Dough & Bread 8 results
  • Mushroom cheese quiche

    Mushroom cheese quiche is an easy dish, not much work and always a way to delight your guests. The dough making is simple and quick. This dish can be made with either bacon or salt cured anchovies to your liking. And if you prefer, you can leave ...
  • Puff pastry

    Puff pastry is available in many grocery stores from the freezer section. This commercial pastry often contains palmfat or margarine and may contain even some transfats. All this to make the puff pastry cheaper to produce and provide a longer shelf ...
  • Pan-fried buns with snow vegetables

    It was in the coastal province of Zhejiang in China that these pan-fried buns with snow vegetables appealed to my taste pallet. The Chinese name for snow vegetables is xue cai and are made up of pickled potherb mustard greens. I would assume the ...
  • Multi grain and seed bread

    Multi grain and seed bread is as delicious as it is healthy. Developed over several years in my home kitchen, it provides fibers, whole nuts and seeds and some full grains as well. The absence of commercial whole wheat bread supply in many parts of ...
  • Weihnachten Stollen

    Weihnachten stollen is a German winter favorite, but actually tastes well the whole year round. The rich taste of dried fruit and almonds, macerated for one or two days in coconut rum or brandy, characterize this bread. The dough itself is not ...
  • Frisian ryebread

    Frisian ryebread is typical of the ryebreads of Northern Europe.  The Danes introduced it to the British some 1500 years ago. Rye grows in the colder climates and used to be a poor man’s bread, yet a healthy one. It is thought this rye dough was ...
  • Baozi (Chinese steamed, filled buns)

    This Chinese ‘convenience’ food is hearty, nutritious and filling. Part of a typical fast Chinese breakfast. It comes with meat or only with vegetables.  Origin In the morning in many Chinese neighborhoods, you see the steaming bamboo or now ...
  • Crusty rustique ciabatta

    The key to making this white (wheat) bread taste well is to make half of the dough a day in advance and let it preferment. There are various opinions on the water to bread flour ratio in the preferment and in the total recipe, but keep it as wet as ...