Wednesday, July 10, 2019

Voisilmäpulla - Finnish Butter Eye Buns#eattheworld

    I joined a new facebook group Eat the world Recipe challenge on June 2019 . It was the group of bloggers cook recipe of our choice from a country randomly chosen on 12 th of the previous month and we has to post the recipe by 10 th of the month.

 Eat the world recipe challenge - cooking from Afghanistan to Zimbabwe. This month's country selected was Finland. Check the group's link here.

 Finnish cuisine is generally combining traditional country fare and haute cuisine with contemporary continental style cooking. Finnish foods often use wholemeal products like rye , barley , oats and berries such as bilberries , lingonberries , cloudberries and sea buckthorn.

  Pulla , a sweet cardamom flavoured bread eaten with coffee or as dessert. The pulla are shaped to different shapes one of thi shape is this butter eye buns. The buns resemble eye shape and Recipe is adapted from here.

   Butter eye Buns (Voisilmäpulla)  are made with a cardamom - scented dough and a filling of butter and sugar erupts from the golden top leaving a sweet crunch on top. Use pearl sugar crystals which makes the buns look beautiful. I used normal size sugar . You can use flaked almonds also or leave the buns as plain. 

   To create the eruption on top of the buns , cold cubed butter is inserted into the buns just before it is baked.

  When baked with the frozen butter cube in the middle , butter melts while baking and the melted butter stays in the middle dent of the buns , which gives the eye appearance , hence the name Butter eye buns .
  I baked the first batch of buns at 200*C it caused the eyes to darken like a dark circle around the eyes. Then baked the second batch at 180*C , It was baked well.

 The buns tasted delicious with the cardamom flavour. I made the buns as eggless, if you want to add egg , add an egg to the dough and can give egg wash before baking.

Requirements :
225 ml milk
500 g all purpose flour
1 tsp salt
1 tbs active dry yeast
1 tbs ground cardamom
75 g sugar
50 g unsalted butter cut into cubes of 1 cm and chilled
50 g caster sugar
 Pearled sugar to decorate
 Boil the milk and let it reach to lukewarm , add the butter and mix well.

 In a bowl , add the flour , ground cardamom , yeast , sugar and mix well.
Add the milk and salt , mix well. Once the dough has come together , knead it for 10 minutes until it becomes soft and smooth.

Place the dough in an oiled bowl , cover with a towel and keep in a warm place.
Once the dough is doubled , punch the air out . Divide the dough into 12 equal sized and roll each into ball. Let the buns double for another 30 minutes. 

 Once the buns are doubled , just before baking , make a depression in the centre of each bun and place the butter cube in it. In some recipes , they sprinkle ground cardamom along with the sugar on the butter cube......

 I brushed the buns with melted butter and sprinkled sugar on the butter cube and on the sides of the bun. You can use egg wash for browning of the buns.

 If using pearled sugar scatter some around each bun, but I used normal sugar.

Bake in a preheated oven @ 180*C for 15 to 20 minute or until the bread turns golden and the butter bubbling.

Cool on a wire rack and serve. Voisilmäpulla are ready to serve. Enjoy this cardamom flavoured butter eye buns with your coffee........

Check out all the wonderful Finnish dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

Nicoletta & Loreto Sugarlovespices: Mustikkapiirakka (Finnish Blueberry Pie)
Tara’s Multicultural Table: Makaronilaatikko (Finnish Macaroni Casserole)
Culinary Adventures with Camilla:" target="_blank">Mustikkapiirakka (Finnish Blueberry Pie)
Sharanya Sara's Tasty Buds: Voisilmapulla(Finnish Butter Eye Buns)
A Day in the Life on the Farm:" target="_blank">Lihapullat (Finnish Meatballs)

Tuesday, July 9, 2019

Batterway Drop Doughnuts#BreadBakers

   I made Batterway Drop Doughnuts for bread bakers. It was a easy and kids friendly recipe. Do make it.......

   We Bread Bakers are baking fried yeasted bread for this July 2019 as suggested by Sneha Datar of snehasrecipes.

  When I searched for fried yeasted breads , most of them are doughnuts . Then I came across this recipe of batterway drop doughnuts in the Red star yeast page.

 Batterway Drop doughnuts are easy , no knead bite- sized fried doughnuts.

