Pão alentejano (yeast-preferment loaf)
A rounded Alentejo wheat loaf with a raised folded head. This home adaptation uses a fresh-yeast preferment, then proofs the shaped loaf and bakes it with steam.
Recipes
1504 records with their sources, across 11 categories.
Fermented, enzyme-ripened and mixed seasonings328
Fruit preserves10
Legume, seed and plant-protein ferments10
Garum and fish sauces8
Adjacent and excluded7
Koji, mold starters and mold-ripened ferments4
Acid and oil pickles3
Fermented fruit and fruit-derived foods3
Vegetable lactic3
Dairy ferments2
Smoked salted and dried foods2
Cheese1
Not yet classified1
All grains and starches391
Cereal, grain, root and starch fermentations275
Unfermented breads105
Koji, mold starters and mold-ripened ferments3
Not yet classified3
Adjacent and excluded1
Beverages1
Fruit preserves1
Smoked salted and dried foods1
Tea cocoa and coffee ferments1
Cereal, grain, root and starch fermentations275Unfermented breads105Koji, mold starters and mold-ripened ferments3Not yet classified3Adjacent and excluded1Beverages1Fruit preserves1Smoked salted and dried foods1Tea cocoa and coffee ferments1Filtered to
Recipes
Pane toscano
Tuscany's saltless wheat bread, leavened with a sourdough biga: a mild loaf with a crisp dark crust that was made to sit beside salty meats, cheeses and stews.
Pane di Altamura DOP: registered production method
A protected durum-wheat sourdough bread documented by a commercial production specification. The official 100 kg batch and oven process are recorded without inventing a household scale.
Pane carasau (Natasha Syanova’s home method)
Eight thin Sardinian sheets from a yeast dough of semolina, all-purpose flour, salt and water. Bake each round until it inflates, split it while hot, then bake the sheets again until crisp.
Elevated risk
Pan de jamón
Pan de jamón is a Venezuelan Christmas bread: soft yeast dough rolled around ham, olives and raisins, then baked as a filled loaf.
Pan de Cea (home adaptation)
This home sourdough adaptation borrows Pan de Cea’s wheat-forward loaf and central fenda while using a domestic oven and a separately documented modern formula.
Pan chuta de Oropesa
Pan chuta is a broad, lightly sweet wheat loaf associated with Oropesa in Cusco; this home-scale version uses chamomile, brown sugar and butter.
Pan amasado (Chilean Country Bread)
Small, fork-docked wheat rolls made with yeast, water, sugar and butter, a modern home version of Chilean pan amasado.
Pain de campagne with discard starter
Two large French-style wheat loaves use unfed sourdough starter, whole-wheat flour, long room-temperature fermentation and a covered-pot bake.
Pampushky (Ukrainian garlic rolls)
Soft Ukrainian wheat rolls are baked close together and brushed with fresh garlic, dill and oil. This savory garlic-topped baked form is separate from sweet fried pampushky.
Nixtamal and masa
Whole maize cooked and steeped overnight in lime water, washed of its skins and excess lime, then ground into the moist dough used for tortillas.
New York-style bagels with an overnight cold rest
A firm bread-flour dough with barley malt is shaped into rings, refrigerated for 8–14 hours, poached below a boil, then baked hot with steam.
Naan
Naan is a South Asian wheat flatbread; this eight-piece home version uses a yogurt-enriched yeasted dough cooked on a hot skillet or griddle.
Msemen
A square Moroccan layered griddle bread made from lightly yeasted wheat dough, stretched thin, folded with semolina and butter, and cooked until crisp and golden.
Mkate wa sinia (Mombasa rice and coconut cake)
Fauzia’s Mombasa mkate wa sinia blends soaked rice with coconut milk, sugar, cardamom and yeast, then sets it covered on the hob and browns the top under a grill.
Mieliebrood (yeasted sweetcorn loaf)
A South African sweetcorn loaf made from a rich, yeast-raised batter with both creamed sweetcorn and drained kernels. This version is baked in a loaf tin; it is distinct from steamed mielie breads and from maize-meal quick breads.
Matlouk (Claudia Roden's dairy-free oven method)
A dairy-free Algerian semolina bread made with yeast, shaped as one round loaf, brushed with egg yolk and baked in a 400°F oven.
Marraqueta paceña
A Bolivian wheat roll shaped with a central slash, proofed twice, and baked with steam for a crisp crust; this measured version is identified as paceño style.
Malted wheat and seeded loaf
Two soft, savoury-sweet wheat loaves with malted flour, mixed seeds, butter and honey.
Libritos de grasa
Libritos de grasa are small Argentine laminated yeast rolls made with wheat flour and beef fat, folded into book-like pieces and served with mate.
Lepinja (Balkan flatbread)
Six soft yeast-raised flatbreads using Jernej Kitchen’s home method.
Laminated galleta de campaña
A Uruguayan wheat dough is laminated with fat, cut into squares, proofed until doubled, and baked at 180°C for a crisp outside and layered crumb.
