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Breads: Bread as a Magic Carpet

[Cover photo by kiwidutch... .] Breads from cuisines around the world.
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4 Reviews |  By hkjenn

The "other" famous dimsum steamed bun. I've been searching high and low for this recipe. laiwongbao translates to "milk yolk bun".

Recipe #110466

i love bhatura because of the crunchy taste. it is a bread i can eat. i have heart problem and have to watch what carbs i take in. bhatura is light and is good for people who can not have salt. this bread is made mostly in India.

Recipe #82700

A hot and crispy tasty roti! One of my best friend's favourite!

Recipe #8857

1 Reviews |  By Mrs B

Damper is a traditional hard crusted Australian bread. This recipe makes 14 individual mini Dampers, or Damperettes. The recipe comes from the Australian Women’s Weekly cookbook “Muffins, Scones and Breads”. Recipe posted for Zaar World Tour 2005. NOTE: Australian chefs use a larger tablespoon measure so they will only need 2 tbsps of ready-made seeded or grainy mustard.

Recipe #143080

This is the bun that is usually eaten with Kong Bak (Dark Soya Sauced Pork. It is steamed. I grew up eating these buns at my aunt's place where it was served occasionally with her Kong Bak but the buns were store-bought. Got this from The Best of Singapore Cooking.

Recipe #87001

3 Reviews |  By Mirj

My daughter Tehila has a wonderful friend, Adva, who is of Moroccan descent. Her mother makes these treats for the family on holidays, and shares them with our family. The last time we made these together, and had lots of fun doing it. Prep time includes time for the dough to rise.

Recipe #28175

9 Reviews |  By ellie_

Originally this recipe was printed in the Finnish Cookbook but I have been making it every year for Christmas breakfast. Although it is time consuming with three rises this recipe makes three coffee braids, so there is always one for the freezer and to share with friends. Prep time includes approximate rising time.

Recipe #74931

A husband pleaser, and a loaf to make any Irishman proud, this oat bread gives off a lovely aroma just cutting into it. It has a creamy white interior and a chewy texture." I found this recipe on the internet, and it is my DH's favorite, so I make a loaf every other day.

Recipe #58053

7 Reviews |  By GaylaJ

Adapted from one of my favorite cookbooks, The Bread Baker's Apprentice (by Peter Reinhart), this recipe makes lovely sweet, light loaves. Prep time includes time for fermentation and proofing of the sponge and the dough. This bread will start browning rather quickly, due to the high sugar content, but don't be alarmed - it will get even darker as the center catches up with the outside, and the final color will be a rich mahogany brown.

Recipe #136792

These are kind of involved, but are really interesting. Made with a yeast batter instead of a dough, these are nice and soft, and are great with soups, dips or cheese.

Recipe #115250

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