Bread and Pie Recipes, Pizza, Focaccia

You can search here only recipes listed in the Breads category.
Recipes here are mostly baked pies and breads.

Detroit Style PizzaBy PeterDetroit-style pizza is believed to have been first created in the late 1940s at a place called Buddy's Rendezvous, which later became Buddy's Pizza. Gus Guerra, the owner, is often credited with its creation. One of the defining characteristics of Detroit-style pizza is its crispy, thick crust, achieved in part by baking the pizza in blue steel pans, which were originally used by automotive factories as utility trays. These pans are believed to be responsible for giving the crust its unique caramelized cheese edge. Detroit-style pizza has a distinct layering method. Cheese (often brick cheese) is placed directly on the dough, followed by any additional toppings, and then the sauce is ladled on top. This layering technique ensures the crust doesn't get soggy from the sauce and retains its crispy texture.

Quiche LorraineBy PeterQuiche Lorraine is a savory pie that originates from the Lorraine region in northeastern France. Its history is deeply rooted in German and French culinary traditions, and its evolution has spanned centuries. The word "quiche" is derived from the German word "kuchen" which means cake. The earliest versions of the quiche can be traced back to medieval Germany. The original dish was made using bread dough as a base, filled with a mixture of eggs, cream, and meat. As the dish made its way to the Lorraine region of France, it became popularized as "Quiche Lorraine." In its traditional form, it was made with a base of puff pastry filled with a creamy mixture of eggs, cream, and smoked bacon or lardons. Cheese was not originally a part of the classic recipe. Over the years, various adaptations of the quiche emerged. Cheeses like Gruyère became popular additions, and variants like Quiche Alsacienne, which added onions, came into being. Today, quiche has diversified immensely with ingredients such as mushrooms, spinach, salmon, and more being incorporated into recipes worldwide. After World War II, the popularity of Quiche Lorraine began to spread beyond the borders of France. By the 1950s and 1960s, it had become a well-known dish in the United States. It was often perceived as sophisticated and gourmet, making it a staple in upscale American restaurants and cafes.

Rye BreadBy PeterRye bread has a rich history, with roots going back thousands of years. It's particularly tied to the cultures of Northern, Central, and Eastern Europe, where rye often thrived better than wheat in the cooler, wetter climates. Rye was a common grain for bread, especially in regions where wheat didn't grow well. Rye bread was often darker, denser, and had a stronger flavor than wheat bread. In some areas, rye was associated with the lower classes, as it was cheaper and considered less desirable than wheat. Modern nutritionists and health enthusiasts have recognized the benefits of rye. It's a good source of dietary fiber, essential nutrients, and has a low glycemic index compared to many other breads, making it a good choice for sustained energy release.

Loaf BreadBy PeterLoaf bread became to popularize in 19th century as the Industrial Revolution progressed. The need for quick, easily portable meals increased. This made sandwiches, and consequently, the right type of bread for sandwiches, even more important. Factories and urbanization meant more people were having lunch away from home. The invention of sliced bread in 1928 by Otto Frederick Rohwedder was a significant milestone. This innovation made it easier than ever to make sandwiches. The phrase "the best thing since sliced bread" attests to its impact. Sliced, soft, white bread became a staple in American households. Brands like Wonder Bread popularized and mass-marketed this kind of bread.

Cheesesteak RollsBy PeterThe origin of the cheesesteak roll is often credited to Pat Olivieri, a hot dog vendor in South Philadelphia. In the 1930s, Pat and his brother Harry operated a modest hot dog stand near South Philadelphia's Italian Market. One day in 1930, Pat decided to experiment with some beef, grilling it on his hot dog grill. He added some onions to the mix and placed the cooked meat and onions onto an Italian roll. A passing cab driver, intrigued by the aroma, requested to try the new creation. The driver loved it so much that he spread the word, and soon, customers were asking for the same "steak sandwich" that the cab driver had enjoyed. The origin of the cheesesteak roll is often credited to Pat Olivieri, a hot dog vendor in South Philadelphia. In the 1930s, Pat and his brother Harry operated a modest hot dog stand near South Philadelphia's Italian Market. One day in 1930, Pat decided to experiment with some beef, grilling it on his hot dog grill. He added some onions to the mix and placed the cooked meat and onions onto an Italian roll. A passing cab driver, intrigued by the aroma, requested to try the new creation. The driver loved it so much that he spread the word, and soon, customers were asking for the same "steak sandwich" that the cab driver had enjoyed. As word spread about the delicious sandwich, the Olivieri brothers decided to focus on selling cheesesteak sandwiches instead of hot dogs. They opened a new restaurant called "Pat's King of Steaks" in 1933, which still operates today and is considered one of the iconic cheesesteak spots in Philadelphia. Another significant player in the history of the cheesesteak roll is Geno's Steaks, founded by Joe Vento in 1966, just across the street from Pat's. The rivalry between Pat's and Geno's became legendary, and they remain two of the most famous cheesesteak spots in Philadelphia, attracting tourists and locals alike. Traditionally, cheesesteak rolls consist of thinly sliced ribeye or top round steak, sautéed onions, and melted cheese (usually provolone, American, or Cheez Whiz) served on a long, crusty roll. Over the years, variations have emerged, with toppings like peppers, mushrooms, and even ketchup, mayo, or hot sauce added to suit individual preferences.

