25+ Easy and Delicious Crusty European Bread Recipes to Try Today

Baking bread is an art form that transcends cultures, and few things evoke a sense of comfort and nostalgia like the smell of freshly baked bread wafting through the kitchen.

European bread, in particular, is renowned for its distinctive crusts, hearty flavors, and artisanal qualities.

From the rustic charm of Italian ciabatta to the rich tradition of German pretzel bread, the continent offers a plethora of crusty bread recipes that are both satisfying and versatile.

In this collection of over 25 crusty European bread recipes, we will explore traditional techniques and flavors from various regions.

Each recipe is designed to be approachable for both novice and seasoned bakers, offering clear instructions and tips to help you master the craft of bread-making.

Whether you’re looking to enhance your baking repertoire or simply want to enjoy the satisfaction of pulling a golden loaf from the oven, these recipes will inspire you to create breads that not only taste delicious but also bring a touch of European heritage into your home.

Get ready to embark on a baking adventure that celebrates the diversity and richness of European breads.

Let’s roll up our sleeves and dive into the world of crusty loaves that will elevate any meal and impress your family and friends.

25+ Delicious Crusty European Bread Recipes to Bake Today

As we conclude our exploration of 25+ crusty European bread recipes, it’s clear that the art of bread-making is deeply rooted in tradition and cultural significance.

Each loaf tells a story of the region it hails from, capturing the essence of local ingredients and culinary practices.

By trying your hand at these recipes, you not only create delicious breads but also connect with the generations of bakers who have perfected these techniques over centuries.

Embrace the joy of baking and the wonderful aroma that fills your kitchen as you craft these crusty loaves.

Whether you’re sharing warm slices with loved ones, using them to create impressive sandwiches, or simply enjoying them with a pat of butter, these breads will undoubtedly enrich your culinary experience.

So, preheat your oven, gather your ingredients, and let the adventure begin!

Classic French Baguette

A French baguette is a symbol of European artisan baking, prized for its crisp crust, airy crumb, and delicate flavor. This recipe uses simple ingredients but requires patience and technique to achieve the perfect texture and flavor, making it a great choice for bread enthusiasts looking to master a traditional European loaf.

Ingredients:

• 4 cups bread flour
• 1 1/2 cups warm water
• 2 tsp salt
• 1/2 tsp active dry yeast

Instructions:

1. Activate Yeast: In a large mixing bowl, combine warm water and yeast, letting it sit for 5 minutes until slightly foamy.
2. Mix Dough: Add flour and salt to the yeast mixture. Stir until a rough dough forms. Turn onto a lightly floured surface and knead for about 10 minutes until smooth.
3. First Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise for 1-2 hours or until doubled in size.
4. Shape the Dough: Divide the dough into 2-3 equal pieces. Gently flatten each piece into a rectangle, then roll up tightly, shaping each into a long, thin baguette form.
5. Second Rise: Place shaped baguettes on a lightly floured baguette pan or parchment-lined baking sheet. Cover with a cloth and let rise for another 30 minutes.
6. Preheat and Steam Oven: Preheat oven to 475°F (245°C). Place an empty baking dish on the bottom rack. When ready to bake, pour a cup of water into the hot dish to create steam.
7. Score and Bake: Score each baguette with a sharp knife, then bake for 15-20 minutes or until golden brown with a crusty exterior.
8. Cool: Let cool on a wire rack for a few minutes before slicing.

This classic French baguette is crisp on the outside and soft on the inside, making it ideal for sandwiches or as a side for soups and salads. Its versatility and authentic taste can elevate any meal or gathering.

Rustic Italian Ciabatta

Ciabatta, which means “slipper” in Italian, is known for its airy, open crumb and light, slightly tangy flavor. This bread is perfect for dipping in olive oil or using for panini. Though it takes time to develop, the end result is a wonderfully light and crusty loaf that is well worth the effort.

