List of recipes from category Baking: 73 recipes

Mixed seed grissini

Little crusty bread sticks of Italian origin, these are delicious for aperitifs, plain or with dips like tuna rillettes, guacamole or houmous.
February 21^th 2011264 K4.2 2 hours 30 min.

Classic French white bread

This is the recipe for classic, everyday French bread raised with yeast. French bakers call this "pain courant". It is quicker and easier to make than leavened bread or new leavened bread, so ideal for a beginner.
June 6^th 2017295 K4.1 3 hours 50 min.

French baguettes

This classic of French baking is rather different from the recipe for leavened bread, it's a question of making a good crust and light crumb along the whole length. To succeed, you should know that there are two secrets: water first of all (much more than for normal bread), and the working of the...
October 24^th 20171.07 M 364.7 5 hours 6 min.

Leavened bread

It might be harder to achieve good results than with traditional yeast bread, but what a flavour! It also keeps better. This recipe is designed for baking bread in a wood-fired oven but, of course, you can use the conventional oven in your kitchen.
May 23^th 20171.20 M 23.8 6 hours 30 min.

Natural leaven

Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...
April 3^rd 20201.69 M 304.0 7 days 15 min.

New leavened bread

This new recipe for leavened bread is simple and delicious, but needs rather long resting times. If you'd like more more information about making your own bread, look at this dedicated page.
December 30^th 2019904 K 34.3 7 hours

Ocean bread

The idea for this bread was inspired by an amusing coincidence: the proportion of salt needed for good bread is 35 g of salt per litre of water, which just happens to be the exact concentration of salt in the Atlantic Ocean. So it's possible to make bread using sea water to provide all the salt...
October 24^th 2017170 K 63.8 5 hours 7 min.

Sandwich bread

Soft and moist, almost like brioche, it can be made in a tin or mould or as a classic long French-style loaf.
October 24^th 2017347 K3.9 3 hours 30 min.

Surprise bread

This recipe is for a large surprise bread so you can make six layers (48 small sandwiches if you divide each layer in 8), with three different flavours: smoked salmon/lime, smoked ham/butter, mayonnaise/chicken.
December 27^th 2020698 K 84.5 6 hours 25 min.

Tomato foccacia

Foccacia is an open-textured Italian bread. The French sometimes refer to it as the Italian fougasse. This version is made with preserved tomatoes, green olives and parmesan.
October 24^th 201780 K4.3 4 hours 55 min.

Kugelhof for Nanou

This recipe is emblematic of Alsatian baking, but a more personal version (and a bit richer).
August 2^nd 2019279 K4.4 3 hours 15 min.

Panettone

Panettone is a brioche-style Italian loaf, made with dried fruit (raisins and candied peel) and flavoured with left-over citrus fruit. The recipe is a bit complicated but, above all, it takes time, a great deal of time...
April 15^th 2020138 K5 1 day 1 hour 20 min.

Fougasse with bacon and Comté

This is a richer version of the traditional Mediterranean recipe (originaly, it was a simple olive oil bread).
October 24^th 2017334 K4.1 3 hours 9 min.

Lumberjack turnovers

These are small stuffed bread turnovers (similar to calzone), made with fougasse dough and filled with bacon, mushrooms, onions, cheese and tomato sauce. Lovely and golden-brown after baking, they are best eaten hot or while still warm.
May 10^th 2023113 K5 3 hours 45 min.

Preserved tomatoes

Softer than dried tomatoes, they can be used as a kind of chutney in pasta dishes for instance, or simply served to accompany an aperitif.
February 21^th 2011338 K4.8 5 hours 6 min.

Sausage in brioche

In this recipe, sausage is cooked, the skin removed, and baked in a savoury brioche dough. Serve preferably with a good green salad and French dressing (vinaigrette).
September 10^th 2018411 K5 1 hour 50 min.

Brioche dough

It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site.
September 16^th 2020520 K 44.2 14 hours 30 min.

Pizza dough

Pizza dough is a lind of bread dough with olive oil, which make it softer. This is the same dough that I use for pizzas and flammenkuches, this is no doubt incorrect, but it's very good nevertheless. At home we used to make pizza dough quite thick, and flammenkuche as thin as possible.
September 22^th 2024503 K4.6 1 hour 60 min.

Yeast-based flaky dough (for croissants)

This yeast-based flaky dough (or croissant dough) is where puff pastry meets a yeast dough (such as brioche dough). This means that not only will we get flaky layers, but the dough will also swell and rise. The method is along the same lines as for a feuilletage: the basic dough is first kneaded,...
June 9^th 2019148 K 4 3 hours 60 min.