Ciabatta BreadBy PeterCiabatta was invented by Arnaldo Cavallari, an Italian baker from the town of Adria, located in the Veneto region of Italy. The story goes that in 1982, Cavallari was dissatisfied with the classic Italian bread options available at the time, particularly when it came to making sandwiches. He sought to create a bread that had a light, airy texture with a crusty exterior, perfect for holding various fillings. Inspired by traditional bread-making techniques, Cavallari experimented with different recipes, incorporating high hydration levels and a preferment method. The preferment allows the dough to develop complex flavors and a light texture. He named the bread "ciabatta," which means "slipper" in Italian, as its shape was said to resemble the sole of a slipper.

Quick Pizza Dough 60% H₂OBy PeterThe difference between same-day and overnight fermentation of pizza dough lies in the duration of time the dough is allowed to ferment and develop flavors. Both methods can result in delicious pizza dough, but they offer distinct characteristics. Same-day fermentation, as the name suggests, involves allowing the dough to rise and ferment for a relatively short period, typically a few hours. The yeast in the dough is given less time to work, resulting in a dough that is less developed in terms of flavor and texture. Same-day fermented dough tends to be easier and quicker to make, making it a convenient option for those who desire a fresh pizza without much advance planning. With same-day fermentation, the dough may be slightly less extensible and may have a lighter and less complex flavor compared to dough that has undergone overnight fermentation. However, it can still yield a delicious pizza crust, particularly if high-quality ingredients and proper techniques are used during the preparation and baking process.

Honey Tahini ChallahBy PeterChallah is a traditional Jewish bread that is rich, slightly sweet, and often braided. It holds a significant place in Jewish cuisine and is particularly associated with Shabbat and other Jewish holidays. The history of challah dates back centuries and has evolved over time. The exact origins of challah are not well-documented, but it is believed to have originated in the Jewish communities of Eastern Europe. The word "challah" itself comes from the Hebrew word "ḥallah," which refers to a portion of dough that was separated and given to the priests in ancient times. Braiding the challah is another significant aspect of its preparation. The braids represent unity, family, and the intertwining of Jewish traditions. Challah is often braided with three, four, or six strands, resulting in different patterns and shapes.

Dinner RollsBy PeterOne of the earliest examples of dinner rolls can be found in ancient Egypt. The Egyptians were skilled bakers, and they made small, round breads that resembled modern dinner rolls. These breads were often leavened with natural yeasts or sourdough starters. During the Middle Ages in Europe, bread played a vital role in the daily diet. Bakers developed various types of bread, including rolls, to cater to different preferences and occasions. Dinner rolls, also known as "manchet" or "manchets," were made with fine white flour and were typically softer and lighter than other bread types. These rolls were consumed by the upper classes and were considered a symbol of wealth and status. As European immigrants settled in North America, they brought their culinary traditions, including bread-making techniques. Dinner rolls became a staple of American cuisine, particularly during Thanksgiving and other festive occasions. The iconic Parker House Rolls, named after the historic Parker House Hotel in Boston, gained fame in the 19th century. These rolls were soft, buttery, and folded in half before baking, creating a distinctive shape. In this recipe we use technique borrowed from Japanese milk bread that uses something called a tangzhong, cooked paste made from flour, milk, and water that, when added to a dough, increases the ability of that dough to hold onto moisture.

BabkallahBy PeterThe history of the Babka recipe is rooted in Eastern European Jewish culinary traditions. Babka is a sweet yeast-risen bread or cake that has become popular in Jewish communities and beyond. The exact origins of Babka are not entirely clear, but it is believed to have originated in Eastern European countries such as Poland and Ukraine. Babkallah is braided version of the Babka, comes from Challah which is traditional Jewish braided bread. The word "Babka" means "grandmother" in Polish and Ukrainian, which suggests that the recipe has been passed down through generations. In its traditional form, Babka is a rich, sweet bread made with butter, eggs, and often flavored with ingredients such as chocolate, cinnamon, nuts, or dried fruits. The dough is typically rolled out, filled with the chosen ingredients, and then twisted or braided before baking.

