I haven’t been a very good Bread Babe in a while now and thought the best way to get back into bread routine would be by actually baking one. I do want to go back and bake a couple of the breads I missed but for now, I’m keeping up to date by baking the…
Breads
Easy Buttercrust Sandwich Bread
This is a bread I came across on the net during one of many searches for something food related, I forget exactly what now, and had marked as a bread I had to bake. Buttercrust bread is just that, mildly sweet sandwich bread with a buttery crust that is soft and just dense enough to…
Crumbs! Bread Stories And Recipes For The Indian Kitchen : A Review and Brun Pav/ Pao
A Brun Pav/ Pao (Pao from the Portuguese word for bread), also known as Gutli or Kadak Pav is a round bread roll that’s got a very crusty top yet a soft and almost spongy center. Made popular by Mumbai’s iconic Irani cafés, Brun is usually split and slathered with loads of butter (Amul butter is the best) and jam if you absolutely must or a sprinkling of sugar if you have a sweet tooth. For the best Brun experience, enjoy it after dipping your Brun into a steaming hot cup of sweet Irani chai.
We Knead To Bake #42 : Pain d’Epi or Épis de Blé Wreath (Wheat Stalk Bread/ Ears of Wheat) With Caramelized Onion
Pain d’Epi or Épis de Blé Wreath (Wheat Stalk Bread/ Ears of Wheat) is a common rustic French bread that is a step up from the baguette but shaped like a wheat stalk. The wreath shape is usually reserved for more festive occasions.
We Knead To Bake #41 : Cheese & Vegetable Crescent Rolls
Crescent rolls filled with a mildly spiced garlic, cheese and vegetable filling. Serve them as they are or as a side with soup.
Whole Wheat Bran Bread With Walnuts & Dates
Whole wheat bran bread with walnuts and dates. Not dense, and makes for excellent toast, French toast and sandwiches.
We Knead To Bake #38 : Gai Mei Bao or Chinese Cocktail/ Coconut Buns
The Chinese Cocktail/ Coconut Bun or Gao Mei Bao has its origins in Hong Kong and is a sweet bun that is filled with a buttery, milky sweet coconut paste. This bun was supposedly created some time in the 1950s in Hong Kong, when the owners of a local bakery were left with quite a few unsold but perfectly good buns. The enterprising owners apparently ground them up with sugar to make a filling which was put into freshly baked buns the next day. Talk about a creative solution to re-inventing leftovers! While the original buns were made with filling…
We Knead To Bake #37 : Leopard Patch Bread
There was a time when animal prints on clothing and upholstery and other home furnishings were the rage, probably sometime in the 60s and the 70s. It feels like people couldn’t get enough of it then because I have memories of seeing animal stripes, spots and patches just about everywhere as a child.
Caramelized Onion Bread
It was two reasons that got me baking this bread in a month when I haven’t had much time to spare for baking bread, and I’m past the monthly deadline too. The first was that this month’s bread over at the Bread Baking Babes group is an anniversary bread (the original group started baking together 8
We Knead To Bake #36 : Broa de Milho – Portuguese Corn Bread
This month’s We Knead To Bake bread is a popular Portuguese bread called Broa de Milho. Broa de Milho is a slightly sweet crusty Portuguese bread made with a mix of wheat or rye flour and corn flour (not cornstarch). In Brazil, a former Portuguese colony, Broa is sweeter and traditionally seasoned w
I'm Aparna and My Diverse Kitchen is my ovo-lacto vegetarian food blog where you'll find recipes, food stories & photography. I've been blogging since 2007 and believe the kitchen, and the dining table (by extension) is really the heart of a home.