Ingredients:

• 4 cups bread flour
• 2 cups water, room temperature
• 1/4 tsp active dry yeast
• 1 1/2 tsp salt

Instructions:

1. Prepare Poolish (Pre-Ferment): In a bowl, mix 1 cup of flour, 1 cup of water, and a pinch of yeast. Cover and let sit overnight, about 12-18 hours, until bubbly.
2. Mix Dough: Add remaining flour, water, yeast, and salt to the poolish. Stir until a sticky dough forms. Avoid adding extra flour; ciabatta dough should be quite wet.
3. Stretch and Fold: Transfer dough to a well-oiled bowl, cover, and let rise for 1 hour. Every 30 minutes, perform a “stretch and fold” by lifting and folding the dough over itself.
4. Final Rise: Transfer dough onto a well-floured surface, and divide into two loaves. Shape into rectangles, place on parchment, and let rise again for 45 minutes.
5. Preheat and Steam Oven: Preheat oven to 475°F (245°C). Place a baking pan with water in the oven for steam.
6. Bake: Bake ciabatta for 20-25 minutes, until golden and hollow when tapped.
7. Cool: Cool on a wire rack before slicing.

Ciabatta’s open crumb structure and rich flavor come from its high-hydration dough and extended fermentation. This light and airy loaf is perfect for dipping or using as a sandwich base, bringing a true taste of Italy to your kitchen.

German Bauernbrot (Farmer’s Bread)

Bauernbrot, or German farmer’s bread, is a hearty and robust sourdough rye bread with a chewy texture and rustic flavor. This bread is ideal for smearing with butter or serving alongside smoked meats, making it a staple of German cuisine.

Ingredients:

• 2 cups rye flour
• 2 cups bread flour
• 1 cup water
• 1 cup sourdough starter (active and bubbly)
• 2 tsp salt
• 1 tsp caraway seeds (optional)

Instructions:

1. Mix Dough: In a large bowl, combine rye flour, bread flour, water, sourdough starter, salt, and caraway seeds (if using). Stir until a sticky dough forms.
2. Knead Dough: Turn dough onto a lightly floured surface and knead for 10-12 minutes until smooth.
3. First Rise: Place dough in a lightly oiled bowl, cover, and let rise for 2-3 hours until doubled.
4. Shape the Loaf: Gently deflate the dough, shape into a round, and place seam-side down on a parchment-lined baking sheet or in a banneton for a rounded loaf.
5. Second Rise: Cover and let rise again for 1 hour.
6. Preheat and Steam Oven: Preheat oven to 450°F (230°C). Place a baking dish with water in the oven for steam.
7. Score and Bake: Score the top of the loaf, then bake for 30-35 minutes, until the crust is dark and the loaf sounds hollow.
8. Cool: Let the bread cool on a wire rack for a minimum of 1 hour before slicing.

Bauernbrot’s deep flavor and dense texture make it a perfect choice for rustic meals or hearty sandwiches. This sourdough rye bread embodies traditional German baking, bringing a piece of Old World flavor into your home.

Dutch Oven Country Sourdough

Country sourdough bread, baked in a Dutch oven, has a signature crusty exterior and tangy, airy crumb that enhances its rustic appeal. This artisan-style loaf is a wonderful addition to any meal and perfect for both beginner and experienced bakers who want to try their hand at a classic sourdough.

Ingredients:

• 3 3/4 cups bread flour
• 1 1/4 cups water, at room temperature
• 1/4 cup active sourdough starter
• 2 tsp salt

Instructions:

1. Mix Ingredients: In a large bowl, combine flour and water. Let it rest for 30 minutes (autolyse). Then add the sourdough starter and salt, mixing until the dough comes together.
2. Stretch and Fold: Cover the bowl, and every 30 minutes for the next 2 hours, perform a stretch and fold by pulling the dough up from the side and folding it over itself. Let rise for 4-5 hours, or until doubled.
3. Shape the Dough: Gently turn the dough onto a lightly floured surface. Shape into a round and place it, seam-side up, in a floured proofing basket or bowl. Cover and let rise for another 1-2 hours.
4. Preheat and Bake: Preheat the oven to 475°F (245°C) with a Dutch oven inside. Once preheated, carefully place the dough in the hot Dutch oven, score the top, cover, and bake for 20 minutes. Then, remove the lid and bake for an additional 20-25 minutes until golden brown.
5. Cool: Let the bread cool on a wire rack for at least an hour before slicing.

Country sourdough baked in a Dutch oven has a golden, crackling crust with a soft and tangy crumb. This method creates a perfect balance of textures, making it ideal for sandwiches or simply enjoying with butter and jam.

Swedish Limpa (Sweet Rye Bread)

Swedish Limpa is a mildly sweet and spiced rye bread traditionally flavored with ingredients like orange zest, anise, and molasses. This soft bread pairs beautifully with butter or cheese and adds a touch of Swedish tradition to any bread basket.

