Loaf Bread Recipe
Delicious loaf bread recipe recipes from www.nonnascooking.com
Kale Caesar salad with roast chicken
Kale Caesar salad with roast chicken | I know that kale recipes are huge on the Internet, but here in South Africa, we tend to catch on to food trends a little late! For raw kale, I think it needs to be generously coated with a flavour-packed dressing with lots of acidity to help break down the texture slightly, and my new all-time favourite Caesar dressing is adapted from a Jamie Oliver recipe that has become a staple in my house – this dressing turns any green leaf into a taste sensation. I al
Ricotta | Jade Amenta from Melbourne’s Solarino restaurant shares this traditional recipe for making ricotta, handed down to her by her nonno. This can be prepared either with sheep or cow's milk. Traditionally, ricotta used to be curdled with a fig branch and leaf. Ricotta can be enjoyed salty, with pasta or on a slice of bread; or sweet, as a filling for cannoli or cakes.
Warm salad of scallops, sorrel croûtons and grilled red pepper with witlof
Warm salad of scallops, sorrel croûtons and grilled red pepper with witlof | The sweet flavour of scallops is complemented by the acidity of sorrel, robust sweetness of grilled pepper and slight bitterness of witlof. The palate of this salad is brought together by a hazelnut vinaigrette. I recommend buying scallops with the roe attached, if possible, for the best flavour. Sourdough bread is likely to dry out, so use a Vienna-style loaf or brioche. This is an elegant entrée for formal dining.This
Russian Easter bread (kulich)
Russian Easter bread (kulich) | My grandma would start the dough the night before, let it rise overnight and wake up well before dawn to make all kinds of goodies – filled pastries, sweet and savoury, cinnamon buns and kulich. Waking up to the sweet aroma of freshly baked bread is one of my favourite childhood memories. My grandma’s baking was the best – none of my friends’ grandmas came even close. Unfortunately, she never wrote down any recipes. I didn’t think any recipe could top my grandma’s
Monkey bread | There are many theories about the name of this recipe – some say it’s because the finished loaf resembles the monkey puzzle tree, others that the act of pulling off the individual dough balls is akin to the way monkeys behave. But when it tastes this good, you’ll be hard-pressed not to use your hands!
Farmhouse milk bread
Farmhouse milk bread | Pan, barrel, cobb, bloomer, brown, batch, granary, rolled, basket, milk. These are all names of beautiful breads that you will find in any Irish market or bakery on any given day. Upon moving to Ireland, milk bread in particular sounded appealing to me. I stumbled upon a loaf a couple of years back and gave it a try, loved it, asked some friends if they knew what it was (no), then somehow forgot all about it. Then I discovered the farm recipe for an old-fashioned milk brea
Nan-e barbari | One of our most dramatic-looking breads is nan-e barbari, a 35 cm oblong. A defining characteristic of the barbari, apart from its shape, is that its surface is spread with roomal, a flour and water paste, before baking, which puts a layer of moisture directly on the bread. This ancient bread-0baking technique isn’t seen much anymore, since steam ovens are common in bakeries. This recipe lets you create a bread with a great crust without having to introduce steam into the oven. A
Doris Grant loaf
Doris Grant loaf | This ‘no-need-to-knead bread’ was adapted from a 1940s recipe by healthy-eating evangelist Doris Grant, who believed white flour – and its lack of nutrients – was the enemy. Making bread one day, Doris forgot to knead it. On tasting the loaf, she discovered it had a fair taste and decided never again to bother kneading her bread. The resulting loaf is heavy, but quicker to make than other types of bread.
Stewed green beans with tomato, chilli and cinnamon
Stewed green beans with tomato, chilli and cinnamon | When we go for a picnic, we like to keep it pretty simple. We bring a block of cheese, a cacciatore salami, fresh tomato, a loaf of crusty bread and some pickled or cooked vegetables. Plus, of course, a bottle of vino. It’s the Friulano version of a ploughman’s lunch; made for eating in the field. One thing I really love to take is my nonna’s recipe for fagiolini in umido, green beans and onions stewed in tomato, with chilli and a hint of cin
Panzanella (bread salad)
Panzanella (bread salad) | Nothing is wasted in an Italian kitchen. This salad recipe uses stale bread, which soaks up the flavours of the dressing while retaining a slightly crunchy texture – it is incredibly yummy, especially if you use a good loaf of bread. Proper ciabatta should be crusty on the outside and not too doughy or airy inside.
Really good rye bread
Really good rye bread | The rye bread recipe that we did for Norway was ace, but in terms of flavour this is on another level. It’s slow maturing bread, quite heavy but works a treat. It has a sweet and sour taste but with the caraway, yoghurt and beer it has a really complex flavour. Oh well cutting through all that chat, it’s a very good loaf.
Quick apricot, apple and pecan loaf cake
Quick apricot, apple and pecan loaf cake | Delia walks you through this simple tea bread recipe for delicious results - perfect for beginners and for baking with kids.Equipment and peparation: You will need one pleated bread loaf tin 900g/2lb with a base measurement of 9x16cm/3½x6½in lightly buttered.