Tomato sauce (for pizzas)

This is the sauce to put on pizza bases before the toppings.
October 19^th 2010523 K4.3 1 hour 15 min.

Baker's pizza

Baker's pizza is very quick to make using a basic bread dough. If you buy the dough ready-made (ask your local baker) and use a good tomato sauce from a jar, you can have it ready for the oven in under 10 minutes.
March 31^th 201987 K 40 min.

Baker's tuna and mushroom tart

A baker's tart, sometimes called a baker's pizza, is a tart with a base made of bread dough. This version, without tomatoes, combines tuna with mushrooms.
May 10^th 202342 K 1 hour 2 min.

"Psychedelic" sandwich bread

This amazing-looking loaf uses a basic sandwich bread recipe, but half the dough is coloured yellow with turmeric, the other half black with squid ink. The two colours are then rolled up together to give the spiral effect you can see in the photo. The outside is coated with sesame seeds. This...
February 6^th 201966 K 4 hours 15 min.

Ali Baba bread

This bread is so-called because its magical sesame flavour is non-negotiable! The triple dose comes from tahini (sesame paste), sesame oil added to the dough before kneading, and toasted sesame seeds both in the dough and on top of the loaves. The texture is soft, rather like ciabatta, but with a...
December 10^th 201744 K5 4 hours 25 min.

Aperitif rolls

These are small, bite-sized, soft bread rolls made with bacon bits and topped with grated cheese.
October 24^th 2017119 K4 2 hours 35 min.

Bacon rolls

These tasty little rolls are enriched with bacon bits and toasted sesame seeds. The slightly flaky texture comes from lard, folded in like for puff pastry. Served sliced, these make an ideal savoury snack to share with friends over a drink.
October 24^th 201762 K4.6 3 hours 40 min.

Benoîton

This curious name (explained below) applies to a small bread fingers made with a blend of wheat and rye flour, enriched with raisins and almonds.
February 4^th 201847 K 4 hours 35 min.

Ciabatta

Ciabatta is a small, very soft Italian bread. The name means "slipper". It normally takes a long time to prepare as a special leaven called "biga" is used, but this simplified version is quicker and just as good.
October 24^th 2017286 K3.8 3 hours 25 min.

Comtois surprise bread

In this recipe, a simple burger bun is hollowed out to hide a filling of fried potatoes and bacon in a pool of hot cancoillotte cheese. It is usual to eat the filling first, then the bread, still piping hot, with the remaining cheese. Children really love this!
May 10^th 202035 K 40 min.

Cornmeal baps for Anne

These small round baps are made with a mix of wheat flour and fine cornmeal. The dominant corn gives a moist and very yellow crumb.
October 24^th 2017257 K4.3 5 hours 55 min.

Cretan Bread

This Cretan (or Cretan-style) bread has a soft dough, enriched with olive oil, preserved tomatoes, green olives and cooked onions.
October 24^th 201783 K4.3 4 hours 30 min.

Dipping bread with cheese

In France, "pain trempette" (dipping bread) is a loaf made to be broken easily into bite-sized morsels, perfect for serving with any dip. The dough is fairly soft and I have added shallots and fried bacon bits. The dip shown here is a hot box Mont d'Or, but there are plenty of other possibilities.
October 24^th 201751 K4.1 2 hours 50 min.

Franche-Comté sticks

Thin baguettes made with Morteau sausage and cancoillotte cheese. The cancoillotte is added in the form of crumbled metton curds (normally melted in milk to make the creamy cancoillotte). Sliced thinly, these sticks make an ideal aperitif snack for sharing with friends.
October 24^th 2017107 K4 5 hours 30 min.

Hamburger buns

This recipe shows you how to make hamburger buns that are almost brioche style without being sweet.
April 11^th 2020171 K4 3 hours 60 min.

Jura bread

This speciality bread is full of all the character of the Jura: dry white wine (made with Savagnin grapes, of course), diced Comté cheese and toasted walnuts. "Jurassic bread" was is first name... The loaves can be made long, as shown here, or as small rolls. This is ideal as an aperitif snack,...
October 24^th 201760 K4.4 6 hours 9 min.

Loaf for "les filles'"

This loaf for "the girls" in three colours is made by putting together three doughs, each with a different flavour: tomato for the red, pesto with olives for the green and onion for the white. The three different doughs fuse as they rise together in the tin before cooking, to produce an unusual...
December 30^th 201969 K4.6 4 hours 6 min.

Mustard baps

These baps are perfect burger buns: soft, with a distinctive mustard flavour and the added crunchy texture of toasted mustard seeds. These will give your burgers a gentle hint of mustard, but without the normal "bite".
December 30^th 201940 K 2 4 hours 45 min.