Ingredients:

• 2 cups rye flour
• 1 1/2 cups bread flour
• 1 1/4 cups warm water
• 1/4 cup molasses
• 1 tbsp orange zest
• 1 tbsp caraway seeds
• 1 tsp anise seeds
• 1 tsp salt
• 2 tsp active dry yeast

Instructions:

1. Activate Yeast: In a small bowl, combine warm water and yeast. Let it sit for 5 minutes until foamy.
2. Mix Dough: In a large bowl, mix rye flour, bread flour, salt, orange zest, caraway seeds, and anise seeds. Add the molasses and yeast mixture, stirring until a sticky dough forms.
3. Knead Dough: Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
4. First Rise: Place the dough in a greased bowl, cover, and let it rise in a warm place for 1-2 hours, until doubled.
5. Shape the Loaf: Punch down the dough and shape it into a round or oval loaf. Place on a parchment-lined baking sheet or in a loaf pan.
6. Second Rise: Cover and let the dough rise for another 45 minutes.
7. Bake: Preheat the oven to 400°F (200°C). Bake for 25-30 minutes or until the bread sounds hollow when tapped.
8. Cool: Allow the bread to cool on a wire rack before slicing.

Swedish Limpa’s unique flavor profile, with its hints of molasses and orange, makes it a delightful choice for breakfast or as a side with holiday meals. This sweet and spiced bread brings the warmth of Swedish tradition to your table.

Pain de Campagne (French Country Bread)

Pain de Campagne, or French Country Bread, is a rustic loaf traditionally made with a blend of flours for a deep flavor and hearty texture. This bread has a crusty, golden-brown exterior and a soft, open crumb, perfect for a variety of spreads or as an accompaniment to hearty meals.

Ingredients:

• 2 1/2 cups bread flour
• 1 cup whole wheat flour
• 1 1/2 cups water
• 1 tsp active dry yeast
• 1 1/2 tsp salt
• 1/2 cup rye flour

Instructions:

1. Prepare Dough: In a large bowl, combine bread flour, whole wheat flour, rye flour, and water. Stir until incorporated, then let sit for 30 minutes.
2. Add Yeast and Salt: Add the yeast and salt to the dough, mixing until well-combined. Knead the dough on a lightly floured surface for about 10 minutes until smooth.
3. First Rise: Place the dough in a lightly oiled bowl, cover, and let it rise for 1-2 hours until doubled.
4. Shape the Dough: Punch down the dough and shape it into a round loaf. Place the loaf, seam-side up, in a floured proofing basket or bowl.
5. Second Rise: Let the dough rise for 1 hour.
6. Preheat and Bake: Preheat oven to 475°F (245°C), placing a Dutch oven inside. Once hot, carefully transfer the dough into the Dutch oven, score the top, and bake with the lid on for 20 minutes. Remove the lid and bake for another 15-20 minutes until crusty and golden.
7. Cool: Transfer the bread to a wire rack and let it cool completely before slicing.

Pain de Campagne, with its blend of flours, creates a complex, nutty flavor and satisfying texture. This French country bread pairs perfectly with cheeses, cured meats, or simple butter, capturing the rustic charm of European countryside baking.

Italian Focaccia

Focaccia is a beloved Italian flatbread characterized by its soft, airy interior and golden, crispy crust, often enhanced with herbs, olive oil, and various toppings. It serves as a perfect accompaniment to meals, a base for sandwiches, or simply enjoyed on its own with a drizzle of olive oil. Making focaccia is a delightful way to explore the art of Italian bread-making.

Ingredients:

• 4 cups all-purpose flour
• 2 tsp instant yeast
• 2 tsp salt
• 1 1/2 cups warm water
• 1/4 cup olive oil (plus more for drizzling)
• Fresh rosemary (or other herbs, for topping)
• Sea salt (for sprinkling)

Instructions:

