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    You are in: Home / Cookbooks / Breads: Bread as a Magic Carpet
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    110 recipes in

    Breads: Bread as a Magic Carpet

    [Cover photo by kiwidutch... .] Breads from cuisines around the world.
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    This 1981 recipe comes from our wonderful years living in Hawaii. I will never forget the look on our friends faces when they bit into my homemade Malassadas. This day and age it is not on my every day diet! But oh, the memories...

    Recipe #76104

    Bush tomato (Australian Native food) can taste slightly bitter if the tomatoes are old so a good tip is to serve the scones with cheddar cheese and chutney. Akudjura is an Aboriginal name for bush tomatoes.

    Recipe #147053

    1 Reviews |  By Mrs B

    Damper is a traditional Australian bread. There are probably as many variations as there are people to cook it! This recipe comes from the Australian Women’s Weekly cookbook “Muffins, Scones and Breads”. This is a very useful recipe for those times when you want to make bread, but don't have time to use yeast. Damper has a hard crust and a fairly close texture. Its not a light bread (not the sort of bread you'd use to make dainty cucumber sandwiches, for example!), but it is tasty and is also good toasted. I have found various surces of information about Damper on the internet and learned that originally Damper would have been cooked in the ashes of a bush fire. The ashes were flattened and the Damper was placed there to cook for 10 minutes. Then the Damper was covered with ashes and coked for another 20-30 minutes. The Damper was cooked until it sounded hollow when tapped. This recipe was posted for Zaar World Tour 2005.

    Recipe #143076

    10 Reviews |  By 4Susan

    Step by easy step recipe for a Native American all-purpose flat bread dating back to the nineteenth century. Fry bread is considered a food of inter-tribal unity and is made at all Indian pow wows. It has a crispy outside and a chewy inside. Serve with butter & honey, powdered sugar, or cinnamon & sugar. Or add 'taco' ingredients to the top to make an Indian taco bread salad. You can also fill these with anything then fold them up to eat. Or simply serve plain with soup, stew, etc. *EDITED TO ADD: This is an old recipe and I know many of us no longer use so much salt - if that's the case for you then I suggest REDUCING THE SALT BY HALF.

    Recipe #136543

    This is a Moroccan flaky flat almost crepe like bread. Best eaten warm it is well loved here for breakfast with butter, sugar, honey, cinnamon, ground almonds or a combination of these. As street food it is nearly always delicious and made at home is even better! We also stuff these with sweet mixtures such as roughly ground almonds and sugar or honey and love them stuffed savory with onions, parsley, tomato and if I have any, leftover crumbled Hajar's Zweena Beef Kefta or a combination. The beef is certainly not obiligatory!! Be careful to oil, oil, oil, your hands and surfaces well! I have worn M'semmen many times due to lack of oil. I can still remember the smile on Mohamed's face when I told him that I made m'semmen long before coming to Morocco. For more info, visit the African Forum where I have a column and others make wonderful contributions! c.2005

    Recipe #137003

    4 Reviews |  By Lorac

    An easier and quicker version of Easter Babka. Denser more cake-like and less complicated if you haven't made bread without a machine. Add the Lucre from the Easter version for a sweeter presentation. Posted by request.

    Recipe #23122

    3 Reviews |  By 1Steve

    Bhaturais a fried bread often served at Chaat shops, that is the term for Indian fast food shops. This recipe is from "A taste of Palace Life Royal Indian Cookery" by Manju Shivraj Singh

    Recipe #107130

    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 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

    From Libby's newspaper clippings. I haven't tried these yet. They used a compressed cake of yeast and I'm guessing on the flour amount. The old recipes never gave flour amounts. Drat them. 1 tablespoon of salt seems a lot to me; I would cut back on that I think.

    Recipe #130243

    5 Reviews |  By Irmgard

    This yummy tea bread from Brazil can be served plain with butter or cream cheese or fancied up with an icing sugar glaze and a candied fruit garnish. The choice is yours!

    Recipe #150368

    A genuine Czechoslovakian recipe, posted by request.

    Recipe #76670

    4 Reviews |  By Mymble

    Got this recipe from my Bulgarian mother-in-law (took notes while she made it, and have made it since). This makes a lot, so feel free to halve it - I often do, but it also freezes really well. It's a day's project, but well worth it - we love the combination of the lemon zest and the rummy raisins in this fresh bread. The braiding is the traditional form, but I have also made this in small loaf pans just to save time, and rolls are yummy too. Be careful not to cook too long - you will lose the wonderful stretchy yeasty moist texture.

    Recipe #109967

    It's very hard to write the technique of this unleavened bread. It is very much like flatbreads of the Middle East. I have given approximate measurements because I never measure when I make them. You may find that you'll have to adjust the amount of water, flour, oil, frying time, depending on what type of frying pan you use and the type of stove you have. Good luck! They're delicious! Serve with curry. (Try my Caribbean chicken curry or my Chicken Vindaloo).

    Recipe #39198

    I ran a search on Recipezaar and found that there is not even a single Kulcha recipe. I was really surprised because Kulcha's are very famous and once you eat one, you'll want to eat them all!! So, here is one basic and simple Kulcha recipe. Happy Eating!

    Recipe #16274

    4 Reviews |  By blucoat

    Chinese bread dough is quite sweet compared with Western breads (the further south you go in China, the sweeter the dough becomes). Most Chinese breads are steamed, which is why they look pale and uncooked to the Western eye. This can be made plain or used for chinese buns (bao). The buns can be filled with a variety of fillings, such as custard, mung bean paste, or BBQed meat. Be creative!

    Recipe #129368

    1 Reviews |  By hkjenn

    cheap, and easy. revised since my previous post! :] dircetions werent clear enough

    Recipe #110184

    This I had at one of the Best Chinese Restaurants in my city the Ling's Pavilion. And I was floored. Excellent is an understatement. I had been meaning to search and make this but somehow it slipped my mind. Dh was talking about this last night at a discussion about Chinese food. :D And I had to get the recipe. I found a few and have made a sort of combo going by my taste preferences and judgment. I will be making these this week. Am storing this for safekeeping at the safest site I know.:D You can fill these too before you steam them with any filling of choice. But I want to use them for dipping into gravy. Ooh! La! La! My mouth is watering in anticipation. Will edit after I make this.

    Recipe #100569

    5 Reviews |  By wizkid

    This is a favourite German almondy christmas loaf. It takes a long time to make, but is very easy.

    Recipe #106984

    1 Reviews |  By Anna P.

    This bread smells really good when cooking, In little towns just outside of Lisbon, slices of this cinnamon-scented sweet bread are passed out to children on All Saints' Day.

    Recipe #60188

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