Category Archives: BREADS

Gubana – Sweet Italian Easter bread

Gubana – Sweet Italian Easter bread

Gubana is somewhat an Italian version of babka or kugelhopf. A curiously dense, almost dry cakey brioche-type bread with a filling of chocolate, raisins, nuts and alcohol. This traditional Easter bread hails from the Natisone Valleys to the east of Cividale del Friuli; a region northeast of Venice near the Austrian and Croatian borders. 

Kesra bread with sesame seeds

Kesra bread with sesame seeds

The Kesra is a traditional bread that is baked on what we call “Tadjine” which is made from clay (traditional handicrafts in Algeria and in several countries of the Arab Maghreb).

In rural areas, many families use small dome-shaped wood burning ovens to bake their bread. In urban areas, families might opt to bake their bread do so in public street ovens. Both methods give bread a unique flavor and character that simply can’t be matched in a conventional oven or by Moroccan bakeries. Nonetheless, very good Moroccan bread can be baked in home ovens, and it’s worth trying to make your own bread to complement a Moroccan meal.This bread fresh and warm from the oven, begged to be dipped in olive oil.

Almond and rose bread

Almond and rose bread

The use of flowers in cooking, while maybe not instantly recognizable, is really not all that uncommon – hibiscus, jasmine and lavender immediately come to mind. Rose petals are used in flavoring both savory and sweet dishes especially the musk-scented roses from Morocco. The delicate taste of dried roses is a bit sweet. Dried roses are popular in savory dishes including couscous, fish, rice and stews throughout the Arab world.  In India they are used in kormas, marinades and in rice pudding while in Iran in a blend as a hearty rice flavoring and in Tunisia in several spice blends. Rose petals partner well with apples, apricots, chicken, chestnuts, deserts, rice and pastries and works well in combination with cardamom, chili, cinnamon, cloves, coriander, cumin, pepper, saffron and turmeric.

Focaccia bread

Focaccia bread

The name of focaccia bread is taken from the Latin phrase “panis focacius,” which referred to a flat bread cooked upon a hearth or under the ashes of a fire. The first focaccia breads were essentially just mixtures of flour, water and salt that used a flat baking method that worked for any available source of heat. Although most focaccia breads were originally unleavened (without rising), due to the dense salty air of the Mediterranean climate, many recipes today call for small amounts of yeast or other leavening agents.

Often baked with herbs, cheese or other ingredients added to the dough, focaccia can be looked upon as a predecessor of the modern pizza. This bread is usually eaten accompanied by some sort of topping or seasonal additive, and recipes for focaccia bread range from sweet to savory, and from extremely simple to requiring several hours of preparation.

Peppery cheese bread

Peppery cheese bread

Cheese bread has become a really popular among many bread makers these days. With so many different kinds of cheeses and flavors, the choices seem endless. Cheese can be made from cows, goats, sheep and even from water buffalo milk. Creating different textures and flavors to help enhance any bread recipe.

Peppery cheese bread is good for serving with various soups, main dishes, salads, and also as breakfast with sour cream or yoghurt.