1. Mix Dough: In a large bowl, combine flour, yeast, and salt. Gradually add warm water and olive oil, stirring until a sticky dough forms.
2. Knead Dough: Transfer the dough onto a floured surface and knead for about 10 minutes until smooth. It will remain slightly tacky.
3. First Rise: Place the dough in a lightly oiled bowl, cover it with plastic wrap or a damp cloth, and let it rise in a warm place for 1-2 hours or until doubled in size.
4. Prepare the Pan: Grease a baking sheet or a shallow pan with olive oil. Once the dough has risen, gently deflate it and transfer it to the pan, stretching it to fit.
5. Second Rise: Cover the dough again and let it rise for about 30 minutes.
6. Preheat Oven: Preheat the oven to 425°F (220°C).
7. Add Toppings: Use your fingers to dimple the surface of the dough, then drizzle generously with olive oil, sprinkle with sea salt, and add fresh rosemary or other herbs as desired.
8. Bake: Bake for 20-25 minutes or until the focaccia is golden brown and sounds hollow when tapped.
9. Cool and Serve: Let cool slightly before slicing. Serve warm or at room temperature.

This focaccia recipe results in a beautifully airy bread with a rich olive oil flavor and fragrant herbs. It’s perfect for dipping in balsamic vinegar or served alongside soups and salads, bringing a taste of Italy to your home kitchen.

Spanish Pan de Muerto (Bread of the Dead)

Pan de Muerto is a traditional Mexican bread often associated with the Day of the Dead celebrations. This sweet bread is flavored with citrus and anise, shaped into a round loaf, and decorated with bone-like pieces, symbolizing the cycle of life and death. Making Pan de Muerto is a heartfelt way to honor loved ones while enjoying a delightful treat.

Ingredients:

• 4 cups all-purpose flour
• 1/2 cup sugar
• 1 tsp salt
• 2 tsp instant yeast
• 1/2 cup milk, warmed
• 1/2 cup orange juice
• 1/2 cup unsalted butter, melted
• 4 large eggs
• 1 tsp ground anise (or 1 tbsp whole anise seeds)
• Zest of 1 orange

Instructions:

1. Activate Yeast: In a small bowl, mix the warm milk, 1 tablespoon of sugar, and yeast. Let it sit for about 5-10 minutes until foamy.
2. Mix Dough: In a large bowl, combine flour, sugar, salt, anise, and orange zest. Add the foamy yeast mixture, orange juice, melted butter, and eggs. Mix until a dough forms.
3. Knead Dough: Transfer the dough onto a floured surface and knead for about 10-15 minutes until smooth and elastic.
4. First Rise: Place the dough in a greased bowl, cover, and let it rise in a warm area for 1-2 hours or until doubled in size.
5. Shape the Bread: Punch down the dough and divide it into two pieces. Shape one piece into a round loaf and roll the other into small “bone” shapes to decorate.
6. Second Rise: Place the shaped loaf on a baking sheet. Arrange the bone pieces on top, cover, and let rise for about 1 hour.
7. Preheat Oven: Preheat the oven to 350°F (175°C).
8. Bake: Bake for 25-30 minutes until golden brown. Let cool on a wire rack.
9. Finish: Brush with melted butter and sprinkle with sugar, if desired.

Pan de Muerto offers a lovely balance of sweetness and spice, making it an inviting treat during the Day of the Dead festivities. This bread connects the past with the present, bringing joy to the celebrations and serving as a delicious reminder of cherished memories.

Greek Horiatiko Psomi (Village Bread)

Horiatiko Psomi is a rustic Greek bread made with simple ingredients that capture the essence of traditional village baking. With its crunchy crust and soft, chewy interior, this bread is perfect for dipping in olive oil or pairing with hearty stews and salads. Making this bread is a wonderful way to enjoy authentic Greek flavors in your kitchen.

Ingredients:

• 4 cups all-purpose flour
• 2 tsp salt
• 2 tsp active dry yeast
• 1 1/2 cups warm water
• 1 tbsp olive oil (plus more for greasing)
• 1 tbsp honey (optional, for a hint of sweetness)

Instructions:

1. Activate Yeast: In a small bowl, combine warm water, honey, and yeast. Let sit for about 5-10 minutes until foamy.
2. Mix Ingredients: In a large mixing bowl, combine flour and salt. Make a well in the center and add the yeast mixture and olive oil.
3. Knead Dough: Mix until a dough forms, then turn it out onto a floured surface. Knead for about 10-12 minutes until smooth and elastic.
4. First Rise: Place the dough in a greased bowl, cover with a damp cloth, and let it rise for about 1-2 hours or until doubled in size.
5. Shape the Loaf: Gently deflate the dough and shape it into a round or oval loaf. Place it on a floured baking sheet or in a Dutch oven.
6. Second Rise: Cover and let it rise for another 30-45 minutes.
7. Preheat Oven: Preheat your oven to 400°F (200°C).
8. Bake: Optionally, score the top of the dough. Bake for 30-35 minutes until golden brown and the loaf sounds hollow when tapped.
9. Cool: Allow the bread to cool on a wire rack before slicing.

