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Cultural & Heritage Recipes

Khameer Bread

See below for recipe

Khameer is a popular Emirati flatbread.

Khameer Bread – Recipe

Adapted by ATIM SUYATIM

Yields 1596 gm

Ingredients
  • 1,600 gm Khameer dough
  • 15 gm Sesame seeds white
  • 15 gm Fennel seeds
  • 100 gm Date syrup
  • 10 gm Ghee local
  • 50 gm Egg
Instructions
  1. Prepare the Dates:
    • Remove pits from the dates and soak them in warm water for 10–15 minutes until soft.
    • Mash into a smooth paste or blend lightly. Set aside.
  2. Activate the Yeast:
    • In a small bowl, mix the yeast with a little lukewarm water (from the total 1 L) and a pinch of sugar.
    • Allow to activate for 5–10 minutes until foamy.
  3. Mix the Batter:
    • In a large mixing bowl, combine Flour No. 2, fennel seed, and salt.
    • Add date paste, egg, Arabic ghee, and the activated yeast.
    • Gradually pour in water while mixing until a smooth, pourable batter forms — slightly thicker than regag batter but thinner than chapati dough.
    • Mix well to ensure there are no lumps.
  4. Fermentation:
    • Cover and let the batter rest for 30–45 minutes at room temperature to allow light fermentation and flavor development.
  5. Cooking on Hot Plate:
    • Heat a flat hot plate or tawa over medium heat.
    • Lightly grease with a touch of ghee or oil.
    • Pour a ladle of batter onto the hot plate and spread gently into a thin, round layer (similar to a soft pancake).
    • Cook until golden brown on the bottom, then flip and cook the other side for 1–2 minutes until both sides are evenly colored and cooked through.
  6. Finishing:
    • Brush lightly with Arabic ghee while still warm for aroma and shine.
    • Serve hot as it is or with honey, date syrup, or labneh.

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    Cultural & Heritage Recipes

    Regag Bread

    See below for recipe

    Regag Bread is a thin Emirati bread prepared using three ingredients.

    Regag Bread – Recipe

    Adapted by ATIM SUYATIM

    Yields 1502 gm

    Ingredients
    • 1,000 gm Flour No. 2
    • 500 gm Water
    • 30 gm Salt
    Instructions
    1. Mixing the Dough:
      • In a mixing bowl, combine Flour No. 2 and salt.
      • Gradually add water while stirring until a smooth, lump-free batter is formed.
      • The consistency should be very thin — similar to crepe batter.
    2. Resting:
      • Cover and let the batter rest for 30 minutes at room temperature.
      • This allows the flour to hydrate and improves texture.
    3. Preheating the Hot Plate:
      • Heat the regag hot plate (or a large flat tawa) over medium-high heat until very hot.
      • Lightly brush the surface with a small amount of oil or ghee, then wipe off excess with a clean cloth.
    4. Cooking the Regag:
      • Pour a small ladle of the thin batter onto the hot plate.
      • Using the regag scraper or spreader, quickly spread the batter in a circular motion to make a very thin layer.
      • Cook for 30–45 seconds until it becomes dry and crispy.
      • No need to flip — regag cooks from one side only.
    5. Finishing:
      • Once golden and crisp, remove gently using a spatula.
      • Repeat the process with remaining batter.
    6. Serving Suggestions:
      • Serve plain or with traditional toppings such as cheese, egg, honey, or date syrup.
      • Best served immediately for maximum crispiness.

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    Cultural & Heritage Recipes

