Category Archives: BREADS

Russian black bread

Russian black bread

Russian black bread is a very delicious bread full of flavour. Black bread is culturally seen as low-quality bread in Eastern Europe. It is for the people who can’t afford the soft bread from finely milled wheat germ. The original recipes won’t include exotic (for the USSR, and even more so for Czarist Russia) ingredients like coffee or cocoa.

Swedish Saffron Bread

Swedish Saffron Bread

Buy about 25 cents worth saffron in drug store (about 3/4 teaspoon). Let it soak in ½ cup of hot water till cool, then drain liquid into another cup, squeezing the saffron to get out all of the flavor. Sumptuous looking Swedish saffron bread recipe is a treat for your eye and your stomach. The lovely aroma of saffron and the sweetness of dried currants that plump up and turn juicy during the bake is a really wonderful combination.

Italian Easter bread

Italian Easter bread
The Italian Easter bread was designed to have no overall shape, but was rather baked to encircle an egg, traditionally with the initials “BP” put on it. The initials BP stand for Buona Pasqua or Happy Easter. Traditionally the practice of eating Easter bread or sweetened “communion” bread traces its origin back to Byzantium and the Orthodox Christian church. The recipe for sweetened or “honey-leavened” bread may date back as far as the Homeric Greek period based on anecdotal evidence from classical texts that mention this type of special food. It is also widely known that sweetened bread desserts similar to panettone, were a Roman favorite.

Tiger bread

Tiger bread

The tiger bread is generally made with sesame oil and with a pattern baked into the top made by painting rice paste onto the surface prior to baking. The paste dries and cracks during the baking process. The rice paste crust also gives the bread a distinctive flavour. It has a crusty exterior, but is soft inside. Typically, tiger bread is made as a white bread bloomer loaf or bread roll, but the technique can be applied to any shape of bread.

Babka bread

Babka bread

Babka is a slightly sweet yeast bread similar to Italian panettone that can be made with rum-soaked raisins, and iced or left plain. It’s an Easter favorite. Traditional babka is made with a staggering number of egg yolks. This recipe is lighter on the cholesterol load, requires no kneading and only takes one rise. This bread children would just love! As a breakfast, with milk and bit of the favourite jam – nothing better for Sunday morning of breakfast before school.