Elevated risk
Lafun
Lafun is a Nigerian fermented cassava flour described in historical accounts. This record documents reported processing stages, not a validated household method or a batch-specific cyanogen and moisture safety endpoint.
High risk
Kumkum
Kumkum is a Cameroonian fermented-cassava preparation described as balls dried over a fireplace and stored or milled into flour. Sources also describe a sun-dried market form; they give no Kumkum-specific safety endpoint.
Khobz
A Moroccan round wheat bread with a firm crust and coarse interior; this home formula makes two 8-inch loaves for serving with meals.
Kanelbullar (Swedish cinnamon buns)
Soft Swedish wheat buns filled with butter, sugar and cinnamon. This 20-bun home batch uses fresh yeast, two short proofs and pearl sugar.
Kaisersemmel / Kaiser roll
The Kaisersemmel is an Austrian wheat roll with a five-part star, associated with Vienna and the Viennese breakfast. The formula below is a technical bakery batch of 30 rolls from the Austrian ministry.
Juoda ruginė duona (Lithuanian black rye bread)
A Lithuanian dark rye loaf made with an overnight rye preferment, caraway, honey and sugar, then proofed in a loaf pan and baked in two stages.
Honey dabo
Ethiopian breakfast honey bread: two rosemary-scented yeast loaves shaped in pans and baked at 400°F.
Honduran semitas with coating
Honduran sweet yeast breads made from an egg-enriched dough, covered in a separate sugar-and-butter paste and baked in golf-ball-sized portions.
Home-style obwarzanek (Kraków twisted ring)
A home version of the Kraków twisted ring: yeast dough is braided, briefly dipped in boiling water, topped with seeds or salt, then baked. It is not represented as a certified PGI product.
Himbasha
A round, mildly sweet wheat bread leavened with baker’s yeast and marked with a wheel pattern. This source batch uses raisins, black sesame and cardamom.
Houskové knedlíky
Czech houskové knedlíky are yeast-raised flour dumplings studded with stale white roll cubes, shaped as logs and steamed until tender for serving with sauce.
Hard dough bread
Jamaican hard dough bread is a firm, close-crumbed yeasted wheat loaf with a thicker crust and a soft, chewy interior. Roll the dough tightly and bake it in a loaf tin.
Guyanese Plait Bread
A soft, butter-enriched, eggless Guyanese loaf, shaped into a three-strand plait and baked for Christmas breakfast or everyday meals.
Gluten-free sourdough loaf with whole buckwheat groats
A gluten-free sourdough loaf of about 1 kg. A buckwheat and quinoa starter leavens a dough with cooked whole buckwheat groats, millet and a dark gluten-free bread mix, baked in a lidded pot.
Friselle
Puglian wheat-and-semolina bread rings are baked, split, then dried in a second bake; briefly moisten and top them before serving.
Fougasse (olive bread)
A Provençal olive bread shaped as a flattened oval with seven open slits. This Le Cordon Bleu formula uses wheat flour, fresh yeast, olive oil and Kalamata olives.
Eba
Eba is a West African dish of cooked gari, stirred into hot water until it forms a thick paste. It is a cooking stage with no new fermentation, served with soup.
Dominican telera
A soft Dominican Christmas loaf enriched with egg and butter, scented with optional anise, and shaped with two rolled ridges around a central seam.
Criollitos de grasa
Small Argentine laminated bread bites made with wheat dough, yeast and beef fat or pork lard; this version follows a 40-piece home recipe.
Cottage loaf (Sonya Hundal's slow-rise version)
A large English cottage loaf with a smaller round joined atop a larger one. This slow-rise version uses white wheat flour with small portions of wholemeal wheat and rye, and bakes on a hot stone or tray.
Conchas
Mexican sweet rolls with a soft enriched yeast dough and a separate scored sugar-flour topping shaped like a shell. This version makes 15 rolls and uses a chilled dough rest before final proofing.
Chilean marraqueta
A lean Chilean wheat loaf shaped as two joined lobes, chilled overnight, then baked with steam for a crisp, deeply browned crust.
Anadama
Anadama is a New England yeast loaf made with wheat flour, cornmeal and molasses. Scalded cornmeal enriches the dough, while molasses lends sweetness and a dark crust; it is especially good toasted or beside soup and baked beans.
Poolish
Poolish is a loose, unsalted bread preferment of roughly equal weights of wheat flour and water with a pinch of baker's yeast, left to ripen before it goes into the final dough.
Challah: Jewish Museum Vienna version
A three-strand yeast-raised challah with flour, salt, yeast, water, neutral oil, honey and egg, based on a Jewish Museum Vienna home recipe.
Jamaican Easter spice bun
A Jamaican Easter loaf made from a dark, sweet batter of stout, dried fruit and warm spices. This version uses baking powder and a loaf pan; yeast-raised variations are separate preparations.
Brezel / pretzel, German-style
A German-style Brezel is a yeast-raised wheat dough shaped into a loop and dipped in an alkaline bath before baking. This home version uses baking soda; the original formula uses food-grade lye.
Bialy
Bialys are soft, yeasted wheat rolls baked without boiling, each shaped with an onion-filled central depression instead of a hole.