Italian bakeries are always places of great joy, what with the aroma of fresh-baked semolina loaves wafting out the door and a display window filled with cannoli, tiramisu and countless delights that make one’s heart sing.
Hiroshima University researchers have resolved the science behind a new bread-baking recipe. The method for making gluten-free bread, developed by Japan’s National Agriculture and Food Research Organization, NARO – uses rice-flour to produce bread with a similar consistency and volume to traditional wheat-flour loaves.
Pa de pagès / typical Catalan bread. This is a kind of rustic bread that has been eaten in Catalonia since the Middle Age. You buy it in 500 gr or 1 kg size. It contains solid sourdough (15-20% of the total amount of flour). Hydration between 60 and 70%. A pinch of yeast is admited. Long conservation. Crunchy crust,… Read more »
The tradition of the Three Kings Bread or Rosca de Reyes dates back to the middle ages in Europe, and was brought to Latin America from Spain. In Mexico, Three Kings Day is a very important holiday, and even for some children, it is the day they receive the gifts the wisemen brought them. Usually, Roscas are bought in bakeries,… Read more »
When the macaron craze hit a few years back it was legendary French pastry chef Pierre Hermé who led the pack with seasonal collections of colorful, chewy almond cookies filled and decorated in colors of the rainbow. Earlier this year, Hermé published a new cookbook, Pierre Hermé Macarons: The Ultimate Recipes from the Master Pâtissier, filled with fun photographs and detailed instructions on… Read more »
You may have thought the holiday feeding frenzy was over, but for some there is still one more holiday tradition waiting to be devoured. On Jan. 6, those who celebrate Three Kings Day, or Day of the Epiphany, will gobble up a special sweet bread baked to commemorate the kings’ journey to deliver gifts to the baby Jesus. The baked… Read more »
After 88 years of success, McVitie’s has made the mistake of changing the recipe of one of Britain’s best loved biscuits. The company has adapted the recipe to create a digestive containing more chocolate.
Valentine’s Day is the perfect time for chocolate, and it’s never too early to plan for the sweet stuff. These recipes are all quick and easy to prepare. The first two make a single serving, so they’ll work well whether you celebrate with someone else or alone. Simply double the recipe for two. One of the following desserts is made… Read more »