Look, the name is meant to be a bit of a joke, but what I'm talking about is a pitta-like bread, glazed golden with beaten egg and sprinkled with nigella seeds. This is what I make when I'm in mezze-m…
I love proper Eastern European black bread, but I must confess that this loaf, although it tastes the part, is hardly traditional, let alone authentic. For one thing, it’s made following the no-knead…
I recommend eating one of these for breakfast with lots of unsalted butter, which gives all the sweetness I need, but if you want a sweeter bun, add 50ml runny honey along with the yogurt and egg. Lik…
The only drawback (and it may not necessarily be one) with these quick-summoned rolls is that they aren't in the oven for long enough to bake up much of a crust; if you have the time to spare, you can…
While the everyday bread on my table is generally Jim Lahey's round, crackle-crusted Basic No-Knead Bread or some variant thereof, there are times when I just want a slice of old-school, tender-crumbe…
These are astonishingly relaxing and gratifying to make. Children absolutely adore making them, although the results often don't turn out to be bread rolls, but rather floury lumps and shapes covered…