From grain to great bread.
Explore breads, flours, grains, and the regional traditions behind them. Follow ingredients into recipes and learn what changes with the seasons.
A growing global index of linked, source-cited entries. Coverage is selective; unknown harvest windows and unverified bottle details are left unspecified.
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Belarus: breads, grains & baking
Kalduny are filled dumplings whose dough and fillings have changed over time, including versions made with grated potato.
Belgium: breads, grains & baking
Cougnou or bread of Jesus: a sweet bread formed like a baby Jesus, baked during Christmas time.
Belize: breads, grains & baking
Coconut is used to flavor Kriol bread and buns.
Benin: breads, grains & baking
Grinders are used to prepare corn flour, which is made into a dough and served with sauces.
Bhutan: breads, grains & baking
Popular snacks include momo (Bhutanese dumplings), Hoentay (Buckwheat dumplings), shakam ezay (eezay), khabzey (dried fritters made with flour, water, and sugar, which are then deep-fried), shabalay, juma (Bhutanese sausages marinated in spices), and noodles.
Bolivia: breads, grains & baking
A typical Bolivian breakfast is a piece of bread, often a marraqueta, paired with butter and jam.
Bosnia and Herzegovina: breads, grains & baking
Šampita – a whipped marshmallow-type dessert with fillo dough crust
Botswana: breads, grains & baking
Bread flour is not part of the basic diet, but has been imported for some years, so there are various bread recipes that have become part of the national food.
Brazil: breads, grains & baking
Pudim de pão (literally "bread pudding", a pie made with bread "from yesterday" immersed in milk instead of flour (plus the other typical pie ingredients like eggs, sugar, etc.) with dried orange slices and clove)
Bread flour
A wheat flour usually chosen for stronger gluten development in yeast doughs.
Bread machines: ingredients and dough checks
A bread machine automates parts of mixing, rising and baking, but the machine’s capacity, ingredient order and dough consistency still matter.
Bread proofing
Understand the final rise and its relationship to bulk fermentation.
Brioche
An enriched bread to explore through eggs, butter and dough development.
Britain: fruit scones and the tea table
Explore fruit-scone technique through the National Trust’s published recipe and serving tradition.
Brunei: breads, grains & baking
Dishes from Brunei are often spicy and are commonly eaten with either rice or noodles.
Bulgaria: breads, grains & baking
Milinki (singular: milinka) – bread-roll-type pastry with eggs and sirene
Burkina Faso: breads, grains & baking
Tô (saghbo in Mooré), cooled polenta-style cakes made from ground millet, sorghum or corn.
Burundi: breads, grains & baking
Burundi cuisine also includes beans, which are the staple of Burundi cooking, exotic fruits (mainly bananas), plantains, sweet potatoes, cassava, peas, maize, and cereals, like corn and wheat.
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