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.
Recipes
1504 records with their sources, across 11 categories.
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Recipes
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.
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.
Elevated risk
Kalou
Kalou is Seychellois coconut-palm toddy: sap from an unopened flower stalk is collected and ferments naturally into an alcoholic drink. Sources document the identity and tapping tradition but no validated batch or alcohol endpoint.
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.
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.
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.
Harcha
Harcha is a Moroccan semolina griddle bread with olive oil and butter rubbed into the grain, then shaped into thin rounds and cooked until golden. This family formula uses both dry yeast and baking powder.
Guyanese Plait Bread
A soft, butter-enriched, eggless Guyanese loaf, shaped into a three-strand plait and baked for Christmas breakfast or everyday meals.
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.
Tarubá
Tarubá is a cassava drink documented in several distinct Amazonian settings. Community-linked accounts describe different beiju-based processes; they do not establish one universal recipe, fermentation culture or safety endpoint.
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.
Elevated risk
Utchema (Mozambican Hyphaene palm wine)
Utchema is a traditional palm wine made from Hyphaene petersiana sap in Mozambique’s Banhine National Park area. Available fieldwork identifies the drink and tapping economy but does not provide a complete controlled fermentation method.
Elevated risk
Altbier
A source-specific modern extract adaptation of Düsseldorf Altbier, with specialty malts, two hop additions and an ale yeast. It is distinct from a brewery's commercial Altbier process and from Kölsch.
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.
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.
Elevated risk
Muday de trigo
Muday de trigo is a wheat-and-honey fermented drink recorded from vendors at Feria Rahue in Osorno; this contemporary batch cooks and grinds the grain before fermentation.
Bialy
Bialys are soft, yeasted wheat rolls baked without boiling, each shaped with an onion-filled central depression instead of a hole.
Brazilian pão de batata
Soft Brazilian yeast rolls use cooked mashed potato in an enriched dough, with mozzarella cubes enclosed before baking.
Brazilian broa de milho
Brazilian broa de milho is a lightly sweet wheat-and-fine-maize bread with fennel and dry yeast, shaped into two small loaves for a Festa Junina or coffee break.
Elevated risk
Fermented masau pulp
A Zimbabwean spontaneous ferment of dried masau fruit pulp used as a kachasu distillation base; the fermented pulp itself is not consumed.
Bosomat (Egyptian crunchy sesame breadsticks)
Amira Ibrahim’s Egyptian bosomat are yeast-raised wheat sticks scented with optional fennel and anise, topped with sesame and baked until dry and crisp.
Parsnip wine with crude tartar
Parsnip liquor ferments with loaf sugar, crude tartar and fresh yeast, then matures in a cask for twelve months before bottling.
Saru-region rice and egg-millet tonoto
Tonoto is an Ainu ceremonial grain drink. This Saru River version ferments equal amounts of rice and egg millet with malted rice for about two to three days in summer or a week in winter.
Bazlama
This Turkish bazlama uses yeast, plain yogurt and olive oil for a soft dough cooked in a skillet. Shape it into twelve small or six larger rounds, flip as bubbles appear, and wrap the breads to keep them soft.
Batbout
A Moroccan yeast-raised semolina pocket bread cooked on a dry pan or griddle; this measured batch makes about twenty 4-inch rounds.
Koulouri Thessalonikis
The Thessaloniki City of Gastronomy page gives a 15–18-ring yeast dough, dipped in sweetened water and sesame before baking. Its fresh yeast is listed as one dice without a mass, which remains unresolved.
Bánh tiêu
Bánh tiêu is a lightly sweet Vietnamese fried bread coated with sesame. A yeast-raised dough with baking powder is rolled into small rounds and fried until puffed and golden.
Elevated risk
Bánh bao
Vietnamese steamed wheat buns wrapped around seasoned pork, mushrooms, Chinese sausage and hard-boiled quail eggs. This from-scratch version uses yeast and self-rising flour.
Baguette with overnight poolish
Three long, crusty wheat loaves made with an overnight yeast poolish, shaped by hand and baked with steam for a crisp crust.
Cuban bread rolls (King Arthur Baking version)
Six yeast rolls for Cuban sandwiches, shaped into long tapered loaves and slashed down the center.
Bagel
A yeast-raised wheat ring shaped from a firm dough, briefly boiled and baked. This source-batch formula gives a gently malted crust and a chewy crumb.
Cramique
A tender Belgian wheat loaf enriched with milk, butter and egg, with raisins scattered through the crumb. Cramique is sliced for breakfast or a snack, often with butter, jam or chocolate cream.
Pão francês
A Brazilian wheat roll with a crisp crust, this home batch uses dry baker’s yeast and a steam-assisted oven bake.
Belgian pistolet
A crisp Belgian roll made from a supplier’s Croc-flour dough, mixed by hand or machine, proofed in rounds and baked with steam.
Barmbrack
An Irish fruit-studded yeast loaf, associated in a contemporary cultural account with Halloween and often served fresh or toasted with butter.
Staffordshire oatcake
A North Staffordshire speciality, this soft yeast-raised oat-and-wheat pancake is cooked on a pan or griddle and folded around a savoury filling.
Tonoto with millet malt
An Ainu grain drink for festivals and housewarmings, made by cooling cooked grain gruel, adding millet malt and holding it in a sake-making vessel.
Ginger wine, cask-matured on raisins
A Victorian household wine of boiled sugar, lemon and bruised ginger, worked on raisins in a cask for a fortnight and finished with brandy, made nine gallons at a time.
Pan francés guatemalteco
Pan francés guatemalteco is a soft yeast bread shaped as a long strip of joined double rolls and commonly served with dishes such as tamales colorados.