Horiatiko Psomi’s delightful crust and chewy crumb make it a versatile bread for various dishes. Whether served alongside Greek salads or enjoyed with dips, this traditional village bread captures the heart of Greek culinary traditions, making it a staple in any home.

French Pain Poilâne

Pain Poilâne is a traditional French sourdough bread known for its distinctive round shape and robust flavor. Named after the famous Poilâne bakery in Paris, this hearty loaf is made primarily with whole wheat flour and has a thick crust with a chewy, flavorful interior. Perfect for sandwiches or served alongside cheese and charcuterie, it embodies the essence of rustic French baking.

Ingredients:

• 3 cups whole wheat flour
• 1 cup all-purpose flour
• 1 1/2 cups water, at room temperature
• 1/4 cup active sourdough starter
• 2 tsp salt
• 1 tsp honey (optional, for a hint of sweetness)

Instructions:

1. Mix Dough: In a large bowl, combine whole wheat flour, all-purpose flour, and salt. In a separate bowl, mix the sourdough starter, water, and honey until well combined.
2. Combine Ingredients: Gradually add the wet ingredients to the dry ingredients, stirring until a shaggy dough forms. Let the dough rest for 30 minutes.
3. Knead Dough: Transfer the dough onto a floured surface and knead for about 10 minutes until it becomes smooth and elastic.
4. First Rise: Place the dough in a lightly greased bowl, cover, and let it rise at room temperature for 4-6 hours, or until doubled in size.
5. Shape the Dough: Turn the risen dough onto a floured surface, gently deflate it, and shape it into a round loaf. Place it seam-side down on a floured banneton or a floured surface.
6. Second Rise: Cover the dough and let it rise for another 1-2 hours until puffy.
7. Preheat and Bake: Preheat the oven to 450°F (230°C), placing a Dutch oven inside. Once heated, carefully transfer the dough into the Dutch oven, score the top, and cover with the lid. Bake for 30 minutes, then remove the lid and bake for an additional 15-20 minutes until golden brown.
8. Cool: Let the bread cool on a wire rack for at least an hour before slicing.

Pain Poilâne’s rich flavor and hearty texture make it a delightful choice for any meal. Its artisanal quality is sure to impress your family and friends, whether served with butter or as part of a sophisticated cheese platter.

Irish Brown Soda Bread

Irish Brown Soda Bread is a simple, hearty bread that relies on baking soda as its leavening agent instead of yeast. This traditional recipe is quick to prepare, making it an excellent option for novice bakers or anyone looking for a comforting, wholesome bread. The nutty flavor of wholemeal flour combined with buttermilk makes it perfect for slathering with butter or serving alongside soups and stews.

Ingredients:

• 3 cups whole wheat flour
• 1 cup all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 1/2 cups buttermilk (or milk mixed with 1 tbsp vinegar)

Instructions:

1. Preheat Oven: Preheat your oven to 425°F (220°C). Grease a baking sheet or line it with parchment paper.
2. Mix Dry Ingredients: In a large bowl, whisk together whole wheat flour, all-purpose flour, baking soda, and salt until well combined.
3. Add Buttermilk: Make a well in the center of the dry ingredients and pour in the buttermilk. Using your hands or a wooden spoon, mix until a sticky dough forms.
4. Shape the Loaf: Turn the dough out onto a floured surface and gently knead it for about 1-2 minutes until it comes together. Shape it into a round loaf and place it on the prepared baking sheet.
5. Score the Top: Using a sharp knife, cut a deep cross into the top of the loaf. This allows the bread to expand while baking and is a traditional Irish practice.
6. Bake: Bake in the preheated oven for 30-35 minutes or until the loaf sounds hollow when tapped on the bottom and has a golden-brown crust.
7. Cool: Allow the bread to cool on a wire rack before slicing.