    Traditional Cornbread from Northern Croatia

    See below for recipe

    Traditional Cornbread – Recipe

    Adapted by ERICH GLAVICA
    Ingredients
    • 1000 gr corn flour
    • 600 gr all-purpose or whole wheat flour
    • 2 – 3 teaspoons of salt
    • 150 ml lukewarm water and 80gr of fresh yeast
    • Tablespoon of sugar (for the yeast)
    • 2 – 3 tablespoons of all-purpose flour (for yeast mixture)
    • 1 liter of hot water
    Instructions
    1. Preparing the Corn Flour
      • Add salt to 800 gr of corn flour and pour 1 liter of hot water over it.
      • Mix well and leave it to cool to room temperature. This process is “pofurenje” (scalding the flour) and it is essential for making good traditional cornbread.
    2. Preparing the Yeast
      • While the corn flour is cooling, prepare the yeast.
      • Dissolve it in lukewarm water fresh yeast broken in small pieces with sugar and flour, let it sit for about 15 minutes to activate and rise.
    3. Mixing the Dough
      • Once the corn flour has cooled, add the activated yeast mixture along with all-purpose or wheat flour, adding first half of the amount of flour to the corn flour mixture.
      • Mix everything thoroughly adding the rest of the all-purpose or wheat flour.
      • Some lukewarm water might be used while kneading. The dough for cornbread is not kneaded like regular yeast dough–instead, it is pressed downwards with your hands; the dough shouldn’t stick to the hands when it’s ready.
      • Add the rest of the corn flour (200gr) at the end and kneed it through one more time.
    4. Shaping and Rising
      • Place the shaped dough into an oiled baking tin or a tray lined with baking paper. Some recipes recommend greasing the tray with pork lard for a more authentic flavor.
      • Leave the dough to rise for about 30 minutes.
    5. Baking
      • Preheat the oven to 220–250°C. Before baking, you can score lines on the surface of the bread or sprinkle it with corn grits if desired. The bread needs a long baking time – about an hour and a half.
      • Bake the first 15–30 minutes at the highest temperature (220–250°C), then gradually lower the temperature by 20 degrees every 15–20 minutes.
    6. Finishing Touches
      • When the bread develops a golden crust, some recipes suggest brushing it with pork lard and covering it with baking paper during the rest of the baking time.
      • Insert a wooden skewer into the center of the bread. If it comes out clean, without any sticky dough, the bread is done.

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    Fatir

    See below for recipe

    The use of bread in Azerbaijan has an ancient history. For millennia, bread has held a special place in the daily life and spiritual values of the Azerbaijani people. Archaeological and ethnographic studies indicate that the tradition of bread-making in Azerbaijan dates back to the earliest hearths — where ash-baked bread (küllü kömbə), known among the people as “mill bread,” was baked under hot ashes and embers — and has evolved through centuries into the modern bakery production of today.

    Among the settled agricultural population, tandoor-baked breads were predominant; among the nomadic herders, flatbreads cooked on a griddle (saj breads) were common; and among urban dwellers, oven-baked breads such as səngək, xərək, and fırın breads were most typical. Each bread type developed in harmony with the social, climatic, and household conditions of its environment.

    The remarkable variety of Azerbaijani breads demonstrates the nation’s deep knowledge, skill, and craftsmanship in this field. Traditional varieties include tandoor bread, yuxa, lavash, fatir, səngək, xamralı, bozdamac, fəsəli, sweet kömbə, ash-baked kömbə, bişi, cad, külçə, zeyrən bread, bəyim bread, milk bread, çırpma, tapı, dastana (köməc), saj kömbə, kətə, bəysumat, somun, yağlı kal, xərək bread, mill fatir, cır bread, qatdama, naqqaş bread, festival bread, walnut bread, rose-shaped bread, qəlit, and many others.

    This diversity reflects not only culinary artistry but also cultural identity and social tradition. Bread in Azerbaijani culture symbolizes abundance and sacredness; it is always the first item placed on the table and the last to be removed. Serving fresh bread at the table has long been a mark of hospitality in Azerbaijani households.

    Thus, the traditions of bread-making and the customs associated with it have developed over many centuries and continue to be an integral part of Azerbaijan’s national cuisine and cultural heritage.

    Fatir – Recipe

    Adapted by ORKHAN MUKHTAROV
    Ingredients
    • 800 g Wheat flour
    • 100 g Butter
    • 140 g powdered sugar
    • 200 ml Heart
    • 8 q Maya
    • 8 q Salt
    Instructions
    1. A stiff dough is prepared from flour, oil, milk, powdered sugar, salt, and yeast. The yeast is first mixed with a small amount of powdered sugar to activate it. The flour is sifted onto a board or plate, then warm milk, melted butter or lard, powdered sugar, a pinch of salt, and the prepared yeast are added.
    2. If desired, coriander seeds or other aromatic spices may be incorporated to enhance the flavor of the fatira. The dough is then covered with a clean cloth and left to ferment. After about 30–40 minutes, it is divided into portions and rolled into logs. The logs are covered again and left to rest for a short time.
    3. Each piece is then rolled out with a rolling pin to a thickness of 1–1.5 cm. Traditionally, fatira is cooked on a metal griddle (sac) and fried until golden on both sides. At home, it can also be brushed with egg yolk (sometimes mixed with milk or clarified butter), placed in a baking pan, and baked in the oven at 180°C until golden brown.

