Here you find all World Bread Day 2014 entries from Romania (10), Russia (1), Singapore (1), Spain (52), Switzerland (5), Thailand (1), UK (7), USA (10), Venezuela (1)
Andreea Denisa from Dea’s Cakes
A simply bread is always made by water, salt and flour. The most tasty bread is home made bread.
Didi@FoodDesign from Food Design
Is a tipe of bread you need to understand her and love her. This bread has a strong personality, an austere look, … almost monastical. I respect and I love this bread with her tree bark image.
Claudia Vasilache from Lecturi si Arome
Bread with tomato juice and pumpkin seed
Cerasela Badr El-Din from Saffron & Dates
This sweet and aromatic bread made of a combination of white and whole wheat flours is delicious with a light center and crunchy crust. You can eat it with coffee or tea.
Lacrimioara from Sugar, spice and everything nice
A lovely loaf made with mashed potatoes and milk.
Russia
Marina from Piece of cake
Focaccia stuffed with cooked ham, mozzarella and sun-dried tomatoes.
Singapore
Emily Neo from My Khimology Life
I’ve baked this Pumpkin Bread as it is a quick and simple bake, just a whisk away! It is a very healthy loaf with homemade pumpkin puree, the young & old will love it. It has the Christmas feeling and the use of pumpkin is to welcome Halloween too!
Spain
Bego Al Calor Del Horno from Al Calor del Horno
Creative and traditional
Liliana Fuchs from Albahaca y Canela
Little rolls made with quark, spelt and rye flours, and some poppyseeds. Very easy!
Lidia de la O from Atrapada en mi cocina
German muesli bread and dark beer
Dolors Mateu Moreno from Blog de cuina de la dolorss
Rustic bread, made with eggs and sunflower seeds, ideal for those who want to vary a bit from traditional bread. Made in baking, is total esfurzo do without and with a great result.
Celicius Gluten Free (Teresa) from Celicius Gluten Free
Corn Bread Gluten Free
Verónica -Cocinando para mis cachorritos- from Cocinando para mis cachorritos
Luz Hernando Rubio from Cocinando… un abril encantado
The bread recipe I bring all of you for the World Bread Day is a kind of bakery recipe, a lovely and sweet little bun with a rich flavor of azahar, which can be made with sweet or salty fillings for sandwiches, eat only with your coffee breakfast, or with a butter and sugar filling, my favorite childhood snack.
Cogollos de Agua from Cogollos de Agua
Carrot bread and chocolate, a simple bread made in bread maker
Milia from Cousas de milia
A thin dough filled with meat, mushrooms and nettles
Cuidado con las Migas (Careful with breadcrumbs) from Cuidado con las Migas (Carefull with breadcrumbs)
Gluten free rolls with chia and sunflower seeds
Cristina from El placer de cocinar
This bread is delicious on its own, since that takes cheese and ham make it special, but if you want you can add a little oil to the eating and it will be perfect.
Margarida Vilaró from Elmondelacuina
Delicious, crunchy bread sticks with sunflower seeds
teresavet from Etología Familiar
Gluten free rustic bread with natural flours, no commercial mixes
isabella from La rana de azucar
focaccia is a kind of flat bread topped with herbs and other foodstuffs, in my case I added herbs de Provence.
Margarita Serrano Garcia from La Tahona Serrana
Pan Candeal is a Spanish bread from the region of Castilia. It is a white bread with low hydration.
Carlos Dube from Mercado Calabajío
Whole spelled flour rustic dinner rolls with olives manzanilla
Chary Serrano from Mi cocina y otras cosas
Pan con harina de fuerza, integral y con semillas variadas, ecológicas, amasado con fermento previo.
Ana Melm from Migas en la mesa
Wholegrain bread, made with 80% of wholegrain flour of wheat and khorasan wheat, and 20% wheat flour
Pilar from Per sucar-hi pa
Bread with spelled flour and sourdough squid ink. Ideal for preparing a squid sandwich.
Ana from Recetas de Mamá
Today is World Bread Day, World Bread Day, and to celebrate I prepared a loaf of bread with crispy crust. It is a bread made with stout and oatmeal, topped with a composition based on more stout and rye flour, and the result is spectacular
carmen rezetasdecarmen from Rezetas de Carmen
Bread wheat and rye sourdough
Nenalinda from Siguiendo a Nenalinda
This bread is very low in fat and rich in complex carbohydrates, is cholesterol plus fiber, something very valuable to enrich our diet with fiber, which helps lower cholesterol.
Carmen from Un pellizco de canela
Brioche filled with chocolate chips and candied orange
Cristina Ylla from Ylla 1878 blog
Bread made with bio stone-ground flour
Eva from Cuinant entre llibres
Delicious and fluffy rolls, perfect with burguers
Switzerland
Marlene from Marlene’s sweet things
„Abendmuffel“ bun is simple recipe with no kneading. Bacon and onion give a taste.
Carola from Sweet and That’s it
I’ve made my loaves with no commercial yeast but with Sekowa Special Baking Ferment (organic) and I was astonished by the result. The starter made with this ferments has to be stored in the fridge and has a shelf-life of about 4 months. It DOES NOT need any attention or feeding. I love it!!
Thailand
Connie from My Discovery of Bread
Sourdough with Roasted Garlic-Onions and Dutch Weydelander Cheese Buns
UK
Cecile from English Patis
A scrumptious potato bread that can be made way ahead of baking time.
Ginger from Ginger&Bread
A traditional German rye bread, made with a mix of wheat and rye flour and using a wild yeast starter.
Rebecca from London Fridge
A no knead bread made with wholemeal stoneground flour, roasted chestnuts and caraway seeds
Olimpia Davies from Pomysłowe Pieczenie
Tartine Country Bread, delicious with large and irregular holes and very crispy crust.
USA
Glenna Anderson Muse from A Fridge Full of Food
Ooey gooey cherry and almond paste filled breakfast sweet rolls.
Hannah Kaminsky from BitterSweet
Inspired by masabacha dip, this bread combines bright herbs and spices with whole chickpeas, roasted pinenuts, and a tangy tahini undercurrent.
Karin Anderson from Brot & Meer
Peter Reinhart’s Pane Siciliano, an all-time favorite, made with semolina flour, a preferment and long, cold fermentation. It has a soft crumb and a nice crunch from the sesame topping. (There’s a link on my blog to the English version, too.)
Mireille from Chef Mireille’s East West Realm
a basic sandwich loaf bread made with walnut
Eric from Eric Pallant
Whole Wheat sourdough batard made with a sourdough starter that is 121 years old
Leah Hadad from Mixin‘ Traditions
Khafush is a traditional yeast bread from the Yemen region.
Swathi from Zesty South Indian Kitchen
Whole wheat bread made with pumpkin puree and whey
Venezuela
Ramón Certad from holapanaderia.blogspot.com
I present a less fluffy, more compact, more special bread for its fiber content content of rye, dark color, its characteristic taste is stronger, slightly bitter ideal for any occasion.