There are several kinds of khachapuri around Georgia. Megrelian khachapuri is filled with cheese and topped with more cheese. This one might be my favourite so far. Of course, in Georgia they use Georgian cheese. But a mix of mozzarella and feta does the trick too....
100% Biga Ciabatta Those words alone make me curious. This slow fermented ciabatta is packed with flavour. Normally when we make bread, we preferment part of the total flour. This on the other hand is fully made of preferment giving it an extra flavour punch. I came...
Antiguan raisin buns are quite similar to any other raisin bun, but the way they are commonly enjoyed is certainly unique. Bun and cheese. Commonly eaten during Easter, but popular all year round. Yes, to someone like me that sounded strange, but I’m always up for...
Crescione is, as the name suggests, a crescent shaped bread. This simple Italian flatbread is so easy to make, and the best part is that you can customize it with various fillings. You could fill it with mozzarella and tomato sauce and have yourself a little pizza...
Algerian butter bread, or in this case it’s more like butter biscuits! Not like the bread that we normally make here. It is heavier and denser, but the flavour is outstanding. Especially if you opt in to using the saffron. There is no leavening agent in this recipe....
