Recipes in Category Bread:

Pretzel bread if pretzels are not the right choice after all.

A rustic "Füddliweggli" in a large version. Deeply browned curst.

A potato bread with a small crumb that stays moist for a particularly long time. Originating from the Donau-Germans in Transylvania.

The French classic

The Swabian ones have an incision on top, more fat and are more bulbous than Bavarian ones

An Austrian breakfast classic.

The Swiss snack classic with chocolate sticks. Outside Basel also known simply as "Weggli".

A Swiss Advent bread roll in the shape of a man.

A long cooking time leads to a sourdough taste despite the yeast.

An enriched dough that results in soft, elastic burger buns.

A mild Italian farmhouse style bread with durum wheat flour and Levito Madre

A nice milk bread ideal for the Swiss national holiday.

A rustic "Ruch"-bread with an extremely inhomogeneous crumb. Known for its unclean ear. Ideal with soups.

The Anglo-Saxon classic for Easter. Very good with Carinthian poppy seed butter.

A real Austrian farmhouse bread made from pure rye.

The Swiss classic for January 6th to choose the wise man for the family.

A slightly darker yeast bread.

A Swabian classic with a fine crumb and interesting crust.

Simple and very tasty

Ideal for gyros or other food from the Middle East

Simple, sweet and soft bread

Brioche with coffee and cinnamon. Ideal for fika.

A Japanese toast ideal for sandwiches

A Swiss classic. Rustic bread with a huge and very moist crumb. Nothing for beginner bakers.

Ideal for enjoying Indian food.

Can't be missing from the breakfast table on a Sunday. The Swiss Challah Bread.

A loaf with a very brown and moist crumb.

Popular throughout Switzerland, the fluffy bread from Ticino here with a pre-ferment.

New York and Montréal's classic of Jewish baking also at home.

The French classic completely homemade.

The English classic with tea, jam and clotted cream.

A softer pretzel if the Swabian one is too crispy.

A pastry from the city of Basel, covered with caraway seeds, traditionally eaten during Lent.