Spain: Spanish bread – Pan de horno

PaellaI was making paella this week, and while I considered writing about how I made that, my challenge for this year was to cook new recipes rather than repeat those I’ve made before. So to go with the meal I made these little Spanish bread rolls, not that you really need bread, but it was there just in case people were extra hungry.


The recipe is adapted from the Hairy Bikers recipe (omitting the olives), although if you search for pan de horno online you can find lots of others.


  • 1 tsp caster sugar
  • 250ml warm water
  • 1 x 7g sachet of fast-action dried yeast
  • 450g strong white bread flour
  • 2 tsp salt
  • 3 tbsp olive oil


  1. Spain Pan de hornoA bowl add the warm water, yeast and sugar and leave for 10 minutes until it has a layer of foam on top.
  2. In a separate bowl add the flour and salt and mix together.
  3. Make a well in the centre of the flour and then add the liquid mixture. Begin to mix together and when it starts to form a dough add the olive oil slowly to incorporate.
  4. Knead the dough for about 10 minutes, and then put in a lightly oiled bowl and cover with cling film for around an hour.
  5. Prepare a baking sheet with greaseproof paper.
  6. Take the dough, knock it back then divide it into eight pieces.
  7. Shape each piece in to an oval shape by pulling the dough from the sides into the middle. Place them on the baking sheet with the smooth side up. Use scissors to snip the tops a couple of times. Cover with a tea towel for around 1 hour. In the mean time pre-heat the oven to 200oc.
  8. Bake for 15-20 minutes until a light brown colour. Then place them on a wire rack to cool.

Spain Pan de horno

Sweden: Snittsidan Bullar

Baked goods with Swedish influences this week, snittsidan bullar translates (according to google translate) as sectional side buns, referring to the way the dough is cut. A simple recipe, as long as you have a few hours to spare for the dough to rise.


  • 250g strong white flour/ strong wholemeal flour or a mixture
  • 50g rye flour
  • 1 tsp fast action yeast
  • 1 cup warm water (220ml)
  • 1 1/2 tsp salt
  • Seeds of your choice (pumpkin, sunflower and sesame are all good)

Snittsidan Bullar Bread


  1. Add the yeast to the water and leave to rest for 10-15 minutes.
  2. In another bowl add the flours, and salt together and make a well in the middle.
  3. Add the water mixture to the flour mixture, mix well and knead for 10 minutes.
  4. Leave to rise for 1-2 hours, until doubled in size.
  5. After this, roll the dough into a log shape around 30cm long.
  6. Cut slices off the dough shape dipping each into some seeds to cover at least one side.
  7. Make 8 slices from the dough, placing each on a pre-prepared baking sheet.
  8. Cover with a tea towel for around 45 minutes, and when appropriate pre-heat the oven to 220oc.
  9. Bake for 15-20 minutes and leave to cool on a wire rack.

I may have over done it on the seeds, but even so – eight tasty rolls!

Snittsidan Bullar Bread


Italy: Sicilian Bread Scroll

Sicilian Bread ScrollOver the last year or so I have more less stopped buying shop bought bread and made my own. I now have a few different standard bread recipes I use (the fig and walnut one here appears out of the kitchen quite often) but when I have the time I like to try something different.

The recipe included here is an adaptation of a Sicilian Bread scroll from a ‘Making Bread at Home‘ book my mum had bought for me some time ago. It’s an adaptation because I ran out of fine semolina and so ended up improvising with the ingredients and amount. I had actually intended to follow the recipe. Anyway because I made a few changes the ingredients list ended up as follows:


  • Sicilian Bread Scroll300g fine semolina
  • 130g fine polenta
  • 150g strong white bread flour
  • 2 tsp salt
  • 7g sachet of yeast
  • 360ml of lukewarm water
  • 2 tbsp olive oil
  • sesame seeds


