Baghrir
Moroccan semolina pancakes made from a thin yeast batter, rested until foamy and cooked on one side until the surface sets with a honeycomb of holes. This source-specific batch makes sixteen 5-inch pancakes.
Recipes
1504 records with their sources, across 11 categories.
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Recipes
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.
Anpan
Anpan is a soft wheat bun filled with sweet red-bean paste and finished with egg wash and black sesame. This dough rises with commercial instant yeast.
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.