Pão de Queijo

So in my newly launched blog, and my new name PavPourri, lies my favorite pastime right now, which is baking different kinds of bread. Pav in Hindi means bread and the word Pav has the same pronunciation and various spellings all over the world. Take, for instance, this fabulous Brazilian cheese bread, Pão de Queijo….

Fougasse

Fougasse is a type of flatbread that is baked in a wood fired oven, and is from the Provence region in France. It is known as focaccia in Italy and by so many other names in different parts of the world. The Fougasse itself is shaped like an ear of wheat. It’s usually plain but…

Sourdough!

So I’ve been baking bread for a while now. And I just love it. It’s the most relaxing hobby I have, and I get to make it for friends and family, which really feels wonderful. But I’ve been quite stumped by sourdough. Naturally I bought a copy of Tartine, the modern bible for sourdough bread…

My story with bread

I lived in the United States for a long-ish period of time. When I first went there to study, I did not know how to cook at all. I was given a cookbook, Chandra Padmanabhan’s Dakshin, as a gift when I left and my mother told me that that’s the only book I will need…

Tashkent Non

This is a bread from Uzbekistan. It resembles a bagel, and tastes a lot like it. When I saw photographs of this bread, I was very intrigued as to the central pattern in them, and curious to see how different they would taste from a regular bagel. This bread is chewy, with an lightly fluffy…

Adjarian Khachapuri

Khachapuri is the national dish of Georgia. Khacha (curds) + Puri (bread) is a dish made of different shaped breads, filled or topped with cheese and eggs. The crust is usually ripped off and dipped in the egg and cheese mixture. The shaping is unique to each region. For instance, Imeretian Khachapuri from Imeruli region,…

Baguettes

I have made baguettes before using the bible of all bread baking at home, Peter Reinhart’s Bread Baker’s Apprentice. It’s an amazing recipe and I got great results. But I’m also somewhat obsessed with chef Thomas Keller. It was at French Laundry that I was first introduced to truffles. I was sitting in a room…

Soft, Buttery Garlic Bread

I’ve clicked through so many links and seen so many recipes for garlic bread all these years, and invariably I’ll be disappointed because the ingredients will expect you to have a loaf of French bread lying around at home, that you cut and smother with garlic butter and bake in the oven. There is no…

Kulchas

This is continuation of the previous post. In that one I introduced Amritsari Chole, a spicy chickpea curry from northern India. The spicy curry is generally served with kulchas to soak up all the goodness. 🙂 Kulchas are one of the most popular breads of India, and in my quest to make breads from around…

Shokupan

I love love love Asian breads. They are soft and just so slightly sweet and just delicious. They make great sandwich bread. The crust is flaky and light. Starting from Chinese steamed breads, to this Japanese milk bread, and others like the one used to make Banh Mi. The crumb is always light and fluffy….

Brioche Buns

This is my first time making brioche. I loved the dough – it was smooth, soft and so easy to work with, even softer than challah. The main difference between Challah (a traditional Jewish bread) and Brioche (a very French bread) is that challah is kosher and hence has no dairy, ie no butter. Brioche…

Coconut Milk Pudding Rolls

These pudding rolls are sweet and quite decadent. Perfect for brunch with some fruit and great for pot-lucks. There’s more than enough to go around. The sugar and coconut milk form a frosting at the bottom of the pan, making it a great alternative to dessert. Coconut Milk Pudding Rolls (from MyRecipes) 3 1/4 cups…