 Batterway  of mixing yeast dough use less flour and thus the yeast mixture is thinner than dough. This method is a modification of the straight dough method that eliminates kneading.The Stirring develops the gluten in the dough. It is the quickest mixing method .

Requirements :

3¼ cup all purpose flour 
¼ tsp Instant Dry yeast
Half cup water
 ¾ cup milk
 ¼ cup sugar
1 tsp salt
2 tbs butter 
½ tsp Mace
 ½ tsp Nutmeg
Oil for frying
Powdered sugar for coating

 Heat water and milk to lukewarm ( 110* - 115* F ) and all ingredients at room temperature.

Dissolve the yeast in the lukewarm water and let it proof. 
In a bowl , add sugar , salt , butter and spices like mace and nutmeg. To this add the milk and mix well.

Add in half flour and mix with a spoon or dough whisk. Then add the remaining flour and mix again for 2 minutes.

Cover the bowl and let it rise in warm place until doubled.

 Beat down the raised batter in about 25 strokes. Let it rest while oil is heating ( 350* - 375* F ).

 Drop the batter from a teaspoon or small cookie scoop into hot oil.

 Turn the doughnuts and cook till it becomes golden brown. Cook on medium heat to cook evenly. 

 Use a slotted spoon to drain the oil and place on paper towel.
Roll the doughnuts in powdered sugar while it is still warm.

Batterway Drop doughnuts are ready to serve.......

  • Batterway Drop Doughnuts by Sara's Tasty Buds
  • Buttermilk Beignets by Anybody can bake
  • Fried Jalapeño Corn Puffs by Food Lust People Love
  • Mochi Doughnuts by All That's Left Are The Crumbs
  • Pączki by A Messy Kitchen
  • Samoan German Buns by Gayathri's Cook Spot
  • Sufganiyot (Hanukkah Jelly Donuts) by Karen's Kitchen Stories
  • Whole Wheat Bhatura by Ambrosia
  • Yeasted Bhatura by Sneha's Recipe

  • Saturday, June 22, 2019

    Chocolate Pancake with whole wheat flour - Eggless Breakfast#RecipeRedux

       We were member of the group Recipe Redux. It is a group formed by the nutritionists. As my sister did her graduation in Nutrition and Dietetics, we got approved to be in the group. Each month a theme will be announced the recipe has to be posted according to the theme. We had posted few recipes like 

     July 2015 -  Spinach Cowpea cakes 

    August 2015 - Marinated Mushroom Briyani

    October 2015 - Pumpkin Seed Brittle 

    November 2015 - Potato Stuffed Whole wheat buns

     February 2016 -  Banana Cocoa Oatmeal Smoothie

     April 2016 - Indian Gooseberry Rice

     May 2016 - Potato Sliders with homemade whole wheat buns 

     But this is the last post of this wonderful group as the group is closed from this month. I made a chocolate pancake with whole wheat flour . This was a simple recipe and easy to make with minimal ingredients. In our family we all like chocolate , so this pancake is our favorite...... The link for the current Recipe Redux is here........

    Requirements : 

     1 cup whole wheat flour 
     1/3  cup cocoa powder 
     1 cup milk 
     1 tsp Baking powder
     Half tsp Baking Soda 
     2 tbs Butter 
     4 tbs powdered sugar
     Water as required
      A pinch of salt

    Method :

        In a bowl ,  mix wheat flour , cocoa powder , Baking powder , baking soda , salt  and sugar .

     Add melted butter and mix well.

     Add in the milk and mix using a whisk .  Add little water at a time and whisk without any lumps. Make a thick smooth batter.

     If adding chocolate chip to the batter , add now. I didn't add the chocolate chips.

     Let the batter rest for ten minute.

     Heat the griddle and brush melted butter , pour a  full or two laddle batter .

    Cook on medium flame. Flip to other side after five minute and cook the other side too.

    Serve with chocolate sauce and fruits of your choice.
     We had it with sliced bananas.
     Chocolate pancake with whole wheat flour is ready to serve.

    Tuesday, June 11, 2019

    Chocolate Quick Bread#BreadBakers

      Today was the posting day for the Bread bakers facebook group. We a group of food bloggers bake a bread according to the theme given by the host and post on second Tuesday of each month.

