A tradition as english as watching Manchester United in the pub while having a pint with the lads. It is a muffin type of bread most often served with roast dinner. Specially during Christmas or any other family Sunday lunch. And since the season is fast approaching I thought I’d share it with you. My…

Pronounced as brie-osh, the first recorded use of the word in French dates from 1404. It is attested in 1611 in Cotgrave’s A Dictionarie of the French and English Tongues, where it is described as “a rowle, or bunne, of spiced bread” and its origin given as Norman. This rich yeast dough  made with eggs and butter is like having…

A flour tortilla or wheat tortilla to differentiate it from other uses of the word tortilla, (which in Spanish means “small torta “, or “small cake”) is a type of soft, thin flatbread made from finely ground wheat flour from Mexico and other South American countries. Originally derived from the corn tortilla, a flatbread of maize which predates the arrival of Europeans to the Americas, the…

Ciabatta was first produced in 1982 by Francesco Favaron, a baker from Verona, in collaboration with Molini Adriesi who provided the flour to produce the bread. This was in response to the popularity of French baguettes. This bread is somewhat elongated, broad, and flat, and is baked in many variations. Favaron named the bread ciabatta…

Pan de Sal or pandesal holds it’s place on the top spot of traditional Filipino food. It’s a  crusty but soft and fluffy white bread roll. Its taste and texture closely resembles those of the Puerto Rican bread pan de agua and the bread of Mexico called bolillos. Contrary to its name which translate from Spanish…

It’s early morning, the sun is shining bright and you can catch a glimpse of it trough the gap on the curtains. The birds are already busy and you can hear them singing away outside. There’s no better way to compliment this, than freshly baked bread and a hot or cold beverage of your choice….