Witbrood
Witbrood recipe comes from a Flemish Baking Bread book. I have tried many recipes and I think the difference for making it dense and chewy is that there are no eggs and no real milk products and very little sugar.
Raisin Breakfast Bread (Cramique)
A lovely lean sort of brioche from Belgium, this particular version comes from Wittaner, arguably the best pastry shop in Brussels, and is featured in Nick Malgieri’s “A Baker’s Tour.” This bread should be cut into relatively thin slices and makes great sandwiches and toast.
Austrian Topfen Kuchen (Cheese Coffee Cake)
Make and share this Austrian Topfen Kuchen (Cheese Coffee Cake) recipe from Food.com.
Austrian Pumpernickel Bread
This recipe is from week 17 of my food blog, Travel by Stove. I am attempting to cook one meal from every nation on Earth, and Austria is my 17th stop. This recipe makes a very dark, slightly bitter pumpernickel bread that is best paired with other strong flavors.
Mama’s Katah – Armenian Bread
This is a very buttery, tasty, soft bread, great with cheese or jam. Good for breakfast. House smells heavenly while baking! Look for Nigella seeds (black caraway seeds) at Middle Eastern grocery stores or if you are lucky enough to have a health food store in your area that sells herbs and spices by the ounce. If not, you can find spices on line. Don’t leave them out because they are crucial to flavor of bread.