      For this Month the Theme was Quick Breads by Stacy Livingston Rushton. She wanted us to bake in a Loaf pan. In her words .... Quick breads are made with rising agents like baking powder and / or baking soda , not yeast. One bowl has the wet ingredients , another the dry . When mixed together they form a soft dough or very thick batter. Your quick breads can be sweet or savory but I'd like them baked in a Loaf Pan.

      I decided to make this chocolate quick bread , as everyone in our family likes chocolate a lot. This Bread tastes similar to chocolate cake as the ingredients are similar and as usual  I make it an eggless bread by using Yogurt .

     I used Unsweetened cocoa powder and chocolate chips in this bread.You can use melted chocolate too .

    Requirements : 

    Two cup all purpose flour
     Half cup unsweetened cocoa powder
     Quater tsp salt
     One  cup Yogurt
     3/ 4 cup  unsalted butter
     Two tsp  baking powder
     Half tsp baking soda
     Two cup sugar 
     Half cup Milk
     Two tbs vegetable oil
     Half cup chocolate chips


     Sift the flour , salt , baking powder , baking soda and cocoa powder twice. Transfer to a wide bowl.

    In another bowl , add butter and sugar whisk together.

    Add the milk, yogurt  and vegetable oil , whisk well till the mixture becomes smooth.

    Add this liquid mixture to the flour mixture and mix with a spatula. Fold in the chocolate chips / nuts if adding.

    Grease the loaf pan with butter and pour the batter and tap the baking pan on counter top for even spread of batter. Smoothen the top with a spatula. 

     I sprinkled sugar on top before baking........

     Bake in a preheated oven @ 200*C at convection mode for 30 minutes. 

    Cool on a wire rack for 30 minutes , de-mould and slice to serve.
    Chocolate quick bread is ready to serve.......

    • Banana Nut Bread from Sneha's Recipe
    • Cheddar Bacon Chive Quick Bread from Karen's Kitchen Stories
    • Chocolate Quick Bread from Sara's Tasty Buds
    • Coconut Sweet Bread from Passion Kneaded
    • Cranberry Pecan Quick Bread from Food Lust People Love
    • Espresso Banana Quick Bread with Espresso Streusel from All That's Left Are The Crumbs
    • Irish Soda Bread from Anybody Can Bake
    • Keto Low Carb Coconut Flour Bread from Cook With Renu
    • Lady Grey Date Nut Bread from A Messy Kitchen
    • Lemon Blueberry Bread from Palatable Pastime
    • Lemon Pistachio Loaf from Ambrosia
    • Summer Shandy Beer Bread from A Day in the Life on the Farm
    • Zucchini Bread from Simply Inspired Meals

    • HTML blurb:

      #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

      We take turns hosting each month and choosing the theme/ingredient.



      Tuesday, May 14, 2019

      Butterfly Pea Flower Buns#BreadBakers

          For this May 2019 Bread Bakers challenge Mireille Roc suggested Bread with flowers - Bake a bread with flowers in any form . You can utilize fresh flowers , dried flowers , preserved flowers , flower waters. Some examples include preserved rose , dried lavender , rose water , orange blossom water , elderflower syrup.

        I choose to make Butterfly pea flower buns as I had some flowers dried from our home garden . It was my wish to make a blue coloured bread with this flower. Even though I didn't get the bright blue colour on my bread , I was satisfied with the results. 

        The flowers I used in the buns were from homegrown plant and dried in shade, so I could say these are organic produce. 

       I made a tea by boiling the butterfly pea flowers with water and used that blue colour water to make this buns.

      Requirements :

       3 cup all purpose flour
       1 tbs Instant dry yeast 
       100 g of Dried / Fresh Butterfly pea flower
       2 tbs sugar 
       1tsp salt 
       One and half cup water
       Few cashews 
       Butter for brushing

       Method : 

      In a bowl mix the flour , yeast , salt and sugar together.

      Add the dried butterfly pea flower in a pan along with water  and boil for two minute. Let it rest for ten minutes, so the water will be tinted with blue colour from the flower. 

       Use this water to knead the dough. Knead for about ten minutes till the dough is soft and smooth.

       Cover the bowl with a kitchen towel and let it ferment for two hour.

       After the dough is doubled , sprinkle little flour and roll into small smooth buns.