    For more recipes, visit www.worldchefs.org/news.

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    Fasali

    See below for recipe

    The use of bread in Azerbaijan has an ancient history. For millennia, bread has held a special place in the daily life and spiritual values of the Azerbaijani people. Archaeological and ethnographic studies indicate that the tradition of bread-making in Azerbaijan dates back to the earliest hearths — where ash-baked bread (küllü kömbə), known among the people as “mill bread,” was baked under hot ashes and embers — and has evolved through centuries into the modern bakery production of today.

    Among the settled agricultural population, tandoor-baked breads were predominant; among the nomadic herders, flatbreads cooked on a griddle (saj breads) were common; and among urban dwellers, oven-baked breads such as səngək, xərək, and fırın breads were most typical. Each bread type developed in harmony with the social, climatic, and household conditions of its environment.

    The remarkable variety of Azerbaijani breads demonstrates the nation’s deep knowledge, skill, and craftsmanship in this field. Traditional varieties include tandoor bread, yuxa, lavash, fatir, səngək, xamralı, bozdamac, fəsəli, sweet kömbə, ash-baked kömbə, bişi, cad, külçə, zeyrən bread, bəyim bread, milk bread, çırpma, tapı, dastana (köməc), saj kömbə, kətə, bəysumat, somun, yağlı kal, xərək bread, mill fatir, cır bread, qatdama, naqqaş bread, festival bread, walnut bread, rose-shaped bread, qəlit, and many others.

    This diversity reflects not only culinary artistry but also cultural identity and social tradition. Bread in Azerbaijani culture symbolizes abundance and sacredness; it is always the first item placed on the table and the last to be removed. Serving fresh bread at the table has long been a mark of hospitality in Azerbaijani households.

    Thus, the traditions of bread-making and the customs associated with it have developed over many centuries and continue to be an integral part of Azerbaijan’s national cuisine and cultural heritage.

    Fasali – Recipe

    Adapted by ORKHAN MUKHTAROV
    Ingredients
    • 700 g Wheat flour
    • 350 ml With
    • 150 g Butter
    • 50 g Powdered sugar
    • 8 q Maya
    • 5 g Salt
    Instructions
    1. Prepare the dough by kneading sifted wheat flour, salt, yeast, and warm water. After resting for about 1–1.5 hours, divide it and roll into logs. Roll each log out thinly, brush the logs with oil, and stack them on top of each other. After assembling three layers, cut the dough stack lengthwise and roll it out again into logs.
    2. Roll out these rolls into circles approximately 35–40 cm in diameter and 0.5–1 cm thick, and bake on a metal griddle or baking sheet. During baking, brush both sides with oil, and male small holes in several places with an awl or skewer to ensure even cooking.
    3. Before serving, sprinkle the bread with powdered sugar, giving it a delicate sweetness and distinctive appearance.

    For more recipes, visit www.worldchefs.org/news.

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    San Francisco Sour Dough Bread

    See below for recipe

    History of San Francisco Sour Dough Bread

    When the discovery of gold near Coloma, Calif., in 1848 ignited a massive influx of prospectors to the area from other regions of the United States, as well as Europe, Asia, and Australia, many arrived with little more than the clothes on their backs. Among the few prized possessions brought along for the journey were jars of sourdough starter—the mixture of fermented flour and water used to make bread without commercial yeast—that held the promise of a full belly. To thousands of hopeful (and hungry) miners who risked it all in pursuit of striking it rich, those jars of cultivated wild yeast represented a semblance of stability and a taste of home, even amid backbreaking work and an uncertain future. Legend has it that the miners even hugged their starters at night to keep the cultures warm and help them survive.

    Sourdough starter served as a lifeline to which the miners literally clung. Due to the sudden population explosion, farms couldn’t keep up with the surge in demand, rendering affordable food an elusive commodity in many parts of the state. Moreover, the discovery of gold excited locals, too: As California’s farm workers left their agricultural jobs to pan for gold, farms that had once supported the state’s economy sat abandoned. Local food merchants, smelling opportunity as droves of miners rushed the goldfields, inflated prices on everything from fruit to flour: A single egg could command as much as $3 (more than $80 per egg in today’s dollars).

