Here you find all World Bread Day 2013 entries from Poland (64), Portugal (45)
Aciri from Bajkorada
Mój chleb powszedni. Chleb pszenno-żytni z ziarnami słonecznika.
Haim (Joanna) from Moja Domowa Świątynia-Kuchnia Haim
Bread has a thin crispy crust and incredibly nutty flavor that owes toasted oat flakes. It fits perfectly with cheese, ham and jam or honey.
dana from Leśny Zakątek
Milk bread with spinach, sesame and pistachio
Helena Gonçalves from Tentações Sobre a Mesa
A very tasty bread.
Ana Gouveia from Panela ao Lume
As we are in the autumn, the quinces invade homes. Nothing better than making a bread with marmalade, to warm the days start getting colder.
Madalena from A Panificadora Ribeiro
Cornbread with walnuts, mozzarela cheese and agave syrup
Luisa Machado from Delilicias
On the day we celebrate the World Bread Day, the Corn Bread S. Martin is a tribute to the traditional bread of northern Portugal. Inspired by Corn Bread, this bread is a version where they mix the flavors of sausage with olives and aromatic herbs, based on the sweet taste of traditional Corn Bread.
Cozinhar Sem Lactose from Cozinhar Sem Lactose
Spelt, corn and wheat flour combined with poppy seeds, bread made with sourdough starter
Mary from O Meu Refúgio Culinário!
Bread delicious and beautiful
Aurea Sá from Receitas de Sedução
The scone is a quick bread (quick bread – expression used to differentiate the breads that do not use yeast) of Scottish origin. He is very popular in the UK and also in the United States, Canada, Australia, New Zealand and Ireland. What does scone be different from a simple bread is the butter that is added should be in small pieces, giving a very special texture. In the United States, in addition to scones found a bread much like the biscuit, (but beware, in British English biscuit is sweet cookie, that cookie is in the United States. Yoghurt is a good alternative to whole milk. Their degree of acidity is needed to make a perfect scones.