       Place the buns on the baking tray and brush melted butter on top. I placed a whole cashew on top as a garnish.

       Leave the buns for another 30 minute to double.

       Bake in a preheated oven for 20 minutes @ 200*C.

      Let the buns cool and serve.

       Blueish Butterfly pea buns are ready to serve....

       Note : 

       I didn't add any flavouring agent to the buns , if you want you can add.

       Fresh flowers can be used to brew the butterfly pea tea. I used dried flower .

      I didn't add butter to the dough .

      #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.


      This month’s Bread Bakers is being hosted by The Schizo Chef with the theme of Floral Flavored Breads


      Floral Flavored Breads
      • Apricot Orange Danish Pastry from Karen's Kitchen Stories
      • Basil Flower Mini Bread Rolls from Sneha's Recipe
      • Butterfly Pea Flower Buns from Sara's Tasty Buds
      • Eggless Gulkand Muffins from Cook with Renu
      • Blossom Tea Honey Buns from Food Lust People Love
      • Hibiscus Sweet Bread from A Day in the Life on the Farm
      • Lavender Brown Butter Banana Bread from The Schizo Chef
      • Lemon Calendula Scones from Palatable Pastime

      • Tuesday, May 7, 2019

        Oats Idli - Instant Idli with Oats and semolina

         Today I am posting a healthy south Indian  breakfast  using 
        Oats. Eating oats porridge daily will be boring , so do try various recipes with this grain.

            Idli being announced as the world's top healthiest food , which is a common breakfast in the south Indian Homes. 

            Idli with oats , semolina and tempering mixed with curd, makes instant idli batter. 


          One cup rolled oats
          Half cup semolina / Rava
          Half cup sour curd
          one cup water
          1/2 tbs Lemon Juice
          Salt to Taste
          Half tsp sodium bi carbonate
          one tbs cooking oil 
          Half tsp Mustard seeds 
          Half tsp Split Channa Dhal
          A sprig of curry leaf
          Half tsp chopped ginger
          Two green chilli finely chopped 
          Chopped coriander leaves
          Half carrot finely chopped

           Method :
             Dry roast semolina and oats separately.
             Grind oats to a coarse powder.
          In a bowl , add the coarse oats , semolina , salt ,  sodium bicarbonate  and mix well.
            Heat oil in a pan , add the mustard seeds  and let it splutter. 
            Add the channa dhal , curry leaves ,chopped ginger ,  chopped green chilli and saute for a minute.
              Add the tempering to the mixture along with chopped carrot and coriander leaves.
           Add the water and curd , mix well without any lumps. Let the batter rest for ten minute.
            In the mean time , grease the idli plates if using stainless steel plates with ghee or cooking oil .
          After ten minutes , mix the batter well. If you find the batter is very thick add enough water to adjust the consistency same as idli batter.

          Pour a laddle full of batter and steam on medium flame for 20 minutes.  

           Switch off flame and wait for ten minutes till the idli cools, then demould the oats idlis.

         Oats idli is ready to be served. Serve with coconut chutney .

        Friday, April 26, 2019

        Stand Strong - Ramayana -Game of Life

         Stand Strong is the fourth book in the Ramayana - The Game of Life series by Shubha Vilas . 

                                    S T A N D 
                                S T R O N G
                            Keeping Faith and Conquering Fear

           A modern retelling of the Kishkindha Kanda of Valmiki's epic , it reminds us through the tragic story of brothers Vali and Sugriva that life is like a dangerous treasure hunt. One must be resilient while running through confusing , Zigzagging paths to acquire essential wisdom.

        The Ramayana is not a story . It is a way of life. It is THE GAME OF LIFE.

             The book begins with Sugriva thinks of silent surrender to Vali as Vali was approaching to the Sugriva's abode. There came Hanuman and remembered Sugriva that the Rishimukh mountain was safe and Vali would be fear of the curse from Matanga Rishi......

           Vali found that he should not land on the ground , instead on the head of his brother Sugriva, to avoid the curse. Vali landed on the head of Sugriva repeatedly , no one could do anything to stop him.

           Next day , Hanuman holded Vali in the air pulled him to touch the ground. Vali begged Hanuman to leave him. Hanuman let him go and warned him never think of hurting his master Sugriva.