Neapolitan Pizza 60% H₂OBy PeterNeapolitan pizza, originated in Naples, Italy. What's special about this recipe is the temperature under which this pie is baked. It has to be high heat 750F to 930F otherwise it wont be Neapolitan pizza. Second thing is a dough, which has to be at least 60% hydration dough or higher. Higher the hydration more water is retained in the final product. But regardless of hydration we are aiming for crispy crust and moist inside.

French BaguetteBy PeterThe French baguette have originated in the 19th century, when bakers in Paris began producing loaves that were thin and crisp, with a light, airy interior. The popularity of these loaves quickly spread, and the French baguette became a staple food in France and a symbol of French culture. The baguette was originally made using a traditional French bread dough that was leavened with wild yeast and baked in a wood-fired oven. The long, thin shape of the loaf was ideal for slicing and serving with a variety of dishes, and its crisp crust and light, airy interior made it a popular choice for breakfast or as a snack.

Focaccia BreadBy PeterFocaccia bread is a type of flatbread that is believed to have originated in ancient Rome, with variations in ingredients, shapes, and toppings. The word focaccia comes from the Latin word "focus" which means "fireplace" in reference to the way the bread was traditionally cooked. The traditional focaccia is from Liguria, a region in northwest Italy, known as Focaccia Genovese, characterized by its soft and fluffy texture, and seasoned with olive oil and salt.

English MuffinBy PeterMost people think the English Muffin must have originated in England, but did you know that it was actually invented in America in 1894? In fact, those across the pond had never even heard of this breakfast staple until the 1990s when it was first exported to the United Kingdom from the USA. The Brits do get some credit, however, since the inventor was a British immigrant, Samuel Bath Thomas, who became a U.S. citizen. Mr. Thomas first worked in a bread bakery in New York, then later opened his own bakery where he created a “toaster crumpet,” a version of the English crumpet that was both flatter and what is now called fork-split. He used a secret process that included griddle baking to create a muffin that was crunchy on the outside and soft on the inside.

Pizza al TaglioBy PeterPizza al taglio, Italian for pizza by the slice, literal translation "by the cut" is a variety of pizza baked in large rectangular trays, and generally sold in rectangular or square slices by weight. This type of pizza was invented in 1950s in Rome, Italy, and is common throughout Italy. Many variations and styles of pizza al taglio exist, this recipe was actually invented by home cooks.

Burger BunsBy PeterThe hamburger first appeared in the 19th or early 20th century. The modern hamburger was the result of the needs of a society that was changing rapidly as a result of industrialisation and the emergence of the working and middle classes, and the resulting demand for mass-produced, affordable food that could be eaten away from home. Much evidence suggests that the hamburger was invented in Germany in the city of Hamburg. If you're looking for a guide on how to season hamburger meat, take a look here.

Sourdough BreadBy PeterI was always discouraged by sourdough, mainly because of the starter. I found maintaining the starter laborious and hard, until I found out that it can actaully be stored in fridge for more than week. Also, with impeccable dosing of flour and water your sourdough rotation can be with no wastage whatsoever. Trust me, it's worth it because bread doesn’t get any better than this. I usually make this in home bakery without kneading the dough with hand.

Peking Duck PancakeBy PeterPancakes specifically made for great duck breast experience. This recipe for simple flour Pancakes is common side dish for Duck breasts.

WaffleBy PeterI don't know why but waffles always resembled modern food in me, I could't be more wrong. The first waffle irons with the characteristic honeycomb pattern appeared in the 1200’s when a craftsman designed and forged cooking irons. I have these situations when I'm out of bread. Well when that happens this Waffle recipe is what I reach for. It goes well with sweet but also salty toppings. Perfect breakfast food!

Shortcrust PastryBy PeterFrench chef Guillaume Tirel was the first one to label the process, describing its preparation in his manuscript 'Le Viandier'. There isn’t a single version of shortcrust pastry. There are several variations, as well as homemade recipes modified according to needs. This shortcrust pastry is a type of pastry often used for the base of a tart, quiche, pie, or flan. In french it's called Pâte Brisée. Shortcrust pastry can be used to make both sweet and savory pies such as apple pie, quiche, lemon meringue or chicken pie.

Soft PretzelsBy PeterThis Pretzels recipe is so easy, the whole charade can be done in a hour. Longest is perhaps dipping of pretzels in to alkaline solution which takes some practice. If you have no bread on the hand this is great recipe to quickly make some. Hey and did you know that Pretzels goes back to the beginning of the middle ages, in 610 A.D, crazy right?

Pita BreadBy PeterTraditional dish of Middle Eastern and Mediterranean cuisine. Pita bread is eaten with hummus or can be filled with falafel and vegetables. It is estimated that this recipe originated about 14,500 years ago, during the Stone Age. Try this simple pita recipe.