Monthly Archives: July 2009

Drop Biscuits

Week Thirty: Biscuits Okay, yes.  I’ve already made biscuits.  Twice.  But I’ll be honest: I’ve got houseguests in town.  And since they’re quite lovely people, I don’t want to spend every waking moment making bread, or waiting on bread, or even … Continue reading

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Injera

Week Twenty-Nine: African Breads The last bread for this week is one that you’ve surely seen if you’ve ever eaten at an Ethiopian restaurant.  It’s called injera, and it’s that spongy, sour flatbread, likely served underneath your main dish.  In … Continue reading

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South African Rusks

Week Twenty-Nine: African Breads Today’s bread actually comes to us from the Netherlands, via South Africa.  As you may be aware, a certain percentage of the population of South Africa is of Dutch lineage; and if you’ve studied your history … Continue reading

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Dabo Kolo

Week Twenty-Nine: African Breads Okay, y’all, African Bread Week pretty much rocks.  Not only have I been introduced to several new and interesting breads, but I’ve learned about not one, but two exciting spice blends!  The first was an Egyptian … Continue reading

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Ksra (Moroccan Flatbread)

Week Twenty-Nine: African Breads Moroccan cuisine is generally regarded as one of the most diverse on the planet.  Being a crossroads between the European, African, and Arabic worlds, Moroccan food draws inspiration from native North African Berber, Spanish, French, Turkish, Indian, … Continue reading

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Diphaphata

Week Twenty-Nine: African Breads The bread for today hails from Botswana, a country of cuisine unique in the Southern end of Africa.  Covered mostly by the Kalahari Desert, wheat doesn’t exactly grow well there; but bread made with imported wheat has … Continue reading

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Egyptian Spiced Flatbread

Week Twenty-Nine: African Breads Previously in this project, I’ve featured breads of France,  Italy, America, and Scandinavia.  This week, I thought I’d take a plunge and look at the land that originated yeast bread as we know it (and, you know, … Continue reading

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Pistachio, Fennel, and Golden Raisin Scones

Week Twenty-Eight: Breads With Nuts The last bread for this week is a quick bread, true; and I did say that I was trying to avoid those.  But this recipe is so good, I couldn’t pass it up.  The title … Continue reading

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Pine Nut Cardamom Bread

Week Twenty-Eight: Breads With Nuts   If you like cardamom – which I absolutely do – you should try this bread.  Pine nut and cardamom are one of those unusual and delightful pairings often seen in Middle Eastern and Southeastern European (i.e, … Continue reading

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Peanut Bread

Week Twenty-Eight: Breads With Nuts This recipe is extra special, you guys!  Here’s why!  Were you aware that in 2005, Team USA won the Coupe du Monde?  I’m sure you know what that is, but for all the incogniscenti, it’s basically … Continue reading

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