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…

Scallion Pancakes

I travel a lot to China on work, especially in the Shanghai region. Initially I expected to get very little vegetarian food. Half my small suitcase was packed with spice powders to mix with rice and other ready to eat Indian foods. After my second trip, I took no food with me. The vegetarian food…

Amish Milk Bread

This has become my new go-to bread. The crumb is soft and the crust is crackly and great! I’ve heard of Amish bread for a while and this recipe has been bookmarked for many, many months. I’m so excited at how well it turned out! This is a really simple, straightforward recipe. I hope you’ll…

Pan de Sal

I found this great recipe on Saveur and I’m a huge Saveur fan. Or at least I used to be. Now that the editor has changed, the recipes aren’t so friendly anymore. And the foods are so America-centric now, when they used to be quite international. This Filipino Sweet bread, or Pan de Sal, is…

Gozleme

Have you heard of these delicious Turkish Anatolian flat breads known as Gozleme? They sounded familiar but I hadn’t had one until this summer when we happened to be in gorgeous Sydney for the Vivid Sydney light festival. The festival sees the entire city light up every night in the most creative, gorgeous way and…

Monkey Bread

Another easy lovely recipe from Saveur magazine – this one is a lovely recipe for you to do with the kids. Not much can go wrong and the kids will have a lovely time. This is one of those recipes where you know if you put in all this delicious decadent stuff, nothing can go…

Gougeres

These little pillows of cheesy French heaven are a perfect snack or appetizer. It is a baked savory pastry made of choux dough. Choux dough or pate a choux is a dough made of only water, butter, milk and flour. Choux pastry is used to make such marvelous things as profiteroles, eclairs and beignets. And…