I baked these rolls using a recipe from a book published in 1918 and meant to help in the conservation of wheat flour. It has many interesting recipes using other grains such as corn, buckwheat, etc. and the recipes that I tried all turned out beautifully. These rolls contain a minimal amount of sugar and butter and taste great.I made them for bread baking day #12.
Ingredients
my entry for bbd #7 hosted this time by Cascabel of Chili und Ciabatta and initiated by Zorra. Cascabel proposed a great theme: flatbreads.
Ingredients
I found a recipe for Chinese Almond cookies in a 1914 cookbook.
I think this is one of the best versions I have ever tried; they are made with rice flour and have a nice sandy texture. They are also gluten-free and dairy-free
Ingredients
2 cups (320 g) rice flour + a little extra to form the cookies
Bread Baking Day #05, hosted by Chelsea at Rolling in Dough . The theme is "Filled Breads": this is my entry: Kuchen Roll with a prune-cinnamon filling
I just posted the roundup of bbd#04 which I hosted. The theme was Bread & Spices. There were 25 bakers that participated with great recipes.
You can see all of them here:
http://bakinghistory.wordpress.com/2007/12/04/bbd-04-roundup/
For World Bread Day '07 my entry is Parker House Rolls, made according to the 1896 
recipe by Fannie M. Farmer
sliced brazadela 