  1. Mix semolina, polenta, flour, and salt in a large bowl and make a well in the centre.
  2. In a separate bowl mix the yeast with the water and leave aside for a couple of minutes.
  3. Pour the yeast mixture into the centre of the flour mixture with the olive oil and mix to form a firm dough.
    knead for 8-10 minutes, and then place in a lightly oiled bowl, cover with cling film and leave to rise for 1-1&1/2 hours (until the dough has doubled in size).
  4. Tip the dough on to a lightly floured surface and knock back, knead gently, and then shape it into a roll about 50cm long. Form the dough into an S-shape and transfer to a prepared baking sheet.
  5. Cover with a tea towel or cloth and leave it to rise for 30-45
    minutes. Pre-heat the oven to 220°C.
  6. Once the dough has risen again, brush the top of the scroll with water and sprinkle with sesame seeds.
  7. Bake for 10 minutes and then reduce the temperature to 200°C
    for a further 25-30 minutes, until golden.
  8. Transfer to a wire rack to cool.Sicilian Bread Scroll

Despite the improvisation it turned out fine, probably a bit dry compared to what the original recipe would have intended, and the polenta will have affected the taste, but it’s nice – a bit different, and made the kitchen smell great. So not an authentic Sicilian recipe but worth remembering if you semolina (or polenta) that need using up.

Sicilian Bread Scroll

Bun Muska

Flag_of_Iran.svgThis is a take on an Iranian slightly sweet roll called bun muska. Makes 8 buns.


For the buns:

  • 350g strong white bread flour
  • 1 1/4 tsp dried active yeast
  • 50g sugar
  • 150g milk (heated and then cooled)
  • 2 tsp salt
  • 1 egg
  • 50g unsalted butter

For the glaze:

  • 1 egg, beaten
  • 1 tbsp water
  • pinch of salt
  • pinch of salt
  • Sesame seeds/nigella seeds to decorate


  1. In a large mixing bowl add the flour and make a well in the centre.
  2. Heat the milk to just below boiling temperature and then take it off the heat and allow it to cool to room temperature.
  3. Add the yeast and sugar into the well in the flour, and then pour in the milk.
  4. Push a little of the flour over the milk to cover the well and then cover the bowl and leave it to rest for about an hour.
  5. Add the salt and egg to the mixture and then knead the mixture for 10 minutes. Add the butter and knead for another 10 minutes. When you add the butter the mixture does become quite slippery to handle but try to avoid dusting the surface with too much flour as this will get incorporated into the dough. The butter will soon get absorbed into the dough as you knead it.
  6. Place the dough back into a bowl and cover it, then leave it aside for 2 hours.
  7. Divide the dough into eight pieces and then mould them into a ball shape. Place the dough balls onto a floured baking sheet (or one with baking paper) and then cover and leave aside for around 45 minutes. Preheat the oven to 22oc or Gas 7.
  8. To make the glaze mix the egg, water, salt and sugar in a bowl and brush the dough balls with the mix generously. Sprinkle over the sesame and nigella seeds.
  9. Bake for 20 minutes until golden brown.Iran Bun muska

Austrian croissants

AustriaI first saw this recipe on the Hairy Biker’s ‘Bakeation’ in the episode they were making where they made a stop in in Austria. I’m not sure if there are many places in Austria you can get these Godkipferl/Breakfast Breads, but they do remind me of some bread that I’ve eaten in Germany. Anyway they make a nice start to they day  – the dough isn’t sweet but a coating of sugar on top adds a little sweetness to them.


IngredientsAustrian croissant

1kg strong white plain flour, plus extra for dusting
1tsp salt
2 x 7g sachets of fast-action dried yeast
(if you don’t have the fast action yeast dissolve some in lukewarm milk first before adding it to the flour)
500ml milk (lukewarm)
15g caster sugar, plus extra topping
125ml vegetable oil
2 large eggs
1 egg yolk

Austrian croissantMethod

1) Take a large mixing bowl and add the flour, salt and yeast.
2) Heat the milk until it’s lukewarm and then pour into a separate bowl and add the sugar, and oil, and then add the eggs.
3) Pour the ilk mixture into the flour mixture and mix together with your hands. Once the mixture has formed a soft dough turn out on to a lightly floured surface.
4) Knead for about 5 minutes.
5) Put the dough back into the bowl (with a little extra flour to stop it sticking), cover with cling film or a tea towel and leave for about 15 minutes, preferably in a warm place. In the mean time prepare two baking sheets with flour or baking paper.
6) After the 15 minutes, preheat the oven to 180oC/Fan 160oC, take the dough out of the bowl and knock it back on a lightly floured surface. Divide the dough into 6 pieces. Then divide each piece into three. Roll or stretch the three pieces into lengths of dough about 25cm long.
7) Pinch the end of the three lengths together and then plait the strands (move one over the other) and then pinch them together at the end. Curve slightly into a crescent shape and place on the floured baking sheet. Repeat this step with each batch of three pieces of dough.
8) Beat the egg yolk and then brush each of the crescents and sprinkle them with the caster sugar.
9) Bake for 25 minutes until they are golden. Leave to cool on a wire rack.

