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Mexican Dinner Rolls or Bolillos are the number 1 sold bread in Mexico City. They are probably every Mexican's second favorite carbohydrate after tortillas.

Mexican Dinner Rolls or Bolillos are the number 1 sold bread in Mexico City. They are probably every Mexican's second favorite carbohydrate after tortillas.

Take on Paul Hollywood's technical challenge with these baguettes - remember you're looking for a crunchy crust and a soft fluffy crumb

Take on Paul Hollywood's technical challenge with these baguettes - remember you're looking for a crunchy crust and a soft fluffy crumb

Rustic Farmer’s Bread – Golden Crackly Crust with Chewy Crumb, a few basic ingredients is all it takes to make this beauty.

Rustic Farmer’s Bread – Golden Crackly Crust with Chewy Crumb, a few basic ingredients is all it takes to make this beauty.

Rustic Farmer’s Bread – Golden Crackly Crust with Chewy Crumb, a few basic ingredients is all it takes to make this beauty.

Rustic Farmer’s Bread – Golden Crackly Crust with Chewy Crumb, a few basic ingredients is all it takes to make this beauty.

Authentic Ciabatta Bread Recipe or Slipper Bread from the Veneto, made with an overnight starter and cooked on a pizza stone | CiaoFlorentina.com @CiaoFlorentina

Authentic Ciabatta Bread Recipe or Slipper Bread from the Veneto, made with an overnight starter and cooked on a pizza stone | CiaoFlorentina.com @CiaoFlorentina

Light and tender focaccia bread, soaked with butter, garlic, cheese and herbs. Perfect for sopping up rich marinara or the last of your soup.

Light and tender focaccia bread, soaked with butter, garlic, cheese and herbs. Perfect for sopping up rich marinara or the last of your soup.

Matambre: An Argentinian Stuffed flank steak with hard boiled eggs, bell peppers and a mixture of cilantro, garlic and olive oil. The matambre is then grilled to perfection and cut into thin slices before enjoying.

Matambre: An Argentinian Stuffed flank steak with hard boiled eggs, bell peppers and a mixture of cilantro, garlic and olive oil. The matambre is then grilled to perfection and cut into thin slices before enjoying.