indian
Aloo Paratha
Stuffed flatbread. The filling must be dry and completely cool, or it tears the dough on the first roll.
- Time
- 1h 35m
- Serves
- 8 parathas
- Effort
- Moderate
#bread
15 entries filed under this tag.
Recipes
-
-
baking
Bagels
A stiff, low-hydration dough held overnight in the fridge, boiled in malted alkaline water and baked hot for a shiny, chewy skin.
- Time
- 14h 12m
- Serves
- 8 bagels
- Effort
- Moderate
-
baking
Brioche
An enriched dough kneaded to full gluten before a single gram of butter goes in, chilled overnight, and baked as a row of joined balls.
- Time
- 16h 30m
- Serves
- one loaf
- Effort
- Involved
-
baking
Challah
An egg-rich, oil-based plaited loaf that stays soft for days. Two thin coats of yolk glaze give the lacquered finish.
- Time
- 3h 50m
- Serves
- one large plaited loaf
- Effort
- Moderate
-
indian
Chapati
Two ingredients and a hot dry pan. The puff comes from steam, and it only happens if the dough is soft and properly rested.
- Time
- 1h 10m
- Serves
- 10 chapatis
- Effort
- Moderate
-
baking
Chocolate Babka
An enriched dough chilled overnight, rolled thin with a cocoa butter paste, twisted so the layers show, and soaked in syrup straight from the oven.
- Time
- 14h 55m
- Serves
- one loaf
- Effort
- Involved
-
baking
Cinnamon Rolls
An enriched dough proved overnight in the fridge, so the baking happens while you are awake.
- Time
- 13h 8m
- Serves
- 12 rolls
- Effort
- Involved
-
baking
Cornbread
Buttermilk batter poured into a smoking cast-iron skillet, which fries the base into a crust before the oven gets to work.
- Time
- 44m
- Serves
- 8
- Effort
- Easy
-
salad
Fattoush
Chopped salad built around fried pita and sumac. The bread goes in at the table so it is still crisp when you eat it.
- Time
- 38m
- Serves
- 4
- Effort
- Easy
-
baking
No-Knead Bread
Twelve hours of time doing the work of ten minutes of kneading, baked in a lidded pot that traps its own steam.
- Time
- 16h
- Serves
- one large loaf
- Effort
- Moderate
-
baking
Overnight Focaccia
A wet dough, a cold night in the fridge, and almost no kneading. The oven does the work; you mostly need to be patient in advance.
- Time
- 15h 45m
- Serves
- one 23x33 cm tray
- Effort
- Moderate
-
baking
Pizza Dough
Three days in the fridge, a hot stone, and dough shaped by hand so the rim keeps its air.
- Time
- 48h 53m
- Serves
- 4 x 250 g bases
- Effort
- Moderate
-
baking
Soda Bread
Four ingredients, thirty seconds of mixing and no proving. The loaf is in the oven before a yeasted dough has finished its first stir.
- Time
- 1h 20m
- Serves
- one round loaf
- Effort
- Easy
-
baking
Soft Pretzels
A firm, lightly buttered dough dipped in simmering soda water before baking, which is what gives the mahogany skin and the tang.
- Time
- 2h 9m
- Serves
- 8 pretzels
- Effort
- Moderate
-
baking
Sourdough Loaf
A single-loaf schedule built around one long bulk ferment and an overnight retard, baked cold from the fridge in a preheated pot.
- Time
- 20h 25m
- Serves
- one large loaf
- Effort
- Involved