Naan

Naan is a type of Asian bread made from wheat flour. This kind comes from the Punjab region of India.
September 25^th 2011184 K4 3 hours 45 min.

Olive and pesto bread

This bread with olives and pesto has a very Italian flavour: a ciabatta dough, herbes de Provence and green olives. The loaf is baked in a tin, with a thin layer of pesto spread in the middle between two pieces of dough, and green olives (with stones removed) pressed into the top.
October 24^th 201768 K3.8 3 hours 60 min.

Peanut rolls

Combining soft and crunchy textures, these flavour-packed peanut rolls are delicious just as they are, but they are also ideal for burgers.
October 24^th 201780 K4.6 4 hours

Pitta bread

This Lebanese speciality is made as a flat round pocket, which can be filled with all manner of things.
February 21^th 2011519 K 14.5 2 hours 55 min.

Poitevin twist

This short baguette, from the Poitou region of western France is soft-textured, made with walnuts, walnut oil and goat's cheese. As the name suggests, the bread is twisted, rather than slashed, just before it goes into the oven.
December 19^th 201859 K 3 hours 20 min.

Roscoff loaf

This speciality bread from Roscoff (a small town in Brittany, northwest France) is enriched with onions, red wine and smoked sausage. What really sets this bread apart is that instead of water, the dough is made with red wine in which the sliced onions are left to soak overnight. The onions are...
October 24^th 201766 K 13.7 5 hours 20 min.

Saucipain

Saucipain (or sausage bread) is a kind of savoury baguette. The dough contains small dice of dry-cured sausage or salami and is mixed with red wine instead of water. Served sliced in rounds, it makes a typically French aperitif snack.
October 24^th 201765 K3.8 4 hours 30 min.

Seeded loaf

This seeded bread is based on a French baguette dough, with a mix of dry-roasted seeds added (poppy, millet, linseed, sesame...). Delicious on its own, this bread makes excellent toast to go with foie gras, adding an amazing complementary crunch.
October 24^th 2017153 K3.8 4 hours 30 min.

Special Cheese and Walnut Sticks

These crusty mini-baguetttes are generously dotted with diced Comté cheese, toasted walnuts and fried bacon bits. They are ideal for slicing and serving as an aperitif snack.
October 24^th 201776 K5 3 hours 55 min.

Special Parmesan baguettes

This moist bread is generously flavoured with diced Parmesan, fried onions and mushrooms. In the form of mini-baguetttes (French sticks), it is easy to serve sliced and makes an ideal aperitif snack.
May 10^th 202378 K4 3 hours 45 min.

Special small breads

When you are have mastered the basic leavened bread, you certainly ought to try special breads: with nuts, cheese, seeds, etc... Here is a series of recipes, based on traditional leavened bread.
October 13^th 2010383 K4 6 hours 30 min.

Spring Bread

Spring bread is flavoured with little pieces of preserved tomatoes, Parmesan and chive flowers (hence the name, as the flowers only appear for a brief period in spring). Shaped into long loaves or thin sticks, slices of this bread make a delicious aperitif snack.
October 24^th 201763 K4.3 4 hours 2 min.

Two-olive ciabatta

Enjoy the real flavour and scent of the Mediterranean in this ciabatta made with two olives (green and black).
October 24^th 2017116 K4.3 4 hours 15 min.

3-fruit brioche loaf

This long brioche is called a "lingot" (ingot) in French. It is filled with three layers of different fried fruits: apricots, raisins and cranberries. When sliced, the three layers are revealed - and it's every bit as delicious as it looks.
September 23^th 201844 K 2 hours 55 min.

Agen prune cake

This cake from Agen, in southwestern France, is a type of brioche. Inspired by the famous "tarte au sucre" (sugar tart), it is like a thick "galette" with a moist texture, filled with prunes and marzipan with Armagnac.
September 16^th 201840 K3 1 hour 55 min.

Baker's apple soles

You may already be familiar with apple semelles, but here's a gourmet baker's version where the puff pastry is replaced by puff pastry (croissant dough), which is baked upside down.
April 28^th 20249,937 1 hour 10 min.

Brioche feuilletée (flaky brioche)

For brioche feuilletée (or flaky brioche), the brioche dough is treated like puff pastry, with layers of butter incorporated by repeated turning and rolling. Coarse sugar crystals add a sweet crunchiness. Needless to say, this is very rich and quite irresistible.
November 10^th 2013121 K 24.6 3 hours 50 min.

Brioche royale

Brioche royale is a very rich brioche, made with candied fruit, toasted hazelnuts and chocolate chips. Just before baking, it is topped with "macaronade": a macaroon-style mixture of ground almonds and sugar with egg white. This creates a crust when baked and gives the brioche its elegant finish.
May 5^th 201958 K2 16 hours 50 min.

