Welcome to the BreadBakingDay #5 Filled Bread Roundup. When I suggested the Filled Bread theme, I could not have imagined the wonderful variety of beautiful and delicious looking breads that have come my way from 11 different countries from around the globe. Several of the recipes are traditional family recipes baked during the festivities of December, many more are simply favorites of their contributor. A couple are improvised (with great results!). All are spectacularly gorgeous breads that I simply must try my hand at baking at home. A big thank you to everyone who took the time to bake and share their breads with us! Get out the yeast and flour and get ready to discover some amazing and wonderful breads! Which of the BreadBakingDay #5, Filled Breads will you make first?
Some Savory Breads To Get You Started -
From Australia, Y at Lemon Pi, sent along her Christmas Ham Foccacia, making good use of her holiday ham leftovers. I'll bet nobody complained about having ham the second day.
From Spain, Marta at Los Fogones de Mi Casa sent her recipe for Majorcan Sausage Roses, beautifully done individually rolled breads, packed full of spicy sausage.
From Portugal, Suzana at Home Gourmets made her first ever bread to share with us. Grape and Walnut Bread, a creation that she smeares and serves with Camembert. Yum! If everyone's first bread turned out as lovely as this looks, there would be a lot more bread bakers out there!
From California here in the States, Dhivya at Culinary Bazaar made a Millet Bread that looks delicious and is even good for you! I'd never seen a recipe with millet in it - great idea!
From India, Aparna at My Diverse Kitchen sends along her recipe for Spicy Onion, Tomato and Bell Pepper Bread. This is a gorgeous creation chock full of veggies and Indian spices. Can't wait to try it!
From Germany, Petra at Chili und Ciabatta baked Rarif al Rarif, Egyptian Cheese Rolls, light, crispy and covered in Sesame Seeds. What a great appetizer!
Also from Germany, Ulrike at Kuchenlatein made her Son's favorite Filled Pizza Bread. It is a gorgeous concoction of pizza fillings surrounded by a crispy crust sprinkled with herbs. I can see why he loves it!
From Alaska, Laurie of Mediterranean Cooking in Alaska, made Chicken in Rosemary Bread. I bet this smells and tastes wonderful! Rosemary is one of my favorite herbs to use in bread and it goes so well with chicken.
From Saudi Arabia, Zainab of Arabic Bites sent Sahan Fatayer, small triangular rolls filled with cream cheese and feta and spinach. Her sister Meedo created Lofafat Dajaj Bel Khodar, an exotic bread filled with chicken, mushrooms, veggies and spices. Both would make great appetizers!
From Germany, the FoodFreak, delighted in recreating Aloo Paratha, an Indian flatbread stuffed with potatos and onions that have been cooked in spices. A tricky and ambitious undertaking - thanks for showing us how to do it!
And also from Germany, the Chaos Queen submitted Hot Dog Sandwichs with Mustard and Ketchup, a sophisticated take on Pigs in a Blanket, complete with caramelized condiments.
And now for the sweets -
As the creator and keeper of BreadBakingDay, and author of Kochtopf, it is only appropriate that Zorra made a recipe that is truly over the top. Her Russenzopf with Nut Mascarpone Filling, is not for the faint of heart. Give this drool worthy beauty a try after your New Year's resolutions have expired.
In New Zealand, Arfi of Homemades baked beautiful Apricot Kolaches topped with jam. They disappear as fast as she can make them and she guarantees that they can actually improve your mood.
From Greece, Ivy of Kopaiste baked her family's traditional Christmas Bread, Christopsomo, a rich bread loaded with nuts, figs, honey and tons of spices. You can eat it as a festive bread, or slice it and rebake it slowly to make rusks to dip in coffee or tea.
From Ontario, Canada, Sarah of What Smells So Good?' sent us her Mom's Holiday Brioche. Sarah had the only copy of this traditional recipe and thus saved the day on Christmas morning. I'll be trying this soon, but it might have to be my "everyday" Brioche. It looks too yummy to save until the holidays.
From California, Susan of Wild Yeast sent us pictures and a great description of her beautiful Cardamom, Pear and Pecan Sticky Buns. What a great combination! Pears are an unusual and brilliant choice to fill her rolls!
From the Netherlands, Lien of Notitie van Lien, made a divine Amaretto Roulade. Simply Spectacular - filled with ground almonds and orange zest. A fabulous festive bread!
From Germany, Sus of Corumblog took the opportunity to create a Filled Quince Bread, choosing to use her favorite fruit. I've never had a Quince, but this looks lovely!
From California, Judy of Judy's Gross Eats, sent us a Cheese Filled Sweet Bread. Cheese baked into a sweet dough is a great combination!
From Massachusetts, Manuela of Baking History brought her Kuchen Roll, a slightly sweet dough filled with cinnamon and prunes. It's a recipe from a vintage cookbook and looks delicious!
And finally my own contribution, Apple Pecan Babka. A streusel topped coffee cake bread, twisted into a loaf pan. There is a bit of crunchy filling in every bite! It's great with your morning coffee or afternoon tea.
I hope you've enjoyed all of these wonderful filled breads as much as I have. Please visit Eva of Sweet Sins, as she will be hosting BreadBakingDay #6, and announcing the theme on January 6. I'm can't wait to see what she will have us baking next month!
Happy New Year and Happy Baking! Cheers!