Irish Brown Soda Bread is quick to make and incredibly satisfying. Its hearty texture and nutty flavor make it a perfect companion for hearty Irish dishes or simply enjoyed with butter and jam, bringing a taste of Ireland to your kitchen.

Portuguese Broa de Milho (Corn Bread)

Broa de Milho is a traditional Portuguese corn bread that combines cornmeal with a bit of wheat flour to create a dense yet moist loaf with a slightly sweet flavor. It’s a staple in many Portuguese households and is often served alongside soups and stews. This rustic bread is unique for its rich yellow color and nutty taste, making it a delightful addition to any meal.

Ingredients:

• 2 cups cornmeal
• 1 cup all-purpose flour
• 2 cups water
• 2 tsp salt
• 1 tsp sugar
• 1 tsp active dry yeast
• 2 tbsp olive oil

Instructions:

1. Prepare the Yeast: In a small bowl, combine warm water (not too hot) with sugar and yeast. Allow it to sit for about 5-10 minutes until foamy.
2. Mix Cornmeal and Water: In a large bowl, combine cornmeal, salt, and 1 cup of warm water. Mix until well blended, then let it sit for 15-20 minutes to soften the cornmeal.
3. Combine Ingredients: Add the yeast mixture and olive oil to the cornmeal mixture, stirring until combined. Gradually add the all-purpose flour, mixing until a sticky dough forms.
4. Knead the Dough: Turn the dough onto a floured surface and knead for about 5-7 minutes until it becomes smooth.
5. First Rise: Place the dough in a greased bowl, cover, and let it rise for 1-2 hours or until doubled in size.
6. Shape the Loaf: Gently deflate the dough and shape it into a round loaf. Place it on a baking sheet lined with parchment paper.
7. Second Rise: Cover the loaf and let it rise for another 30-45 minutes.
8. Preheat Oven: Preheat the oven to 375°F (190°C).
9. Bake: Bake for 30-35 minutes or until the bread is golden and sounds hollow when tapped.
10. Cool: Let the bread cool on a wire rack before slicing.

Broa de Milho is flavorful, versatile, and pairs wonderfully with butter, cheese, or any hearty stew. Its rustic character and vibrant flavor capture the essence of Portuguese cuisine, making it a delightful addition to any bread collection.

Hungarian Poppy Seed Bread (Mákos Kalács)

Mákos Kalács is a traditional Hungarian sweet bread filled with poppy seeds. This rich, braided loaf is often served during special occasions and celebrations, offering a delightful combination of soft texture and nutty flavor. The poppy seed filling adds a unique touch, making it a favorite for breakfast or as a dessert with coffee or tea.

Ingredients:

• 4 cups all-purpose flour
• 1/2 cup sugar
• 1 tsp salt
• 2 tsp active dry yeast
• 1 cup milk, warmed
• 1/2 cup unsalted butter, melted
• 3 large eggs
• 1 cup poppy seeds
• 1/2 cup honey (or sugar)
• 1 tsp vanilla extract
• Zest of 1 lemon (optional)

Instructions:

1. Activate Yeast: In a small bowl, combine warmed milk and sugar. Sprinkle the yeast over the milk and let it sit for about 5-10 minutes until foamy.
2. Mix Dough: In a large mixing bowl, combine flour, salt, melted butter, eggs, and the yeast mixture. Mix until a dough forms. Knead the dough for about 8-10 minutes until smooth and elastic.
3. First Rise: Place the dough in a greased bowl, cover it with a cloth, and let it rise in a warm place for 1-2 hours or until doubled in size.
4. Prepare Filling: In a small saucepan, combine poppy seeds, honey (or sugar), vanilla extract, and lemon zest. Heat over low heat, stirring until combined and fragrant. Remove from heat and let cool.
5. Shape the Bread: Once the dough has risen, punch it down and divide it into three equal pieces. Roll each piece into a rectangle, spread the poppy seed filling evenly on top, then roll tightly into logs.
6. Braid the Dough: Pinch the ends of the logs together and braid them, tucking the ends underneath to secure. Place the braided loaf on a parchment-lined baking sheet.
7. Second Rise: Cover and let the loaf rise for another 30-45 minutes.
8. Preheat Oven: Preheat your oven to 350°F (175°C).
9. Bake: Bake for 30-35 minutes or until golden brown and cooked through.
10. Cool: Allow the bread to cool on a wire rack before slicing.