Chocolate rolls (petits pains)

Here is a recipe for "real" chocolate petits pains, i.e. with a milk bread dough (not croissants dough) and with a stick of chocolate inside.
October 30^th 2021434 K4.6 5 hours 30 min.

Cramique

Cramique is a kind of brioche from Belgium and northern France, made with raisins and pearl (or nib) sugar. It is traditionally served sliced with butter and jam.
September 12^th 201885 K 13 hours 55 min.

Flaky brownie brioche

This beautiful brioche contains the typical ingredients you'd expect in a brownie: chocolate, butter, brown sugar and pecan nuts. But these are not just thrown into the mixture; the brioche is layered with them to create a delicious culinary bridge between Europe's viennoiseries and the all-American...
September 12^th 201849 K4.1 16 hours 45 min.

Flaky chocolate brioche

This is a rather special brioche: the dough is first layered with butter to make it flaky, then this is rolled around a chocolate filling. The recipe is quite long, but you will be astonished at the result. It is both light (in flaky layers) and rich (with its chocolate filling). As you can see...
November 6^th 202081 K4.5 16 hours 15 min.

French croissants

In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.
June 26^th 2019618 K 24.4 2 hours 35 min.

Galette de Fougerolles

This Galette de Fougerolles is a flattish cake filled with a hazelnut buttercream and topped just before baking with a "craquelin" (sweet cracker) crust, studded with griottine cherries.
February 17^th 201944 K 3 hours 25 min.

Milk rolls

This sweet milk bread, made as baps or rolls, with its sugar topping is delicious for breakfast or with afternoon tea.
September 11^th 2018188 K 13.8 5 hours 35 min.

Mini apricot and pistachio brioches

These mini brioches are made with dried apricots and have double pistachio flavour: in the dough itself, which is tinged green, and with dry-roasted pistachios added whole.
November 22^th 201555 K4.1 20 min.

Mouna

Mouna is a delicious citrus-flavoured brioche from the Oran region of Algeria. It origins are much disputed, but it was no doubt inspired by a brioche brought over by Spanish immigrants from the Valencia region: the "Mona de Pascua". However, it is also amusing to remember that the citizens of Oran...
May 22^th 201960 K1 18 hours 35 min.

Nanterre brioche

This is the classic, but delicious, brioche recipe that you can find in any good baker's. Her unique shape is made from small balls of dough put in a mould.
September 10^th 2018273 K3.8 2 hours 30 min.

Nantes Tourton

The "tourton Nantais" is a sweet loaf from Nantes, somewhere between bread and brioche, but without egg and only a small amount of butter.
September 12^th 201878 K4.3 7 hours 35 min.

Old style brioche

Classical version of brioche use yeast to raise the dough, but in this recipe some leaven is added. This make a more rustic brioche, with a small taste of leaven.
December 19^th 2014300 K4.6 14 hours 6 min.

Pains briochés aux raisins

This classic French "viennoiserie" is a sweet bun containing confectioner's custard (crème pâtissière) and rum-soaked raisins. It demands a bit of skill, but is not too complicated.
September 12^th 2018136 K4.8 2 hours 40 min.

Pistachio and goji pinwheels

Inspired by the traditional French "pain aux raisins" (like Danish pastries), here is a colourful and flavoursome version filled with pistachio cream and goji berries.
October 10^th 202125 K 2 hours 20 min.

Pogne de Romans

Pogne de Romans is a kind of brioche lightly flavoured with orange and rum. It originated in Romans-sur-Isère, a town in south-east France. This recipe dates back to medieval times, when it was made in a ring (or crown) shape to celebrate the end of Lent, as eggs could then be used again. This more...
October 7^th 201884 K 23.3 1 day 17 hours 40 min.

Pretzels

Pretzels are bread sticks looped into a knot, probably with origins in southern Germany. The tops are sprinkled with poppy seeds or grains of coarse salt. Here is a fairly straightforward recipe that is simple to prepare.
October 24^th 2017134 K4.9 5 hours 25 min.

Raisin breads (pains aux raisins)

Raisin breads (pains aux raisins) are one of the three viennoiseries found in all good French bakeries, along with croissants and pains au chocolat. It is a delicate roll of yeast-based flaky dough (the dough of croissants) filled with custard and raisins.
November 27^th 202223 K 2 hours 45 min.

Rolled chestnut and apple brioche

This rolled brioche is made with a special dough, using a mixture of two flours: ordinary plain flour and chestnut flour. The prepared dough is then rolled up around a filling of apples sautéed with brown sugar.
September 12^th 201851 K 24 15 hours 55 min.