News — Baking

Last week we reviewed Leah Koenig’s The Jewish Cookbook, and we’ve already shared a fantastic recipe for Moroccan Flaky Chicken and Almond Pie

Posted by admin on

Today, we give you another recipe from the book, Yeasted Pumpkin Bread. Yeasted Pumpkin Bread Sephardi Jews traditionally eat foods made with pumpkin and squash on Rosh Hashanah, when they hold symbolic significance. Jewish traders also played a major role in spreading the New World gourd across the Mediterranean during the time of Columbus, and Sephardi cuisine continues to utilize pumpkin in many baked goods, jams, and other dishes today. This tender, gently spiced bread, called pan de calabaza, can be shaped in a spiral for Rosh Hashanah, baked in a loaf pan, or formed into rolls. But this recipe’s sunset-colored...

Read more →

These sausage, ham, and cheese loaves are a hearty, traditional Portuguese bread, that is made with presunto, chouriço, and semi-firm sheep’s milk cheese

Posted by admin on

They can also be made into rolls. From | The New Portuguese Table | Clarkson Potter, 2009 Every Saturday when I was growing up, my mother would go to the local Portuguese bakery and buy a dozen chouriço rolls—torpedo-shaped logs stuffed with sausage. By Monday, they would be gone, mostly due to me. To dress up my childhood classic, I added presunto and cheese, and sometimes sautéed onions and garlic, to the dough. And I form the rolls into round loaves because I think they look more elegant on the table.–David Leite Portuguese Sausage, Ham, and Cheese Loaves Quick Glance...

Read more →