, and I was looking for some nice recipe for olive bread. I can’t say that this bread is the best olive bread that I’ve made, but maybe with some few adjustments it will be better. If you want to make this recipe, I would suggest reducing the salt and olive oil amounts. The bread was very salty, and it had a very strong flavor of olive oil (or maybe that was to point?).
This weekend, I made to breads that I do from time to time- Challah bread, and bread with half whole wheat.
This specific Challah recipe comes out good, but notice that it has a fairly strong buttery taste (I don’t know if it good or bad…), but just keep in mind.
The half whole-wheat bread is a great recipe, which never lets me down. Every time I make it; I put a verity of things in it. I especially like adding all sorts of nuts, but sun dried tomatoes, or even all kind of seeds would be just fine.
This is the first time that I’ve been making cornbread. I looked for a fairly simple recipe, which does not include cheeses, and all sorts of other things. I finally found this recipe at Epicurious, I omitted the jalapeños. It turned out a very nice cornbread, not too sweet, and with a nice crumbly texture.
If anybody has a good cornbread or corn muffin recipes, I will be more than happy to receive them!