Potbrood
A modern South African potbrood home method: a yeast dough proofs in a 4 L cast-iron pot and bakes covered, then uncovered, in a domestic oven.
Recipes
1504 records with their sources, across 11 categories.
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Recipes
Pain de mie
A fine-crumb, enriched wheat loaf baked in a lidded pan for even slices used in sandwiches, toast, French toast and melba toast.
Hotteok
Maangchi’s eight-piece hotteok wraps a brown-sugar, cinnamon and walnut filling in yeast dough, then fries and presses the parcels in a pan.
English muffins: King Arthur yeast-preferment version
King Arthur’s six-piece English muffin batch uses a yeast preferment, two folds and a skillet or electric griddle; it is distinct from the sourdough-and-yeast version already catalogued.
Trinidad bara for doubles
Soft Trinidad bara are thin yeast-raised wheat rounds fried briefly, then paired as two breads around channa and condiments to make doubles.
Tilachi chutney
A Maharashtrian dry chutney of slowly roasted sesame and coconut ground fine with garlic, chilli powder, cumin, tamarind and sugar, kept in a bottle and eaten as a winter side.
Iraqi khubz tannour (home oven)
A soft, water-only Iraqi wheat flatbread adapted for a domestic oven with parchment and a preheated baking stone or inverted sheet.
Filipino Spanish bread, Hello Bake’s 10-piece version
This Manila baker’s Filipino Spanish bread pairs a soft, enriched roll with a buttery brown-sugar breadcrumb filling and a crumb coating.
Brioche
An egg-and-butter-rich yeast dough shaped as one round loaf, two loaves or twelve small brioches, with baking paths that vary by shape.
Mame-koji
Japanese soybean koji: steamed soybeans, loose or formed into balls, grown over with Aspergillus mould to make the enzymes for mame-miso, tamari and regional soybean condiments.
High risk
Eastern European Vinegar-Pickled Mushrooms
Small edible mushrooms are briefly cooked and packed in a seasoned vinegar marinade, a sweet-sour preserve served cold in Poland and neighbouring cuisines.
Elevated risk
Mahewu from maize porridge and sprouted grain
A documentary account of Zimbabwean mahewu and one producer's formula. Its quantities exceed the stated vessels, and research does not validate it as a safe home method.
Byzantine murrī
Byzantine murrī is a cooked imitation of murrī from the medieval Arabic repertoire, made from scorched honey, toasted bread, walnuts, quince, carob and spices rather than from a long grain fermentation.
Jachnun (Yemenite Jewish overnight pastry)
Jachnun is a rolled, butter-layered wheat pastry baked covered for hours at very low oven heat and served warm, often with grated tomato and schug.
Johnno’s Damper: Queensland stockcamp version
A quick stockcamp loaf of self-raising flour, powdered milk, sugar, salt and water, mixed to a soft dough and baked in an oven or camp oven.
Ihwaju
Thick, sweet Korean rice wine made with a rice-based starter called ihwagok and almost no added water, fermented into a paste that is eaten with a spoon or thinned with cold water.
Toroī with pūhā or watercress
Dixon's 2007 thesis records ten toroi study batches, five with puha and five with watercress, each from 2 kg of shell-on green-lipped mussels and about 600 g of greens. Its method is a laboratory one.
Elevated risk
Stockfish, chickpea and olive stew
A contemporary Mediterranean-style stew in which poached stockfish flakes are folded into a paprika-spiced tomato sauce with cooked chickpeas and olives.
Plain Ulster soda farls
A buttermilk-and-soda wheat dough cut into quarters and cooked on a griddle, following Paula's plain version for Discover Ulster-Scots.
Allam pachadi
An Andhra ginger-and-urad chutney in which browned dal and briefly fried ginger and chillies are cooled, then ground with jaggery to a coarse paste.
Lechon sauce with canned liver spread
A cooked Filipino roast-meat sauce thickened from canned liver spread, vinegar, water, sugar and breadcrumbs, with browned garlic and softened onion.
Pounded Thai chilli vinegar
Pailin Chongchitnant's fresh prik nam som card pounds two or three Thai chillies, optionally with garlic, before stirring in white vinegar; charring is a separate optional step.
Genovese focaccia: Ezio Rocchi's version
Fresh-yeast focaccia with olive oil and brine in its dimples, made in two 30 × 40 cm trays. It is separate from the sourdough focaccia formula.
Elevated risk
Bacalà alla vicentina
Stockfish from Vicenza, left barely bubbling for hours with onion, preserved anchovy, olive oil, milk and a little cheese until it is tender under a dense pale sauce, and eaten with polenta.
Lapland barley rieska
Two barley flatbreads made with cold dough and baked rapidly on a hot sheet, following Timo Lepistö's northern Finnish formula.