    Suffice it to say, many merchants struck more riches than gold miners; after traveling thousands of arduous miles to stake their claim to wealth, most hopefuls in the mining camps ultimately made little money. Faced with limited funds and resources, the miners could extend a small amount of purchased flour by mixing it with sourdough starter—a more affordable solution than buying a fresh loaf of bread.

    Sourdough starter was a way to turn something that was essentially shelf-stable into something that was a bit more delicious, but also more nutritious,” Josey Baker, founder of Josey Baker Bread in San Francisco, told me over the phone.

    Perhaps because the move to California introduced new bacterial inhabitants into their starters, many miners found that their bread took on a sharper sourness than they were used to—a tang that has since become one of the defining traits of San Francisco’s renowned sourdough bread. As the city’s bread fame grew, a rumor circulated that the strain of bacteria (found in the starters’ wild yeasts) responsible for San Francisco sourdough’s distinctly tart flavor simply could not be produced anywhere else.

    Though this has been disproved—the bacteria has since been found in sourdough loaves all over the world—Lactobacillus sanfranciscensis remains named after the City by the Bay, a nod to the era that cemented sourdough as part of San Francisco’s identity. The popular Bay Area chain Boudin Bakery actually got its start during the Gold Rush, later trademarking its signature loaf as “the Original San Francisco Sourdough.” All these years later, Boudin still makes its sourdough from a gold miner’s starter—though it was nearly destroyed in 1906, when a major earthquake forced an emergency evacuation: “Louise [Boudin, the bakery’s matriarch] grabbed a bucket of the original starter before running to safety,” writes Erica J. Peters in San Francisco: A Food Biography. “She instinctively protected the ‘mother dough,’ which linked Boudin’s bread back to its beginnings.”

    Following the Gold Rush, other Bay Area bakeries, like Parisian and Larraburu Brothers, became renowned for their bread, serving sourdough to the city for decades before eventually closing their doors. Today, San Francisco sourdough lovers still have plenty to choose from, with TartineSemifreddi’sAcme Bread Company, and more working to maintain the city’s bread reputation.

    Nearly two centuries later, 2020 proved another period during which many pantry staples again became more expensive or difficult to obtain, though this time fueled by panic rather than the hardships of building a new life. When the pandemic became tangible to most Americans, grocery store shelves (particularly those holding flour and yeast) sat empty for several weeks in the wake of hoarders buying more shelf-stable goods than they needed. This snag in the supply chain meant businesses had to introduce purchase limits on certain items, and many shoppers left their local supermarkets without the goods they were searching for. During this period, sourdough starter once again emerged in mainstream popularity as an anchor in the turbulence, a way to create a staple food when the store-bought version wasn’t guaranteed.

    Perhaps humans have an inherent desire to spend more time in the kitchen when day-to-day comforts become uncertain. Indeed, the emergence of sourdough bread as a staple during the Gold Rush, paired with the thousands of loaves of sourdough baked during the pandemic, imply that times of unease force us to reclaim the sense of assurance that comes from making key foods entirely from scratch.

    After all, in San Francisco, the heart of sourdough continues to beat as strongly as ever, deeply embedded into the very fabric of the city. Perhaps, being born out of necessity is exactly why the city’s bread has so firmly stood the test of time.

    Secrets to San Francisco Sourdough

    Master Your Starter’s Peak: The single most important variable is using your starter at its absolute peak. After you feed it, watch it closely. It will rise, dome at the top, and then just begin to flatten slightly. That is the moment of maximum leavening power. Using it too early or too late can lead to a dense loaf.

    The “Poke Test” is Your Best Friend: To know if your bulk fermentation is done, use the “poke test.” Lightly flour a finger and gently press it into the dough. If the indentation springs back immediately, it needs more time. It should spring back slowly and leave a slight indent. If it doesn’t spring back at all, it’s over-proofed.

    My Biggest Early Mistake: Fearing a Dark Crust. For years, I pulled my loaves out when they were just “golden.” The bread was good, but it lacked that deep, complex flavor. Don’t be afraid to bake your loaf until it’s a deep, rich, almost mahogany brown. That dark crust isn’t burnt; it’s caramelized, and that’s where so much of the flavor lives.

