I love to bake and just need a sneeze to make me remove my baking pans out and ready for trying a new recipe. The best part of baking with a group is to be introduced to unique recipes and this recipe is something totally new and unheard in my culinary journey so far. This Japanese style bread uses unique process of using a roux (tangzhong) making the end results absolutely mind-blowing and putting to Want to know more about this recipe?
Just a weird combination for a pull apart bread, isn’t it? That’s what I thought too! But the experimenting bone in me wouldn’t budge and there was no turning back in trying it. I’m so so glad that I tried it and my kids gorged on it without a word and that says it all. Whenever I want to try something new, a peek in my pantry or my freezer would do the magic with Want to know more about this recipe?
One of my favorite breads. One that can be made in a jiff if you have store-bought bread in your pantry. But if you don’t have store-bought bread, stop right there! you don’t have to rush to the stores right now. This recipe will show how to make your own bread and then slather that garlic butter and you are good to go. I never knew that home-made garlic bread can taste so so good. Want to know more about this recipe?
Me too! I almost twisted my tongue trying to pronounce and I was so drawn to the name that I couldn’t stop my curiosity to get to know this recipe and try them immediately. I was searching for a new Mexican recipe to try, nothing that I’ve heard or tried before and my search landed me at Vaishali’s blog (holycowvegan ) and just as she had mentioned in her post I was totally drawn to Want to know more about this recipe?
It’s time for blogging marathon again and this week’s theme is to cook recipes from fellow bloggers. I’m sure most of you agree that not knowing what to cook is much more difficult than cooking as such. But I know realize its equivalently difficult to choose if there are too many choices. As many of you are aware there are many talented bloggers who cook, click, and post recipes with passion and dedication that their Want to know more about this recipe?
I love focaccia breads, one of the best breads I’ve ever eaten. I’ve made whole wheat focaccia before, a quick version and the thought of making an authentic one lingered in my mind for long. I usually like the quick, short cut version of a recipe that saves my time and sometimes I do make exceptions like this one. Though the preparation time spans for 2 days it’s totally worth it, you don’t have to Want to know more about this recipe?
Focaccia is an Italian flat oven-baked breads topped with herbs and other ingredients of your choice. It can be considered as a close approximation to pizza but its not the same. I’ve baked breads before and this one has been on my list for quite some time. I am paired with Archana for this month’s blog hop (started by Radhika) and when I saw a recipe for focaccia I couldn’t resist myself from trying it Want to know more about this recipe?
May’s Daring Bakers’ Challenge was pretty twisted – Ruth from The Crafts of Mommyhood challenged us to make challah! Using recipes from all over, and tips from “A Taste of Challah,” by Tamar Ansh, she encouraged us to bake beautifully braided breads. I’ve already made Challah once before and I did a 3 braid straight bread the first time. This time I wanted to challenge myself by making a 6 braid straight, 4 braid straight, Want to know more about this recipe?
After making lot of yeast breads the past few days, yeast has become my virtual afternoon friend. Today I decided to leave my friend alone, as too much of anything is not good. I wanted to remember my old friend Mr Quinoa as forgetting old ones is also not good. I had decided on the ingredients but had no clue of what to make for the last day of bread baking theme(BM#15). So after searching Want to know more about this recipe?
Vada Pav is one of my favorite street foods. It tastes heavenly with a soft dinner roll type Pav bread smeared with two types of chutnies (one green and another red) and absolutely divine tasting potato vada. Traditionally the potato vada is deep fried in oil but I got the recipe of potato vada from Sharmiee’s website and I was completely sold by her method to not deep fry the vada but to pan fry Want to know more about this recipe?