Mákos Kalács is not just a treat; it’s a celebration of flavors and textures. The sweet poppy seed filling and the soft, rich bread make it a perfect addition to any festive gathering or a comforting breakfast option, inviting warmth and joy to your table.

Czech Koláče (Sweet Filled Pastries)

Koláče are traditional Czech pastries known for their soft dough and delightful fillings, which can include fruit, cheese, or poppy seeds. These sweet treats are often served during celebrations and gatherings, making them a beloved staple in Czech baking. Their inviting flavors and charming presentation make them perfect for sharing with friends and family.

Ingredients:

• 4 cups all-purpose flour
• 1/2 cup sugar
• 1 tsp salt
• 2 tsp active dry yeast
• 1 cup milk, warmed
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup fruit preserves (e.g., apricot, plum, or berry)
• Optional: 1 cup farmer’s cheese or cream cheese for filling

Instructions:

1. Activate Yeast: In a small bowl, combine warm milk and sugar. Sprinkle yeast over the milk and let it sit for about 5-10 minutes until foamy.
2. Mix Dough: In a large bowl, combine flour, salt, melted butter, eggs, and vanilla extract. Add the yeast mixture and mix until a dough forms. Knead the dough on a floured surface for about 10 minutes until smooth.
3. First Rise: Place the dough in a greased bowl, cover, and let it rise in a warm area for 1-2 hours, or until doubled in size.
4. Shape the Koláče: After the dough has risen, punch it down and divide it into small balls (about the size of a golf ball). Flatten each ball slightly and create a well in the center.
5. Add Filling: Place a spoonful of fruit preserves or cheese in the center of each flattened dough. Fold the edges slightly over the filling to form a rim, leaving the center exposed.
6. Second Rise: Place the filled koláče on a parchment-lined baking sheet. Cover and let them rise for another 30-45 minutes.
7. Preheat Oven: Preheat your oven to 375°F (190°C).
8. Bake: Bake for 15-20 minutes or until golden brown. Remove from the oven and let cool slightly.
9. Serve: Optionally, sprinkle with powdered sugar before serving.

Czech Koláče are delightful little pastries that embody the warmth of home baking. Their soft, tender dough and sweet fillings make them an irresistible treat, perfect for gatherings or as a special breakfast item, celebrating Czech culture in every bite.

Norwegian Lefse (Potato Flatbread)

Lefse is a traditional Norwegian flatbread made primarily from potatoes, flour, and butter. This soft, versatile bread can be enjoyed with a variety of toppings, from butter and sugar to savory fillings. Lefse is especially popular during the holidays and family gatherings, offering a taste of Norwegian heritage that is both comforting and delicious.

Ingredients:

• 2 cups mashed potatoes (preferably made a day in advance)
• 1/4 cup butter, softened
• 1/4 cup milk
• 1 1/2 cups all-purpose flour (plus extra for dusting)
• 1 tsp salt
• 2 tbsp sugar (optional, for sweetened version)

Instructions:

1. Prepare Mashed Potatoes: If you haven’t done so already, make the mashed potatoes and let them cool completely.
2. Mix Dough: In a large bowl, combine cooled mashed potatoes, butter, milk, flour, salt, and sugar (if using). Mix until a smooth dough forms. The dough should be soft but not sticky.
3. Chill the Dough: Divide the dough into four equal portions, wrap each in plastic wrap, and refrigerate for at least 30 minutes.
4. Roll Out the Lefse: On a well-floured surface, roll out one portion of dough to about 1/8 inch thick. Use a lefse stick or a long spatula to help lift and transfer the dough.
5. Cook the Lefse: Heat a griddle or a large skillet over medium heat. Place the rolled-out dough onto the hot griddle. Cook for about 1-2 minutes on each side, or until lightly browned. Remove from the heat and let cool on a wire rack.
6. Store Lefse: Stack the cooled lefse on a plate, covering them with a clean kitchen towel to keep them soft. Repeat with the remaining portions of dough.
7. Serve: Lefse can be served warm or at room temperature, typically spread with butter and sugar or filled with savory ingredients like meats or cheeses.

Norwegian Lefse is a unique and delightful flatbread that reflects the simplicity and richness of Norwegian culinary traditions. Its soft texture and ability to adapt to sweet or savory toppings make it a beloved choice for any occasion, bringing warmth and comfort to your dining experience.

Note: More recipes​ are coming soon!