Austrian croissant

Turkish Bread

Turkey flagI used to live in Manchester and one of my favourite shops was a little Turkish supermarket, called Venus, that among many things had a bakery section with fresh Turkish bread and simit produced several times a day. I would often go on a Sunday morning knowing that I would be able to bring my bread home still warm. Anyway, I really missed that bread since leaving and so decided to make my own.

Turkish breadIngredients

  • 230g strong white flour
  • 1 egg
  • 1 tbsp milk
  • 1 tsp yeast (dried fast-action)
  • pinch salt
  • pinch sugar
  • ½ tsp olive oil
  • 1 tsp sesame seeds
  • 1 tsp nigella seeds (black onion seeds)
  • 200ml warm water


1) In a small bowl add the warm water and mix in a pinch of sugar and about a tsp of the flour.

2) Add the yeast to the mixture, stir and leave in a warm place for about 30 minutes.

3) The mixture should have bubbled up, showing the yeast has activated. Add the flour, the salt and the olive oil and mix for around half a minute.

4) Grease a container around 25cm x 15cm with some olive oil (I use a tupperware box and the size doesn’t matter too much as long as it has enough room for the dough to rise). Transfer the mixture to this box, cover it with clingfilm or a wet tea towel and leave in a warm place for around an hour.

5) Get a well floured baking tray (I tend to use some foil backed baking paper instead as this is less messy) and place the dough on it and leave to rest for about 20 minutes. At this point pre-heat the oven to 220oC/ 200oC fan.

6) Whisk the egg and milk together to make an egg wash and after the 20 minutes brush the dough with the egg wash and sprinkle over the sesame and nigella seeds.

7) Bake for around 12-15 minutes, or until golden.

Spelt loaf with chorizo and ham

Spanish flagThis is a loaf inspired by the Hairy Bikers Big Book of Baking. I would highly recommend this book for a range of different bread recipes from around the world. This was simple to make and extremely satisfying – essentially a ready-made sandwich. While this is a Spanish inspired recipe (Pan de espelta con chorizo y jamón), I’m informed by a reliable source that in Portugal there is a similar type of bread which often also has cheese in it too so if you want to be a little more indulgent you could add a little cheese to the ham and chorizo.

Spelt bread with chorizoIngredients

450g wholegrain spelt flour plus extra for dusting
2 tsp baking powder
7g  fast-action yeast (one sachet if you use these)
1 tsp salt
300 ml water
oil for greasing
75g s chorizo or salami (this could be sliced or chopped) torn into pieces –
100g sliced ham

1) In a large bowl add the spelt flour, baking powder, yeast and salt into a large bowl and mix well.
2) Make a well in the centre and slowly add the water and mix together until the flour has been incorporated.
3) Spread a little flour onto the work surface and then knead the dough on this surface for around a minute or two. It’s important not to knead spelt flour for too long.
4) Put the dough in a bowl, and cover with cling film or a tea towel for around an hour or until the dough has doubled in size.
5) Pre-heat the over to 180oC/Fan 160oC.
6) When the dough has doubled in size, spread a little flour onto the work surface and roll out the dough to a rectangle shape that is about 20x30cm.
7) Sprinkle the chopped chorizo and ham evenly over the dough surface.
8) Roll up the dough gently, like a swiss roll and place the roll on a floured baking sheet (or on a tray lined with baking paper).
9) Bake for around 40-45 minutes until it is golden brown and sounds hollow when tapped underneath.
10) Leave to cool on a wire rack for at least 10 minutes before you start to slice it.

Spelt bread with chorizo and ham