Tag: dried yeast

Panettone

Panettone
Originating in Milan, Italy this is a popular cake around Christmas time. This version comes with chocolate chips and a topping of flaked almonds for a difference of flavour and texture. It’s best to use a full size Panettone tin but a 23cm cake tin makes a great substitute.

Kugelhopf

Kugelhopf
Kugelhopf is the halfway point between a bread and a cake with roots thought to be from Alsace in France and also Upper Austria. A yeast based cake flavoured with raisins and almonds it’s often enjoyed alongside a cup of coffee. For this recipe you will need a large...

Fougasse

Fougasse
In French cuisine, Fougasse is a type of bread typically associated with Provence in the south of France. Flavours can vary of course but this is a traditional loaf simply finished with Herbes de Provence. Thyme, Oregano or even Olives will also give you an amazing result.

Cocoa Bread

Cocoa Bread
I first tasted this at a restaurant in Buenos Aires, Argentina. It's kind of a halfway point between sweet and savoury bread with crushed almonds on the top adding texture to the soft bun. These cocoa breads are also fun to make requiring minimal preparation and an amazing end...
walnut-and-raisin-bread
Here’s a loaf with a bit of a difference. Walnut and raisins go perfectly together to flavour this versatile bread that can be served alongside pates, soups or it’s just as good by itself with a little butter.