Rgaif - Moroccan Flat Bread

Rgaif is a tasty crispy pan-fried square Moroccan flatbread or pancake. It is sold at street food stands or in bakeries in Morocco, but is also made in Moroccan homes. 

It's also known as rgaïf, rghaif, or r'gaif... or msemmen, m'smen, or msemen (and probably many more names). 

Cruffins (Easy Croissant Muffins)

Cruffins, a cross between croissants and muffins, with a sweet buttery dough, are a great way to capture the flaky dough of croissants crossed with the convenience of muffins. 

You get the light and airy pull-apart flaky pastry in a muffin shape without having to roll out and laminate dough over two or three days. 

Hungarian Almond Roll

This Hungarian almond roll is made with a simple brioche style dough filled with a sweet almond and dried fruit filling. 

You will love a slice of this almond roll for breakfast with your morning coffee. It's also delicious as a mid afternoon snack. 

Tomato, Basil, & Garlic Filled Bread (Pane Bianco)

This tomato, basil, and garlic cheese bread, or pane bianco, is a wonderful soft, cheesy, and flavorful loaf. 

This bread, besides being pretty darn stunning, is soft, garlicky, cheesy, and tasty. It will kind of remind you of the flavors of pizza in a soft bread. 

Whipped Spelt Bread

This whipped spelt bread is called "whipped" because you beat the dough at high speed before refrigerating overnight to let it ferment. The resulting bread is full of flavor. 

This bread is a combination of bread flour and whole spelt flour, along with water, salt and yeast. 

Nebraskan Runzas

Runzas are a pocket sandwich where a filling of ground beef, cabbage, and onions are baked in a yeasted dough. They are also known as bierocks and krautburgers. 

 

The theory of their origination is that they are from Russia or Germany, and came to the U.S. via the Volga Germans who settled in Nebraska, Kansas, and North and South Dakota in the 1900s. 

Decorative Bread Scoring: First Attempt

This is my first attempt and decorative bread scoring with a high hydration dough. Now that I've given it a try, I can't wait to try again and improve my technique.

This decorated bread was fun to make, and I've learned a few lessons along the way.

Beekeeper's Pain de Mie

This bread is is flavored with the essence of chamomile, rose, and honey. Thus, the name, Beekeeper's Pain de Mie.

This sandwich bread has such an amazing fragrance from the chamomile and rose infused milk. It's very subtle, but it adds such a specialness to this loaf.

Early American Cottage Bread

This multigrain cottage bread includes oats, wheat, wheat germ, wheat bran, and cornmeal to create a hearty delicious loaf.

I love the unusual shape of the bread. You form two dough balls and place one on top of the other before baking. It's up to you how you want to slice it!

Pretzel Croissants

Pretzel croissants! A cross between croissants and pretzels. There are cronuts, so why not pretzel croissants?

These pretzel croissants get their "pretzel-ness" because they are prepared with a dough made with beer instead of water, dipped into a baked baking soda wash, and then sprinkled with salt.

Nan e Barbari | Persian Flatbread

This Nan e Barbari is a delicious leavened flatbread that is coated in seeds and baked on a heated stone in your oven to replicate one of Persia's favorite breads. 

Nan e Barbari is a Persian flatbread that is traditionally served at breakfast in Iran with a soft spread such as goat cheese. It is made from a very high hydration dough, but is fairly easy to work with, mostly because it is a leavened flatbread.

Pesto and Mozzarella Buns

Pesto and Mozzarella Buns filled with almond basil pesto, mozzarella cheese, and topped with Parmesan cheese. 

The dough for these pesto and cheese buns is from the recipe for the Chelsea bun Christmas tree by Paul Hollywood in the Great British Baking Show introduced to the Bread Baking Babes by My Kitchen in Half Cups. See her post for how to bake along.

Filipino Spanish Bread

Filipino Spanish Bread Rolls, made with enriched dough and filled with buttery sugared bread crumbs, and rolled up tightly and brushed with milk and more sugared breadcrumbs.

These Spanish rolls are a popular breakfast and afternoon snack bread in the Philippinese. It's also known as señorita bread. 

Pan Blanco Cuencano {Cuenca's White Sandwich Rolls}

Pan Blanco Cuencano are anise-scented rolls from the Ecuadorian highlands region of Cuenca. They are typically served filled with roast pork.

Pan Blanco Cuencano is a slightly sweet roll that is light and fluffy. They are naturally pale and beautifully scented with anise, which is infused in the milk in the recipe.

Blueberry Brioche Coffee Cake

This Blueberry Brioche Coffee Cake is made with layers of no knead brioche dough and homemade blueberry jam.

The brioche dough for this coffee cake is so easy to make. You mix it in a three quart container with a dough whisk or a large spoon and then let it rise in the refrigerator for up to five days. This recipe will make one coffee cake plus a small loaf of bread.

Singing Hinnies {Griddle Scones from Northern England}

Singing Hinnies are a traditional griddle cake from Northumberland in northern England. They are typically made with flour, butter, lard, salt, baking powder, milk, and dried currants.

How did Singing Hinnies get their name? 

Hinnie is supposed to be a term of endearment (like "honey") in the dialect of the region, and "singing" is supposed to represent the sound they make as they are cooking on the griddle.

Blueberry, Pecan, and Citrus Zest Pain au Levain

This Pain au Levain, or sourdough bread, is filled with dried blueberries, pecans, and tangelo zest.

This recipe for Blueberry, Pecan, and Citrus Zest Pain au Levain takes over two days to make, but most of that time is hands off, and the long slow rise in the refrigerator really develops flavor.

Lariano-Style Bread | Pane di Lariano

This Lariano-Style Bread is a strongly flavored sourdough bread and is wonderful served with cured meats, smoked fish, or a garlicky bruschetta. 

It's origins are in the Lazio region of Italy, just outside of Rome. The bread is traditionally baked to a deep brown color in a chestnut wood fired oven. 

This Lariano-style bread begins with a firm sourdough starter, or lievito madre. I used my 100% hyration (flour to water ratio) to build a firm starter.

Royal Crown Tortano Bread

This Royal Crown Tortano Bread was such a delicious surprise.

This Royal Crown Tortano Bread begins with a starter that contains a tiny amount of yeast. It also contains a small amount of mashed potatoes and honey, along with the flour, water, salt, and yeast.

No Knead English Muffins

These English muffins are soft and airy on the inside and crisp and crusty on the outside. When split with a fork, they are loaded with "nooks and crannies."

These English muffins are "baked" on a griddle rather than in the oven, and the dough is one-third whole wheat flour, which gives them a slightly sweet hearty flavor.