Bread Baking Day #12 - "Small Breads" : Round-up Part 1
When Zorra was kind enough to give me a chance to host Bread Baking Day (BBD), it was a bit like a dream come true. But looking for a theme for the event was not easy. When I took a look at all the themes the past hosts had chosen, the ideas I which came to my mind had already been done! Some more serious thinking resulted in the “small breads” theme. Actually my husband deserves most of the credit for this theme, as he came up with it.
It seemed a great idea, to me, as I find it convenient to bake smaller loaves or “small breads” for our family of three. It looks like a lot of you thought so too, looking at the number of entries I have received for this event.
There are 6365“small bread” entries in all and then my own entry.
I have to say I never expected so many submissions. Thanks to all of you for making this Bread Baking Day a whopping success and leading me on a discovery of some more bread.
Since there are so many entries, I am presenting the round-up in two parts. There is no particular order in the grouping of these breads.
Here is the first part of this round-up:
Pretzels also from Harini, the Sunshinemom of Tongueticklers (Thane, India). Her second entry here, these delicious pretzels are made with all purpose, whole wheat and amaranth flours and the result of some experimenting with different flours and pretzel making methods.
Sea Maiden has also made some Gluten-Free Wholegrain Naan flatbread with all the fluffinss of a traditional naan, yet sturdy enough to take heavy fillings.
Stout, Oat and Honey Knots from Ulrike of Küchenlatein (Northern Germany). These knots are full of fibre and easy to make and, according to Ulrike, filled her kitchen with a great smell. She also has a video on how to shape the rolls, along with this post.
Olive and Carrot Bread Sticks from Ivy of Kopiaste (Athen, Greece). Braving the heat of summer, Ivy made these breadsticks and also a whole variety of different shaped rolls which were a perfect snack after a swim.
Bolillos (Mexican dinner rolls) from Ben of What’s Cooking? (Columbus, Ohio, U.S.). Ben has finally conquered his fear of yeast which is a good thing as he has baked up a whole lot of other breads as well.
Feta, Olive and Sun-Dried Tomato Scones from Lisa of Lisa’s Kitchen (London, Ontario, Canada). Made with her favourite ingredients, these scones are a great snack or can be served with a soup and salad for lunch or light dinner.
Italian Bread Rolls from George of Culinary Travels Of A Kitchen Goddess (Staffordshire, U.K.). Baked to serve at dinner, these rolls are are crisp outside yet chewy on the inside and great to mop up sauce with.
Best Buttermilk Pancakes from Rebecca of Foodie With Family (Southern Tier, NY, USA). She cooked these up as part an effort to feed her family of “six men” healthy and filling food and wean them away from cereal.
Poilâne's Mint Brioche from Jude of Apple Pie, Patis, and Pâté (Chicago, Illinois, U.S.). These cute minty rolls, made of egg and butter, are irresistible but have to be eaten in moderation if you’re counting calories. Not an easy thing to do.
Mascarpone Sourdough With Raspberries from Tommi of Brown Interior (California, U.S.). These very unusual little rolls are in keeping with Tommi’s belief that “Everything is good baked into bread, especially rich, creamy, borderline sweet cheeses like mascarpone”
Donuts from Pam of the Backyard Pizzeria (Victoria, Australia). Pam decided to make these Copycat Krispy Kreme© Donuts which are so good she hopes that the donut franchisee take a very long time coming to her town! She also filled the “holes” with home-made lemon curd which taste even better.
Stuffed Buns from Karuna of Foodie By Nature (San Diego, California, U.S.). Memories of delicious stuffed masala buns for her college days set Karuna off to bake these buns filled with ricotta and spinach.
Pogácsa with poppy seeds from Dulmina of 'Dulmina tündérkonyhája' ('Dulmina's Fairy Kitchen') from Szeged, Hungary. Small savoury cakes made from yeasted dough, pogácsa are popular all over Hungary and in their folk tales. It seems school leavers are given these with a little wine and a coin.
Sweet Buns from Cham of Spice-Club (California, U.S.). Cham wanted to use two of her favourite food flavours, chai masala and the pain au chocolat, in a sweet bread. So she made some sweet buns, the first time she’s baked bread, with a chai masala glaze and some more with nutella!
Sourdough Sundried Tomato Rolls from Bee and Jai of Jugalbandi (Northwestern U.S.). A lack of good bread anywhere near where they live, and a starter that refuses to give up the ghost no matter how badly they treat it, contributed to these delicious rolls.
Pepper Tomato Rolls from Ranjitha Prabhu of Ranji’s Kitchen Corner (North Attleboro, MA, USA). Ranji made these light, soft anfd fluffy rolls using sweet pepper pasta sauce and she says they are the best rolls she’s ever had.
Jelly Filled Scones from Sweatha of Curry Leaf (New Jersey, U.S.). Though she had baked white bread before, she wasn't to happy about her baking skills but was pleasantly surprised with how well these scones turned out.
(I'm adding this entry beyond the deadline as Sweatha had sent in her entry but the mail didn't reach me.)
This part of the round-up ends here. The second and final part of the round-up will be posted within two days. Please keep watching this space.
If there are any mistakes here, please leave a comment at this post, or send me an e-mail and I will make the correction.
The next Bread Baking Day is being hosted by Jude of Apple Pie, Patis, and Pâté, so please watch out for the BBD announcement which should be on his blog around the 6th of August, 2008.
P.S. (4th August, 2008):
If you have been here to see you the round-up before, you might see that there is a difference in the presentation. This is because I understand that those of us who are using Mozilla Firefox and Safari, were having difficulty in viewing this page as the pictures and corresponding text were not appearing in proper alignment.