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catalan tomato bread
Catalan Tomato Bread
1 (1 pound) loaf French or Italian bread
1 or 2 large cloves garlic, peeled
2 to 3 tablespoons olive oil
1 (1/2 pound) ripe tomato, rinsed
portuguese cornbread
Portuguese Cornbread (Broa)
2 envelopes active dry yeast
2 cups sifted stone-ground yellow cornmeal
1 1/2 cups lukewarm water
1 cup milk, scalded and cooled to lukewarm
spanish hard rolls
Spanish Hard Rolls (Bolillos)
1 package active dry yeast
2 cups warm water (105 to 115 degrees F)
1 tablespoon honey
1 teaspoon salt
5 1/2 to 6 cups all-purpose flour
paraguayan cheese corn bread
Paraguayan Cheese Corn Bread (Sopa Paraguaya)
In Paraguay this is traditionally served as an accompaniment to soups and grilled meats, but it also makes a great addition to the breakfast or
paraguayan corn bread
Paraguayan Corn Bread (Sopa Paraguaya)
1 1/2 cups boiling water
1 cup cornmeal
2 tablespoons butter or margarine, softened
3 eggs, separated
1/2 cup milk
pan de banana
Pan de Banano (Guatemalan Banana Bread)
1/2 cup butter
1/2 cup granulated sugar
2 to 3 large, ripe bananas, mashed
1 tablespoon lemon juice
1/2 teaspoon salt
guava bread
Guava Bread (Mojic?n - Columbia)
1 package active dry yeast
1/4 cup warm water (110 degrees F)
1 cup milk
1/4 cup butter, softened
1/4 cup granulated sugar
1 large egg
swedish raisin rye bread
Swedish Raisin Rye Bread
36 ounces (or more) seedless raisins
5 cups warm water (105 degrees F)
6 tablespoons yeast
1 cup brown sugar
1 cup dark molasses
swedish rye bread
Swedish Rye Bread (Limpa)
2 packages active dry yeast
1 1/2 cup warm water (105 to 115 degrees F)
1/3 cup packed brown sugar
1/3 cup molasses
1 tablespoon salt
scandinavian christmas fruit bread
Scandinavian Christmas Fruit Bread (Julekage)
1 package active dry yeast
1/4 cup warm water (105 to 115 degrees F)
3/4 cup lukewarm milk (scalded, then cooled)