          The divine brothers , Rama and Lakshmana were served fruits by Shabari in her hermitage. After they left the hermitage , on seeing the Pampa Lake the three things in them stirred Rama's memories of Sita. The Lotus remined him of her face , the black tulip reminded Him of Her eyes and the fish reminded him of her side glances.  The comparison was so beautifully narrated. 


        Saturday, March 30, 2019

        Mizo Dhal #Mizocuisine

        For this month's Sshhh.... secretly cooking , we are cooking from Mizoram . I was paired with  Sujata Shukla who blogs at Pepper on Pizza . She gave me onion and tomato as my secret ingredients. Do visit her site for more interesting recipes.....

         I decided to make this mizo dhal . Mizoram cuisine consists of fewer vegetarian options. In this mizo dhal too they will be adding whole boiled eggs. I skipped adding the eggs, the recipe is even called as Dal and eggs . I referred this recipe from here and here.


        Moong Dhal - 1/4 cup
        Toor Dhal - 1/4 cup
        Afar Dal (Urad Dal ) - 1/4 cup
        Turmeric powder - 1/4 tsp
        Onion - 1
        Tomato - 1
        Garlic crushed - 2 pods
        Green chillies - 2 nos
        Mustard oil - 1 tbs
        Salt to taste
        Hard boiled Egg - 4 ( If adding )


        Peel and Chop the onion. Puree the de-skinned tomato .

        Crush garlic and green chillies.

        Wash and soak the three dhal together . Pressure cook with turmeric  and enough water.

        Heat the oil in a shallow pan , fry onion and tomato paste.

        Add the crushed garlic and green chilli , give a quick stir.

        Add the whole hard boiled eggs in the pan if adding and fry till onion turns brown . I didn't add egg.

        Add half cup of water  and let it boil for ten minutes.

        Add in the cooked dhal and required salt.

        Mizo Dhal is ready to serve.

        Serve hot with steamed rice. 

        Thursday, February 28, 2019

        Janeiiong ( Black Sesame Pulao )

        For this month's Ssshhh secretly cooking , we are cooking from Indian State Meghalaya . I was paired with Aruna  of . She gave me sesame and ginger as secret ingredients . 

             Shillong also known as ‘the abode of clouds’ is capital of Meghalaya in North East India.The state is the wettest region of India, recording an average of 12,000 mm (470 in) of rains a year. Meghalaya has predominantly an agrarian economy with a significant commercial forestry industry. The important crops are potatoes, rice, maize, pineapples, bananas, papayas, spices etc. Like its beautiful climate and scenery and friendly people the dishes are also unique and with different taste.

           Khasi Cuisine of Meghalaya is famous cuisine and uses mostly pork as meat  and sesame , ginger are commonly uses. I prepared this simple and easy Janeiiong with sesame seed . It is the black sesame seed pulao of meghalaya cuisine. There were few vegetarian options to cook.

        Recipe Source :

        Requirements :

              1 cup cooked Rice 
               Quater cup Black sesame seeds
              1 onion chopped 
              2 Green chilli chopped 
              1 tsp ginger paste 
              1 tbsp oil 

        Method  :

         Dry roast the black sesame seeds , it will splutter when roasted . Switch off flame when the splutter stops . Keep stirring while roasting.

         Grind the roasted sesame seeds with little water to a smooth paste.

        Heat oil in a pan , saute onion , green chilli and ginger paste for five minutes.

        Add in the sesame paste and saute for another five minute.

        Now , add the cooked rice and mix well.

        Keep stirring for five minute and take off flame .

        I garnished with cut onion and capsicum.

        Serve hot. This tastes similar to south Indian Ellu Sadam.

        Tuesday, February 12, 2019

        Coriander Garlic Pull apart Bread#BreadBakers

          For this Feb 2019 the theme given by Pavani Nandula was Bake any bread from previous themes you might have missed or repeat a theme just because  you loved it that much . It's a catch up theme - you are free to bake anything , it has to be from one of the previous themes. 

