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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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    19 Reviews |  By Rita~

    This soft, spongy flat bread is used instead of utensils to scoop up a stew or vegetables. It is traditionally made with teff flour, a type of millet grown in Ethiopia. If you can't find teff you can substitute buckwheat or wheat flour, as this recipe does. The batter is usually treated as sourdough - a small portion saved from each recipe and allowed to ferment, then added to the new batter next time injera is made. This recipe uses baking soda and club soda to produce the same bubbly effect.

    Recipe #140763

    This is from the book "Giant Book of Bread Machine Recipes" by Norman A. Garrett. I don't know how "authentic" the recipe is but it makes the house smell wonderful! Some of the ingredients and amounts were adjusted. I usually prepare two loaves of this bread-slicing up one loaf when it's day old and freezing later for french toast. Try adding chopped walnuts to this bread recipe!

    Recipe #103186

    4 Reviews |  By LAURIE

    From Africa....posted for the Zaar World Tour.

    Recipe #139871

    1 Reviews |  By julz654

    A Sri Lankan recipe for a flat bread. This recipe goes great with onion sambol and other types of curry.

    Recipe #155561

    8 Reviews |  By KCShell

    My friend, Connie invited us over for tacos one day and to my surprise, she was making tortillas from scratch. They probably aren't "authentic" as one reviewer suggested, but this is the way she does it. It was impressive anyway!

    Recipe #92902

    3 Reviews |  By basia1

    Greek New Year Bread is traditionally cut at midnight on New Year's Eve. After baking, a coin is inserted through a slit in the base. The person who finds the coin will have luck in the New Year. Long ago the coin used to be a gold one, then later a silver coin was used. These could be incorporated into the dough before baking. Nowadays because of the nickel content of coins it is undesirable to bake a coin in the cake. From: "The Complete Middle East Cookbook" by Tess Mallos ISBN: 1 86302 069 1

    Recipe #54424

    Adapted from the cookbook Big Book of Bread Machine Recipes. I make this *dense* (meaning not high rising) bread in the cold months and serve with a hearty stew or soup. Not too sour a loaf of bread either as some black bread can be.

    Recipe #135288

    This is an adopted recipe. Original intro: "Traditional Russian-Mennonite double buns: buns with a little knob or mini-bun on top." (Thanks Zenith/Cornelia)

    Recipe #60148

    This is the classic NZ recipe from the Edmonds cookbook.

    Recipe #98142

    1 Reviews |  By hkjenn

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

    Recipe #110184

    A savory scone with garlic, oregano, basil and rosemary.

    Recipe #145643

    I've lived on the Seneca Nation of Indians Reservation now for over 35 years and used to always get this bread when I went to the annual pow wows. This is an authentic Seneca (A tribe of the Iroquois Federation) recipe and is good to eat either warm or cold. I enjoy taking several to work to snack on during the day.

    Recipe #95915

    From Ash's friend, not my little guy! This recipe is so moist and delicious. I've never sampled another Mexican cornbread, muffin or otherwise, that rivaled it.

    Recipe #100482

    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 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 recipe was given to me by my South African cousin a long, long time ago. They are delicious little fritters (atleast the way she makes them) that are soaked in a spicy syrup. We have them with tea.

    Recipe #87992

    5 Reviews |  By Mirj

    This is slightly heavier than American corn bread, with the distinct flavor of olive oil. It's very nice as an accompaniment to soups and bean dishes.

    Recipe #16641

    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

    2 Reviews |  By blucoat

    This is a recipe from Martin Yan's television show Chinatowns. A great snack or light lunch or as dim sum. Filling can be sweet, for example custard or a paste made of condensed milk and butter or savory-BBQ pork is a common one. Experiment! Note: Prep time does not include the time needed for the dough to rise.

    Recipe #129308

    My son has been making tortillas for several years. This is his 'tweaked' Joy of Cooking recipe. So much better than store bought tortillas!

    Recipe #180143

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