Glasgow crispy morning rolls (home method)
A wet, cold-fermented wheat dough is coated in rice flour and baked close together at high heat for Glasgow-style rolls with a crisp, dark crust and light interior.
Recipes
1504 records with their sources, across 11 categories.
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Koji, mold starters and mold-ripened ferments4
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Recipes
Newfoundland lassy raisin bread (Hemeon family recipe)
A Newfoundland family-style sweet yeast loaf with molasses, raisins, cinnamon and cloves. This version follows a half-batch adaptation of Nanny Hemeon's family formula; it is not a standard recipe for all Newfoundland households.
Waterford blaa (home adaptation)
A home adaptation of a measured blaa recipe attributed to Waterford baker Dermot Walsh: plain yeast dough, rounded portions flattened on a tray, generously dusted with flour and baked. Home baking does not confer Waterford Blaa PGI status.
Pan de miga
A soft, fine-crumbed pan de miga for thin sandwich slices, made with wheat flour, milk powder, butter and dry yeast in a lidded loaf pan.
Potato sandwich buns and rolls
Whole-wheat burger buns gain a soft crumb from potato starch, yeast and a short rise, then bake on a home sheet pan.
Vetkoek (Amagwinya)
This South African vetkoek batch uses margarine-enriched wheat dough with instant yeast, shaped into 24 portions and deep-fried until golden.
Swedish syrup rye loaf (sirapslimpa)
Sirapslimpa is a sweetish Swedish rye-and-wheat loaf with dark syrup, honey, fennel and anise, made with an overnight rye scald and a long room-temperature rise.
Alsatian kouglof
An enriched Alsatian yeast ring with raisins and almonds, kneaded with butter, proofed in a fluted mould and baked until browned.
Pan aliñado colombiano
A soft Colombian wheat loaf enriched with milk powder, butter and crumbled fresh cheese.
Potosí pan sarnita
A Potosí yeast bread made with a soft wheat dough and a grated-cheese topping bound with egg yolk and milk.
Ecuadorian guaguas de pan
Ecuadorian filled sweet bread figures with a rounded head and wrapped body, made from an enriched yeast dough. This home method shapes small filled ovals, proofs them on trays and serves them with colada morada.
Chocolate babka
A yeasted enriched dough is rolled with cocoa, chocolate, nuts and cinnamon, twisted into two loaf pans, topped with streusel and baked.
Kesra
This Algerian semolina and wheat flatbread rises with yeast, browns in an oiled skillet and finishes crisp in the oven. It is the author's leavened adaptation, not the unleavened semolina baseline.
Khobz el dar
An Algerian round loaf made with semolina, wheat flour, milk, egg and sesame; this source version uses an overnight-free yeast method with three rests and an egg glaze.