        Bread Bakers themes - past and future, with links to event

        September - Favorite breads
        October - A touch of the grape
        November - Thanksgiving
        December - Quinoa

        January - Rye
        February - Bagels
        March - Seeds
        April - Easter, Passover and Springtime Breads
        May - Stuffed Breads
        June - Yeasty flatbreads
        July - Oatmeal
        August - Summer bounty
        September - Whole grains
        October - Hearty Fall breads
        November - Family feast breads
        December - Overnight breakfast bread

        January - Ancient grains
        February - Griddle breads
        March - Cacao, cocoa or carob
        April - Garlic
        May - TBA
        June - Stone fruit
        July - Natural Sweeteners
        August - Peppers
        September - Pumpkin/Pumpkin Spice
        October - Fall fruit and veg 
        November - Root Vegetables 
        December - Sweetened Holiday Yeast Breads

        January - Healthy Breads 
        February - Pancakes from around the World 
        March - St. Patrick's Day Breads 
        April - Breads from Italy 
        May - Flower or Mother's Day Inspired Breads 
        June - Breads with Nut Meals and Nut flours 
        July -  Braided Breads
        August - Steamed Buns/ Bread 
        September - International Breads 
        October - Breads with a starter 
        November - Pull Apart Breads 
        December - Whole Grained Holiday Breads 

        January - Pretzels 
        February - Creative Pancakes
        March - Crackers 
        April - Flat Breads 
        May - Breads with Seeds
        June - Naturally Colorful Breads
        July - Gluten Free Breads 
        August -  Breakfast Breads 
        September - Breads with Grapes
        October - Middle Eastern bread 
        November - Yeasted Cakes
        December - Fresh Fruit/No White Sugar

        January - Good Luck Breads 
        February - Bake any bread from Previous themes 

         I choose to bake from  April 2016 - Garlic - Bread with Garlic.  I 
        made this Coriander garlic pull apart bread on a evening for my niece's snack . 

        Requirements : 

         4 cup all purpose flour

        2 tbs Instant dry yeast 

        2 tbs butter 

        1 tbs sugar 

        1 tbs salt 

        1 cup luke warm water 

        1 cup luke warm milk 


        For Topping :

        4 tbs unsalted butter  

        1 tbs minced garlic 

        2 tbs chopped coriander leaves

        Method : 

        In a bowl , mix the flour , sugar ,salt and yeast together .

        Add in the luke warm milk and mix well.

        Add in little water at a time and knead the dough.

        Knead the dough for ten minutes with hand or stand mixer.

        Add the butter and knead again for two minutes.

        Place the dough in a oiled bowl and cover with a damp cloth.

        Let the dough rise for about two hour.

        Punch in the doubled dough and divide into equal parts.

        Roll each part of dough into smooth round balls and place in a

        round baking pan. You can use bundt pan / ring baking pan for this.

        Rest  the rolls for the second rise . In the mean time mix the butter 

        minced garlic and chopped coriander leaves .

          Apply this butter mixture on each bread roll in the round baking 

        tray and bake in a preheated oven for 30 minutes at 180*C.

          Let the bread cool and demould from round pan.

        Coriander Garlic Pull apart bread is ready to be served. 

         Serve with any spicy dip of your choice........

        This month, we are catching up on old ‘Bread Bakers’ themes we missed out on. Our host of the month is Pavani at Cook's Hideout. Check out what the Bread Bakers have baked up.

        • Adjaruli Khachapuri from A Day in the Life on the Farm

        • Big Batch Dinner Rolls from Karen's Kitchen Stories

        • Breudher Cake from Passion Kneaded

        • Coriander Garlic Pull apart Bread from Sara's Tasty Buds

        • Cranberry English Muffins from Cindy's Recipes and Writings

        • Eggless Oats Banana Bread from Gayathri's Cook Spot

        • Fig Jam Friands from All That's Left Are the Crumbs

        • Herbed Wholewheat Garlic Knots from Sizzling Tastebuds

        • Keema Naan from The Schizo Chef

        • Peperoncini Focaccia Bread from Sneha's Recipe

        • Savory Almond Meal Bread from Palatable Pastime

        • Sourdough Cinnamon Buns from Baking Sense

        • Steamed Apple Date Bread from Food Lust People Love

        • Vegan Gluten-free Banana Bread from Cook's Hideout

        • Whole Wheat Palak Naan from Cook with Renu

        • Yeasted Lemon Bundt Cake from Anybody Can Bake

        • #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.

          We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to


          kst to est