This Honey Butter Challah recipe is one to come back to over and over again. Simple, slightly sweet, buttery rich, and intricately woven to be a showstopper on any table spread.
This pumpkin bread is super moist and full of flavor! A full cup of pumpkin puree lends it its warm golden color and subtle sweetness. Topped with vegan cream cheese frosting seals the deal on this one.
This super simple Rustic Vegan Avocado Milk Bread is perfectly tender and slightly sweet. The avocado replaces the butter in this recipe, making for a soft milk bread-esque experience without the added trans-fats! A slice of this is great paired with sweet toppings as well as savory. You're probably going to want to make some french toast with it too!
This recipe is based on Uri Scheft's recipe in Breaking Breads. These soft, pillowy, bagels are the perfect balance between warm, savory sesame seeds and slightly sweet bread. Best eaten the traditional way, dipped into some good quality olive oil and za'atar.
Once again, an incredibly easy recipe. This one comes together in less than 30 minutes and it sure tastes great. It's plum season and I have about 5 kilos of plums to go through so this is a sure-fire way to use some of those purple beauties up! All you need to do is mix together the plums, some sliced onions, balsamic vinegar, salt, and pepper and roast them in the oven for 15 minutes or so and you have yourself a divine dip/salad. You can use them as I've used them in this recipe, alongside burrata. But you could also pair it with some whipped goat cheese, spread it on toasted bread with whipped ricotta, or spruce up your cheese boards with some sweetness.
Jachnun is a traditional Yemenite Jewish laminated bread that's baked low and slow for 10 hours. The end result; a flaky, chewy, caramelized cross between bread and pastry.
A review of Uri Scheft's cookbook Breaking Breads. Outlining the author's culinary influence, navigational clarity, and quality of recipes.