New Mexican red chile sauce
New Mexican red chile sauce is a smooth, cooked sauce of dried red chile, thickened with a little flour and loosened with water, and used to coat enchiladas and to build chile con carne.
Mchadi: Georgian pan-cooked cornbread
Unleavened cornmeal cakes mixed with cold water and cooked on both sides in a covered-then-uncovered pan. Cheese is served alongside rather than mixed into this dough.
Elevated risk
Pan-heated frozen mushrooms
Pan-heated frozen mushrooms are cut mushrooms cooked briefly in margarine or butter in an open pan, cooled and frozen as a partly cooked ingredient for later meals.
Paraguayan chipa: Laylita's version
Cassava-starch cheese rings made with mozzarella, eggs and milk, with optional anise. This modern version uses baking powder and no dough fermentation.
Lardy cake
A yeast dough is folded around sweetened lard and dried fruit, then baked in tins until the bottom caramelizes.
Elevated risk
Stoccafisso all'anconitana
Ancona's baked stockfish: thick pieces layered with potatoes, tomatoes, olives, capers and anchovy under olive oil and white wine, cooked slowly in a covered dish.
Orkney barley or oat bannocks
Two round, chemically raised bannocks made with equal weights of white flour and beremeal, barley flour or oat flour, following Anne Johnson's Orkney formula.
Green-chilli and peanut thecha
A fresh Maharashtrian thecha of green chillies, peanuts and garlic, roasted separately in the same oil and crushed with salt. Optional coriander joins the pan before grinding; serve with bhakari.
High risk
Pressure-canned mushrooms
Whole or sliced domestic mushrooms packed hot in jars with fresh water and processed in a pressure canner, the tested home method for a low-acid vegetable.
Elevated risk
Baccalà mantecato
A Venetian cicchetto of cooked unsalted stockfish beaten with oil until it turns into a pale, aerated cream, spooned onto grilled polenta in the city's wine bars.
Elevated risk
Bacalhau à lagareiro
Thick pieces of desalted salt cod roasted in olive oil with garlic and onion, served with small potatoes cooked and then crushed until their skins split.
Frisian suikerbrood: Toine's version
Yeasted sugar bread with cinnamon, pearl sugar and ginger syrup, shaped into two standard loaves or three paper-pan loaves.
Elevated risk
Bacalhau à Brás
Lisbon's salt cod dish: shredded desalted cod and fine fried potato matchsticks folded through softened onion and bound with beaten egg, finished with parsley and black olives.
Beer
This is a process overview, not a complete batch recipe: key quantities, yield and packaging directions are absent. The AHA tutorial uses Hop Hammer Imperial IPA as an example; this page is not that full formulation.
High risk
Maldive fish
Maldive fish is a hard, smoke-dried tuna product made in the Maldives and traded especially to Sri Lanka, where it is known as umbalakada. Cooks shave or pound it into a concentrated savory seasoning for sambols, curries and other dishes.
Set yogurt
Set yogurt keeps the milk’s cultured gel intact in its final container. This Canadian home method follows the same heating and inoculation as stirred yogurt, without the final stirring.
High risk
Tucupi negro
Tucupi negro is a dark, pungent sauce that Amazonian Indigenous women make by pressing bitter cassava, settling its starch and simmering the juice for hours until it thickens.
Hi-ire (heat treatment of sake)
Hi-ire is the Japanese heat treatment of finished sake, about 65 °C, used to stop re-fermentation and souring. Brewers applied it from the Muromachi era.
Elevated risk
Istanbul bulgur and rice boza
A thick, pale Turkish winter drink of bulgur and rice cooked to a soft cereal base, sweetened with grape molasses and fermented for two days.
Elevated risk
Pontack elderberry sauce
An English elderberry condiment of vinegar, shallots and warm spices, historically called a catsup and tied to Pontac's Head tavern in London.
Wojapi
Wojapi is a cooked berry sauce of the Lakota and Dakota peoples of the Northern Plains, traditionally made from pounded chokecherries and today most often made with blueberries and a starch.
Gueuze
Belgian beer blended from young and mature spontaneously fermented lambics, then refermented in the bottle to natural carbonation. The recipe follows a 2,600-litre blend studied in 2024.
Gunda's pan-fried Imeretian khachapuri
Closed round cheese breads made with sour-cream dough and cooked in a frying pan. This named Gunda version has no added yeast or proofing stage.
Green-fig konfyt without lime soak
Hard green figs are parboiled and cooked whole in a lemon-sharpened sugar syrup as a refrigerator-only South African konfyt; the method does not establish shelf-stable canning.
Elevated risk
Citric-acid-and-rennet mozzarella
A quick fresh batch uses low-temperature-pasteurized whole milk, citric acid and rennet; the curd is warmed, drained and stretched in hot whey.