    Boost the Tang with Whole Grains: For an even more pronounced sour flavor, try replacing 50g of the bread flour with 50g of whole wheat or rye flour. These flours ferment more quickly and encourage the bacteria that produce acetic and lactic acids, the sources of sourdough’s tang.

    Proper Storage is Key: To keep that crust crispy, never store your sourdough in a plastic bag. Store it cut-side down on a cutting board for the first day. After that, keep it in a paper bag or a bread box. It will last for 3-4 days. To freeze, slice the completely cooled loaf, wrap it tightly in plastic wrap, and then in foil. It will keep for up to 3 months.

    San Francisco Sour Dough Bread – Recipe

    Adapted by JOHN COLETTA

    Yields 10 servings

    Ingredients
    • 500g Flour; Bread; Organic
    • 375g Water; Warm (27-29°C); Filtered or Mineral
    • 100g Active; Bubbly Sourdough Starter; Organic (100% hydration)
    • 10g Salt; Sea; Fine Grind
    • 50g. Semola Rimacinata di Grano Duro (For Dusting)

    A Note on Ingredients: Your final loaf is only as good as what you put into it. Use a strong bread flour with a high protein content of at least 12.5% for the best chew and structure. Ensure your sourdough starter is “active and bubbly”—meaning you fed it 4-6 hours prior, and it has at least doubled in size and is full of air. This is the engine of your bread. Finally, use filtered or non-chlorinated water, as chlorine can inhibit the wild yeast activity.

    Instructions
    1. Autolyse (The Hydration Rest): In a large mixing bowl, combine the 500g of bread flour and 375g of warm water. Mix with your hands or a spatula until no dry flour remains. The dough will be shaggy. Cover the bowl and let it rest for 1 hour. This step, called autolyse, hydrates the flour and begins gluten development without any kneading.
    2. Mix in Starter and Salt: Add the 100g of active sourdough starter to the top of the dough. Dimple it in with wet fingers. Let it sit for a moment, then work it into the dough by pinching and squeezing until fully incorporated. Let the dough rest for another 20 minutes. Now, sprinkle the 10g of sea salt over the dough and repeat the pinching and squeezing process to incorporate the salt.
    3. Bulk Fermentation (Strength & Flavor Building): This stage will take about 4-5 hours at a room temperature of 24°C. During this time, you will perform a series of “stretch and folds.” For the first fold, with wet hands, grab the underside of the dough from one side, stretch it up, and fold it over the top. Rotate the bowl a quarter turn and repeat three more times. Cover and rest for 30 minutes. Repeat this stretch and fold process 3 more times, every 30 minutes. After the fourth set, let the dough rest, covered, for the remainder of the bulk fermentation, until it has risen by about 50% and feels airy and alive.
    4. Shaping the Loaf: Gently scrape the dough out of the bowl onto a lightly floured work surface. Be careful not to deflate it too much. Gently press the dough into a rough rectangle. Fold the bottom third up and the top third down, like a letter. Then, starting from the top, roll the dough down into a tight log, creating surface tension. Pinch the seam closed. Let it rest on the counter, seam-side down, for 15-20 minutes.
    5. Final Shape & Cold Proof (The Flavor Secret): Lightly flour the top of your dough. Flip it over so the seam side is up. Repeat the letter fold and roll it up again into a tight boule (round) or batard (oval). Place the shaped loaf, seam-side up, into a heavily floured banneton or a bowl lined with a floured tea towel. Cover it with a plastic bag and place it immediately into the refrigerator for a cold proof of 12-18 hours. This long, cold ferment is where the magic happens and the signature tang develops.
    6. Preheat & Bake: Place a Dutch oven with its lid on into your oven. Preheat the oven to 260°C for a full hour. Once preheated, carefully remove the hot Dutch oven from the oven. Take your dough straight from the fridge and gently invert it onto a piece of parchment paper. Score the top of the loaf with a sharp blade or razor to allow it to expand. A simple slash or a cross works perfectly.
    7. The Bake: Carefully lower the parchment paper with your dough into the hot Dutch oven. Put the lid on and return it to the oven. Immediately reduce the oven temperature to 230°C. Bake for 20 minutes with the lid on (this traps steam, creating a crispy crust). After 20 minutes, remove the lid. The loaf will look pale but puffed. Continue baking for another 20-25 minutes, or until the crust is a deep, dark golden brown and an instant-read thermometer inserted into the center reads 98°C.
    8. Cooling (The Hardest Part!): Carefully remove the loaf from the Dutch oven and place it on a wire rack. You must let the bread cool completely for at least 2 hours before slicing. Slicing into hot bread will result in a gummy texture as the internal structure is still setting. The sound of the crust crackling as it cools is your reward.

