Recent Changes - Search:







edit SideBar



Best recipe so far

  • 1 1/2 cup flour
  • 3 1/2 tsp baking powder
  • 1 tsp salt
  • 1 tbsp sugar
  • 1 1/4 milk - more to adjust consistency
  • 1 egg
  • 3 tbsp butter or 2 tbsp neutral oil

Galettes bretonnes (buckwheat crêpes)

  • 1 cup buckwheat flour - or 1/2 buckwheat, 1/2 white flour for a lighter coloured and slightly more pliable version
  • 1 1/3 cup water
  • 1 egg
  • 1/4 tsp salt


  • 200g flour
  • 50g shredded cabbage
  • 1 tsp salt
  • 3dl water
  • 3 eggs


(in the bottle)

  • milk to level 2
  • 1 egg
  • 1 tbsp oil
  • 1 tsp kosher salt
  • mix of 1/3 buckwheat to 2/3 white to level 5.5
  • 1/2 tsp baking powder


  • 3 cups flour
  • 1/2 cup sugar
  • 5 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup butter
  • 1 egg
  • 1 cup milk
  1. Sablé butter with dry ingredients
  2. Mix egg and milk, then add to mix
  3. Form dough into one large cake, cut into wedges and bake


  • 1 cup flour
  • 1/2 cup semolina
  • 1 tsp kosher salt
  • some finely minced fresh herbs, optional (e.g. chives, cilantro, sage, thyme...)
  • black pepper
  • 2 eggs
  • 1/3 cup milk
  1. Mix flours, salt, pepper, herbs in a bowl.
  2. Beat eggs with the milk and add to the bowl.
  3. Mix together with a rubber spatula. Final consistency should be thick batter, thicker than pancake batter but runnier than cookie dough. Add milk if needed.
  4. Let stand for 15 minutes
  5. Meanwhile, bring a large pot of salted water to boil
  6. Lay a large-hole cheese grater (râpe à rösti) on top of the pot, cutting edge down (facing the water). With the spatula, work some of the batter through the holes of the grater so that it falls in small chunks in the boiling water.
  7. When the spätzli rise up to the surface of the water, fish them out with a slotted spoon and set them aside in a clean bowl. Work in batches, fish out the cooked spätzli before the next batch of batter, you don't want them to overcook. If they stick to the bottom of the pot, give them a gentle tug with the spoon.
  8. Spätlzi can be eaten boiled, but they are even better fried with a little oil or butter! Add a few more fresh herbs, salt to taste and enjoy!


Basic no-knead bread

  • 400g flour | or 300g white + 100g whole or rye
  • 1 1/4 tsp salt
  • 1/4 tsp yeast | 1/2 tsp for whole wheat
  • 1 1/3 cup water (300g)


For two challot

  • 1 + 1/2 cup warm water
  • 1/4 cup + 2 tsp sugar
  • 2 Tbsp yeast
  • 6 cups flour
  • 2 tsp salt
  • 1/4 cup honey
  • 2/3 cup vegetable oil (flavourless, eg grapeseed)
  • 4 eggs + 1 yolk
  • (optional) sesame or poppy seeds
  • (optional) 1/2 tsp ground cardamom
  1. Put 2tsp of sugar in 1cup warm water, add the yeast and let proof until frothing (about 5 minutes)
  2. Mix flour, salt, sugar and spices, if using in the mixer, paddle attachment
  3. Mix remaining water, eggs and honey in a separate bowl
  4. When yeast has finished proofing, mix with flour and other wet ingredients.
  5. Start mixing with the paddle attachment, then switch to dough hook. Knead at low speed for about 4-5 minutes. The result should be a glob of smooth but sticky dough.
  6. Empty dough on well-floured board, then knead by hand gently, adding flour if necessary, until the dough is no longer sticky.
  7. Separate the dough into 2 pieces, store them in large proofing lidded containers, or in large covered bowls and let rise for about 2-2.5 hours, until doubled in size.
  8. Preheat oven to 190°C / 375°F
  9. Carefully separate each dough into three equal pieces on a lightly floured surface. Do not add too much flour. Roll each piece into a log, about 30cm long.
  10. Braid the logs: cross them in the middle, braid one end, tuck the ends underneath, then flip and braid the other end, tuck the ends underneath.
  11. Put the finished loaves on a baking sheet with a silicone mat or parchment paper
  12. Mix remaining yolk with a little water and a tsp of honey and brush over loaves
  13. Sprinkle with sesame or poppy seeds
  14. Bake for about 25-30 minutes, until dark gold.

Inspired by Ima's Challah Recipe on Food52

Hamburger Buns

For 8 buns

  • 1 cup warm water
  • 3 Tbsp milk
  • 2 tsp yeast
  • 2 1/2 Tbsp sugar (white or brown)
  • 2 eggs
  • 3 cups bread flour + 1/3 cup all-purpose
  • 1 1/2 tsp salt
  • 2 1/2 Tbsp butter, softened
  • sesame or poppy seed, optional
  1. Dissolve yeast and sugar in warm water and milk, let sit for 5-10 minutes until it start foaming nicely.
  2. Mix flour and salt in stand mixer, then add butter and mix with paddle attachment until coarse sand texture.
  3. Add 1 egg to the water and yeast mixture and beat it lightly, add to dough and mix for 4-5 minutes until the dough has a smooth and even consistency. It will be slightly sticky.
  4. Cover and let rise for 1-3 hours, until doubled in size (1 hour is enough in the summer!)
  5. Divide dough into 8, flatten each, then fold back the sizes to form a ball, turn so the folded bits are at the bottom and finish shaping by hand, place on lined baking sheet. Or roll into logs for hot dog buns.
  6. Cover with a towel and let rest for 1-2 hours until well puffed up
  7. Preheat oven to 200°C. Beat second egg and brush over the buns, sprinkle with seeds if desired
  8. Bake for 15-20 minutes, using the steam tray with about 1 cup of water.

Inspired by The Clever Carrot

Edit - History - Print - Recent Changes - Search
Page last modified on May 27, 2020, at 20:49 EST