I have been baking breakfast breads for a while now and they are all sweet, invariably. So this time around I decided to bake a brunch bread instead and make it really savory. After scouring several of my books, I settled for this recipe from Australian Women’s Weekly "Potato" cookbook. I love the olive and sun-dried combination so much, the …

 
In need of a quick bread. Please, no banana! What do I have? What do I have? Lots of figs, dried ones at that. Hmmmmmm. Browse books, browse more books. Scan "fig" in the glossary. Caramel Fig Loaf. Bingo! Hmmm, make it healthier .. how? Think, think, tweak tweak. Okay, I know what I’ll do. Do I have raw sugar? …

 
You have been forewarned. There are no delicious, crumbly, nut-flecked pictures of banana bread in this post. Continue reading at your own risk.
Sorry about that little bit of melodrama, I just felt like it. I was not going to post this recipe simply because I baked it late in the evening and believe it or not, none of it was …

The other night dinner was cooked and ready way before dinner time. Which is a very rare occurrence in our home as I struggle to work and also cook up something on the side to tame our growling bellies later in the evening. I had not baked my trusty bread pudding in a while, so decided to plunge ahead and …

Easter is a sugar trap, quite literally. With its scores of hot cross buns, easter cookies, spring cakes and easter eggs in all sizes and shapes stuffed with candies and what nots, Easter is enough to provide you your year’s supply of sugar. But the pressure to bake something special for Easter is always hovering around the corner. So what …

When I was younger and studying, I traveled a lot by train. Nick and I would usually grab a snack and our favorite daily with loads of crosswords to take care of our food and entertainment needs on the way to college. Our favorite was a mini-loaf that came in bright, cheery, colorful packaging and simply said Tutti Frutti Bread. …

Savoury breads are the new quiche! proclaims an acclaimed food magazine this month as Australia heads into autumn. But this trend is not just limited to our shores, the magazine further explains. Cafes and delis across Europe and the United States are replacing the highly overused quiche with sensational savoury breads that are packed with fruits, nuts and vegetables and …

It is the age of artisan breads. They are quite the rage among food bloggers all around the world. I too seem to have been bitten by the bug and want to badly to bake my own loaf, but more about that later. I scored a handsome, rustic ciabatta loaf at the organic farmer’s market today. Yes the crust crackled …