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    Borodinsky

    See below for recipe

    Borodinsky bread is a dark brown sourdough rye bread from Russia.

    Borodinsky – Recipe

    Adapted by ALLA MISHINA
    Ingredients

    Starter (Preferment)

    • 22 g 100% rye starter
    • 110 g water
    • 110 g medium rye flour

    Scald (Mash)

    • 40 g fermented rye malt
    • 15 g medium rye flour
    • 160 g boiling water (+100°C)
    • 4 g ground coriander (or caraway)
    • 5 g white unfermented malt (or rye flour if not available)

    Final Dough

    • 250 g water
    • 200 g rye starter (from above)
    • 200 g scald (all of it)
    • 280 g medium rye flour
    • 90 g wheat flour (bread or all-purpose)
    • 35 g honey or sugar
    • 10 g salt
    • Coriander seeds for topping
    Bread-master Ivan Zabavnikov
    Instructions

    Starter (Preferment)

    1. Mix the starter, water, and flour.
    2. Leave to ferment for 10–12 hours at room temperature (24–26°C).

    Scald (Mash)

    1. Mix the flour, fermented malt, and coriander.
    2. Pour over with boiling water, stir well, and then add the unfermented malt (or rye flour).
    3. Stir again and leave in a covered non-plastic container for at least 2–3 hours.
    4. Ideally, keep it in the oven at 62–65°C, or in a thermos overnight. At room temperature, the scald can safely stand for up to 12 hours; afterwards, refrigerate or use immediately.

    Final Dough

    1. In a mixer — add ingredients in the order listed:
      • 250 g water
      • 200 g rye starter (from above)
      • 200 g scald (all of it from above)
      • 280 g medium rye flour
      • 90 g wheat flour (bread or all-purpose)
      • 35 g honey or sugar
      • 10 g salt
      • Coriander seeds for topping
    2. Mix for 10–15 minutes on low speed using a paddle or dough hook.
    3. By hand — add all ingredients except 50 g of the water. Knead the dough for 8–10 minutes using your fist, dipping it occasionally into the reserved water to gradually incorporate it.
    4. Cover the dough and let it ferment for 2.5–3 hours at 28–35°C.

    Shaping and Proofing

    1. After fermentation, divide the dough into 400–800 g pieces (depending on your baking tins).
    2. Shape the loaves “through water” (with wet hands) and place them into greased tins (use butter, vegetable oil, or baking spray).
    3. Sprinkle coriander on top.
    4. Let proof for 60–70 minutes at 24–28°C, until increased in volume by about 1.5× and small “craters” appear on the surface.

    Baking

    1. Bake at 250°C with steam for 10 minutes, then 40–45 minutes at 180–190°C with convection.
    2. After baking, remove the loaves from the tins and cool completely on a wire rack.

    Note for new baking tins:

    If using new tins, mix flour and vegetable oil in a 1:1 ratio to grease them. This prevents the bread from sticking to the sides. However, butter works even better.

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    Baurebrout – Luxembourg Farmhouse Bread

    See below for recipe

    Recipe by Carlo Bock, Luxembourg

    Baurebrout (Luxembourg Farmhouse Bread) – Recipe

    PROVIDED by BEN WEBER

    Yields: 3 x 565 g loaves OR 6 x 565 g loaves OR 9 x 565 g loaves

    Ingredients

    Sourdough Starter (Fermentation: 8 hours at 28° C)

    IngredientSmall BatchMedium Batch Large Batch
    Rye Flour (Type 997)300 g600 g900 g
    Water240 g480 g720 g
    Starter Culture30 g60 g90 g
    Total570 g1140 g1710 g

    Main Dough

    IngredientSmall BatchMedium BatchLarge Batch
    Mature Sourdough540 g1080 g1620 g
    Wheat Flour (Type 650)700 g1400 g2100 g
    Salt22 g44 g66 g
    Fresh Yeast20 g40 g60 g
    Water410 g820 g1230 g
    Total1692 g3384 g5076 g
    Dough Parameters:
    • Dough temperature: 25° C
    • Kneading time: 1st speed: 4 minutes, 2nd speed: 5 minutes
    Instructions

    Bulk Fermentation:

    • Rest dough 2 x 20 minutes.
    • After first 20 minutes➔ stretch & fold.
    • After second 20 minutes ➔ scale and pre-shape into rounds.

