BBD #04 Roundup
Posted by bakinghistory on December 4, 2007
I have been very happy to host the fourth bread baking day. The theme I proposed was Spices. There have been 25 bakers, from all over the world, who contributed wonderful recipes for yeasted, sourdough, and quick breads, both sweet and savory. Some recipes are traditional, others are variations on classics, and still others are new creations. Most of us used a mix of at least two spices, while a few chose to use only a single spice.
When we think of “spices” the ones that come to mind are usually dried seeds, barks, and berries such as mustard, cinnamon, or black peppercorns. However, the basic classification of “spices” in fact includes also leaves, roots or bulbs of aromatic plants such as thyme and ginger. A few entries have actually followed the broader definition of “spice” and used leaves of aromatic plants like basil.
Overall, we used allspice, aniseed, black pepper, caraway seeds, cardamom, cinnamon, cloves, coriander seed, cumin , fennel seed, ginger, mace, nutmeg, pink pepper, saffron, turmeric, and vanilla.
I wish to thank all of you for participating with this amazing array of breads, which shows both great effort and skill. I received each entry with great anticipation and enjoyed reading every one of them.
And as always thanks to Zorra for initiating bbd!
Remember that the next bread baking day (bbd #05) will be hosted by Chelsea and she will reveal the theme on December 6th
here is the list of entries (in no particular order) for bbd #04:
Asha from Aroma! baked a wonderful Masala Potato Bread: masala means spices in Hindi. This potato bread is spiced up with sauteed potatoes, onions, bell peppers, green chillies, cumin seeds, ginger and turmeric.
Location: North Carolina, USA
Tatter from The Bread Chronicle baked Artos, a Greek celebration bread: the dough is enriched with spices, eggs and honey and the resulting loaf is fragrant, slightly sweet and… definitely worth repeating. The spices Tatter used are: cinnamon, nutmeg, allspice and cloves
Location: Texas, USA
Location: San Francisco Bay Area
Zainab from Arabic Bites baked a batch of sweet and beautiful Ka’ak al zaafaran wal zabib (Saffron & Golden Raisins Rings).
Location: Saudi Arabia
Location: California, USA
Location: The Netherlands
Language: Dutch & English
Jelly from Fragole & Cioccolato used aniseed in her sweet Treccine di pane con zucchero di canna, anice e semi di lino (Braided rolls with aniseed, brown sugar and flaxseed)
Location: Milan, Italy
Language: Italian & English
Location: Kochi (Kerala), India
Petra from Chili und Ciabatta baked a wonderful Pfeffernussbrot (Pepper Spice Bread) flavored with an enticing mix of cinnamon, allspice, Lebkuchen-Gewuerz (a spice mix containing cinnamon, orange peel, coriander seeds, mace, nutmeg, cloves and cardamom) and freshly ground black pepper.
Location: Geiersthal, Germany
Location: Andalucia, Spain
Location: München, Germany
Elizabeth from Blog from OUR kitchen made Semolina Fennel Seed Bread with Currants & Pine nuts . The fennel seed aroma was well matched with the slight hint of sourdough flavor from the wild yeast she used in the dough.
Location: Toronto, Canada
Location: Lima, Peru
Location: San Diego, CA USA
Location: Oregon, USA
Location: Valencia (Spain)
Language: English & Spanish
Location: Venice, Italy
Language: Italian & English
Nora from Life’s Smörgåsbord baked a healthful and tasty Chickpea and Pink Peppercorn Bread, in which she also included some ground cumin. The result is good enough to convert any chickpea phobic to eating chickpeas.
Location: Sydney, Australia.
Location: Northern Germany
Location: Northwestern U.S.
Location – California – U.S.A
Location: Fair Oaks, California
Location: Seattle, WA
I baked Saffron Cakes, from an antique recipe by Susannah Carter (1803). The saffron is paired with coriander seed and these two spices are truly well matched together.
If have inadvertently missed any entries, please let me know and I will add them to the roundup
The copyright of each photo belongs to the respective author