Bolo do caco: pan-and-oven version
Sweet-potato wheat breads with fresh yeast, browned in a pan and finished in the oven. This is the bread component of Teleculinária's scrambled-egg dish.
Recipes
1504 records with their sources, across 11 categories.
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Recipes
Trinidad hops bread
Soft, buttery yeast rolls known in Trinidad and Tobago as hops bread. This batch follows one published family method; local recipes vary in dough and baking technique.
Pandoro (Veronese Christmas bread)
A fruit-free Italian festive enriched bread, baked in a tall star-shaped mould and finished with powdered sugar. This home batch follows one published baker’s-yeast method; it does not represent every pandoro formula.
Sabaayad (Somali folded flatbread)
An unleavened Somali wheat flatbread made by oiling and folding soft dough into layers, then griddle-cooking it until browned.
Vitumbua (East African rice and coconut cakes)
Yeasted rice-and-coconut batter cooks in greased rounded wells into small domed cakes associated with the East African coast.
Youtiao
Youtiao are Chinese breakfast crullers made from soft baking-powder dough, chilled overnight, stretched into paired strips and fried until light golden.
Char Siu Bao (Wei Guo’s 14-bun recipe)
Fourteen fluffy steamed buns filled with cooked char siu and a thickened oyster-soy sauce.
Ecuadorian pan de yuca: Laylita's version
Small cassava-starch cheese breads mixed in a processor, chilled, baked and briefly browned under a broiler. This is Laylita's Ecuadorian-style formula.
Farinata (Riviera dei Fiori recipe)
This farinata is a chickpea-flour batter baked with olive oil in a pan. The Riviera dei Fiori version makes six and uses a 200–250°C oven.
Akki rotti (Karnataka rice-flour flatbread)
This Karnataka-style akki rotti mixes fine rice flour with vegetables, coconut, herbs and spices, then hand-pats and griddle-cooks the dough.
Socca niçoise
A Nice socca batter of chickpea flour, water, olive oil and salt, spread thin on a 50-centimetre copper plate and baked very hot. This formula is distinct from the Genoese farinata page.
Whole-wheat puri (poori)
Firm whole-wheat dough rolled into small rounds and deep-fried until puffed. This version is unleavened and distinct from Bengali refined-flour luchi.
Hot cross buns
These spiced fruit buns use yeast and baking powder in a soft wheat dough, then receive an icing cross after baking.
Crumpets: King Arthur version
A yeasted milk-and-water batter cooked in greased rings, then turned to finish. This modern formula also includes baking powder.
Paximadi kritiko (Cretan barley-wheat rusk)
Elena Paravantes gives a modern 50/50 whole-grain barley and wheat rusk recipe, shaped as one scored loaf, baked, separated into slices and dried in a low oven. The second rise has no stated duration.
Classic Ukrainian yeast paska
This Ukrainian Easter paska uses an enriched yeast dough with milk, eggs, butter, raisins and citrus zest. A sponge and two further rises precede baking in paper or parchment-lined moulds.
Pâte fermentée
Pâte fermentée is a bread preferment made from salted, yeasted dough set aside to ferment and mixed into a later batch, carrying developed dough and fermentation products with it.
Multigrain millet idli
Multigrain millet idli uses a source-specific naturally fermented grain and urad batter, then cooks it by steaming in moulds. The creator leaves some process measures unquantified.
Multigrain millet dosa
Multigrain millet dosa uses a source-specific naturally fermented grain and urad batter, then cooks it by griddling. The creator leaves some process measures unquantified.
Elevated risk
White gari from fermented cassava
White gari is grated cassava fermented for three days, then pressed, sieved and toasted dry into a coarse West African meal eaten soaked or as a stiff porridge.
Sourdough focaccia
This sourdough focaccia uses ripe starter in place of commercial yeast. Olive oil enriches the folded dough and coats the pan before a long proof and a crisp, salted bake.
Ragi uthappam
Ragi uthappam turns fermented ragi, urad and idli-rava batter into thick griddle cakes topped with onion and green chilli.
Ragi paniyaram
Ragi paniyaram uses fermented ragi, urad and idli-rava batter mixed with spiced onion and cooked in an oiled mould.
Ragi idli
Ragi idli uses a source-specific naturally fermented grain and urad batter, then cooks it by steaming in moulds. The creator leaves some process measures unquantified.
Rice and urad dosa
Rice and urad dosa uses a source-specific naturally fermented grain and urad batter, then cooks it by griddling. The creator leaves some process measures unquantified.
Ragi dosa
Ragi dosa uses a source-specific naturally fermented grain and urad batter, then cooks it by griddling. The creator leaves some process measures unquantified.
Elevated risk
Attiéké from fermented cassava pulp
Attiéké is an Ivorian staple of grated cassava fermented with a traditional inoculum, then pressed, sieved, granulated, dried and steamed into fine couscous-like grains.
Fruit yeast water
Fruit yeast water is a spontaneously fermented liquid made by soaking fruit in water, with or without sugar, to grow yeast for starting bread dough or a separate flour starter.