    Final Proof:

    • Place dough rounds seam-side up in floured bannetons.
    • Proof for ~40 minutes at room temperature.

    Baking:

    • Turn loaves out onto a baking tray.
    • Score the tops in a cross pattern.
    • Bake at 230° C with steam for 35 minutes.
    • After ~15 minutes, release the steam and reduce oven to 210° C.
    • Bake until crust is crisp and golden.

    ■ Serving Suggestion: This rustic farmhouse bread pairs beautifully with Luxembourgish ham, cheese, or a hearty stew. Its crisp crust and tender crumb reflect Luxembourg’s rich baking tradition.

    For more recipes, visit www.worldchefs.org/news.

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    Parker House Rolls

    See below for recipe

    History of Parker House Rolls

    Parker House Rolls are a type of sweet, soft, and buttery bread roll. They have been a staple in American cuisine for over a century. The rolls originated at the Parker House Hotel in Boston, Massachusetts, the first luxury hotel in the United States. The hotel’s chef, a man named M. Antoine, is credited with creating the recipe for the rolls in the 1870s. The rolls quickly became a favorite among the hotel’s guests. Their popularity soon spread to other parts of the country.

    The original recipe for Parker House Rolls has remained largely unchanged to this day. It is still a closely guarded secret. However, it is known that the rolls are made with a combination of flour, yeast, sugar, and butter, which gives them their distinctive flavor and texture. The rolls are also known for their unique shape, which is achieved by folding the dough over itself before baking. This process creates a soft, fluffy interior and a crispy, golden-brown exterior that is characteristic of Parker House Rolls. Over the years, the rolls have become a beloved American treat. They are often served at special occasions such as holidays and weddings.

    Cultural Significance

    In terms of its cultural significance, the Parker House roll has played a notable role in American food culture, with many restaurants and bakeries offering their own versions of the roll. The roll’s popularity has also been fueled by its appearance in various media outlets and cookbooks, further solidifying its place in American culinary history. As we continue to celebrate the Parker House roll and its enduring legacy, we are reminded of the power of food to bring people together and create lasting memories.

    The story of the Parker House roll serves as a testament to the importance of preserving traditional recipes and baking techniques, while also embracing innovation and creativity in the culinary world. As we look to the future of American baking, it is clear that the Parker House roll will remain a beloved classic, cherished by generations to come. With its rich history, delicious flavor, and enduring popularity, the Parker House roll is an integral part of American culinary culture.

    Secrets to Parker House Rolls

    Due to the natural tendency of yeast dough to both stretch and shrink as you work with it, don’t stress when you don’t end up with rolls that are all the same size. Just arrange them however they best fit to cover most of the bottom of the pan—a shorter one next to a longer one, etc. When they rise and bake, no one will care about size perfection.

    The “original” Parker House roll recipe calls for the dough to be cut in circles, dipped in butter, and folded over. However, having tried this rather messy process in the past, and ending up with rolls that popped open in the oven, rather than hold their shape (and their buttery pocket), Chef John Coletta has opted for a slightly different method. The result? Softly rounded rectangular rolls, looking very much like the rolls served these days at the Omni Parker House hotel—still a Boston landmark after all these years.

    Parker House Rolls – Recipe

    Adapted by JOHN COLETTA

    Yields 16 roll servings

    Ingredients
    • 360g. Flour; Bread; Organic
    • 8g. Yeast; Instant
    • 40g. Sugar; Granulated
    • 8g. Salt; Sea; Fine Grind
    • 50g. Flour; Potato
    • 45g. Butter; Unsalted; Room Temperature
    • 230g. Milk; Pasteurized; Whole
    • 1 Egg; Extra Large
    • 60g. Butter; Unsalted, Melted For Brushing
    Instructions
    1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In a large mixing bowl, or in the bowl of an electric mixer, fitted with a dough hook.
    2. Place all of the ingredients (except the 60g) melted butter at the end), mixing to form a shaggy dough.
    3. Note: to speed the rising process, whisk together the milk and egg. Heat gently, just enough to remove the refrigerator chill; then add to the remaining ingredients.
    4. Knead the dough, by hand (10 minutes) or by machine (7 to 8 minutes) until it’s smooth.
    5. Place the dough in a lightly greased bowl or 2 liter measure (so you can track its rising progress). Allow it to rise for 90 minutes; it’ll become quite puffy, though it probably won’t double in bulk. Note: the dough takes quite a while to get going. After 1 hour, it may seem like it has barely expanded at all. But during the last half hour, it rises more quickly.
    6. Transfer the dough to a lightly greased work surface. Divide it in half. Working with one half at a time, roll or pat the dough into a 20 x 30 cm rectangle.
    7. Brush the dough all over with a light coating of the melted butter. You’ll have butter left over; you’ll need it for the other half of the dough, as well as for brushing on top of the baked rolls.
    8. Cut the dough in half lengthwise, to make two 10 x 30 cm” rectangles. Working with one rectangle at a time, fold it lengthwise to about 1.50 cm of the other edge, so the bottom edge sticks out about 1.50 cm beyond the top edge. You’ll now have a rectangle that’s about 6 x 12 cm. Repeat with the other piece of dough.
    9. Cut each of the rectangles crosswise into four 7.50 cm pieces; making a total of 8 folded rolls, each about 6 x 7.50 cm. Flip the rolls over (so that their smooth non-folded side is facing up), and place them in a lightly greased 23 x 30 cm pan. Repeat with the remaining piece of dough, making 16 rolls in all. You’ll arrange 4 rows of 14 cm the pan, with the longer side of the rolls going down the longer side of the pan. Gently flatten the rolls to pretty much cover the bottom of the pan.
    10. Cover the pan, and let the rolls rise for about 45 minutes to 1 hour, until they’re puffy but definitely not doubled. Towards the end of the rising time, preheat the oven to 180°C.
    11. Bake the rolls for 20 to 25 minutes, until they’re golden brown and feel set.
    12. Remove them from the oven, and brush with the remaining melted butter. Pull them apart to serve.

    For more recipes, visit www.worldchefs.org/news.

    Categories
    Cultural & Heritage Recipes

    “Pana’ vicentina” with Chicken and Celeriac

    See below for recipe

    Bread has always been a universal symbol of nourishment, sharing and memory—present on the tables of every generation. It has accompanied the history of people’s food, becoming not only a daily staple, but also an object of respect, and for many, almost sacred. Our grandparents and parents instilled in us the importance of not wasting bread.

    It is precisely from this attention and a genuine deep-rooted culture of recycling that extraordinary recipes were born throughout Italy that give new life to leftover bread. We have simple, yet flavorful dishes, ranging from desserts, to stuffed pasta, from breading to peasant soups. Even today, these preparations continue to live on, reinterpreted in a modern and creative way.

    This recipe is a simple and authentic soup, typical of the Italian province Vicenza. It is made with stale bread and vegetable broth, but in the past, those who could afford to used chicken broth to make it richer. A humble dish, this recipe tells stories of family, tradition and respect for what you have.

    “Pana’ vicentina”  with Chicken and Celeriac – Recipe

    Adapted by GIANLUCA TOMASI

    Yields 4 servings

    Ingredients
    • 400 g stale bread without crust
    • 0,8 liter chicken broth
    • 40 g grana Padano cheese
    • 30 g onion
    • 100 g celeriac
    • 100 g chicken breast
    • Extra virgin olive oil
    • Black pepper
    • Salt
    • Thyme
    Instructions
    1. Brown the onion in a little oil.
    2. Add the bread crumbs and then pour in the broth.
    3. Continue cooking over low heat for 30 minutes.
    4. Add the cheese and blend finely.
    5. Cut the chicken breast into small pieces and cook in a pan with a little oil for a few minutes.
    6. Pour the cream onto each plate, add the celery and chicken, and season with pepper and extra virgin olive oil.

    For more recipes, visit www.worldchefs.org/news.

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