A soda bread is a variety of quick bread made of flour, baking soda, water, salt, eggs, buttermilk, and honey.

The baking soda reacting with the lactic acid in buttermilk makes the bread rise faster.

During the early years of the colonization of the Americas, the settlers used sodium or pearl ash (potassium carbonate), as a leavening agent in quick breads. In his book American Cookery, published in 1796 in the United States, Amelia Simmons describes soda breads as a quick and inexpensive method of making bread.

In Europe, breads using baking soda began to appear in the mid-XIXth century, when it became available as a leavening agent. Breads, patties, baking soda scones, as well as cream of tartar or tartaric acid have become popular in Austria, Britain, Ireland, and Poland. Traditional soda bread, consumed in Serbian cuisine, also uses baking soda, especially the traditional one. česnica, a soda bread made at Christmas.

Difficulty level : easy
Prep time : 25 min
Rest time :
Cook time : 35 min
Total time :  1 hours
Yield :  6 servings
2 cups whole wheat flour
1.5 cups all-purpose flour
1 tsp baking soda
1 tsp fine salt
1 egg
1.5 cups buttermilk
1 tbsp honey

Steps :

  • In a bowl, mix the two flours and add the baking soda and salt.
  • In another bowl, combine the buttermilk, egg and honey.
  • Once the mixture of buttermilk-egg and honey well mixed, add to the flour mixture and mix well with the wooden spoon.
  • Pour the mixture into a cake mold or round pan by incisions on the surface.
  • Preheat the oven to 400° F.
  • Bake during 40 at 45 min, making sure the surface does not burn.
  • Get out of the oven. Unmold and wrap the bread in a clean cloth to let it cool so that the crust remains crisp.
  • Serve and enjoy.


Homemade burger buns are small breads made of flour, water, yeast, egg, butter, sugar, salt and oil browned with egg and milk and sprinkled with sesame seeds.

Easy to prepare, soft and delicious, they are perfect for composing burgers or as an accompanying bread.

Difficulty level : easy
Prep time : 25 min
Rest time : 2 h 15 min
Cook time : 12 min
Total time : 37 min + 2 h 15 min (rest)
Yield : 6 to 8 buns
Dough :
1 pound all purpose flour
1 cup warm water
1 tbsp baking yeast
1 egg (large size)
3 tbsp melted butter
3 tbsp sugar
1 tsp salt
1 tbsp oil
Topping :
1 egg + 1/4 cup milk
sesame seeds

Preparation :

  • In a bowl, add the lukewarm water, 1/2 cup flour and the dry yeast and mix well with a whisk. Let stand for 15 min.
  • After 15 min when the mixture has become frothy, add the sugar and butter and mix.
  • Add the flour and knead for about 3 to 5 min until the dough comes together.
  • Take the dough out of the bowl, brush the bottom with oil and return the dough to the bowl.
  • Cover with plastic wrap and let rise for 1 hour.
  • After 1 hour, place the dough on a floured work surface and roughly shape a rectangle.
  • Cut 8 equal pieces, form balls and place on a baking sheet lined with parchment paper.
  • Cover with a tea towel and let rise for another 1 hour.
  • Preheat the oven in static mode to 375° F.
  • Gently brush the dough balls with the mixture of mixed egg and milk without deflating them.
  • Sprinkle with sesame seeds.
  • Bake in the center of the oven for 8 to 12 minutes until the top is lightly browned.
  • Take out of the oven and let cool.
  • Use and enjoy!


hot dog bun is a soft bun specially designed to hold a hot dog or other type of sausage. 

The original goal was to make it possible to eat hot dogs without burning your hands. There are two types of bread: New England style hot dog buns top loading (“lobster buns”) and side loading buns, common in the United States, called American style.

There are regional variations such as loaves adorned with Chicago poppy seeds.
The term “hot dog” is said to have been coined at the end of the 19th century. Watching German immigrants eat sausages on buns, Americans reportedly joked that the sausages looked suspiciously like German dachshunds.
At the 1904 Louisiana Purchase Exposition in St. Louis, a German dealer served hot sausages called “Frankfurters”, in reference to his birthplace, Frankfurt. At first, he gave his customers gloves to hold his sausages, then his baker brother invented a solution: the hot dog bun was born.

Difficult level : easy
Prep time : 35 min
Rising time : 2 h 30 min
Cook time : 15 min
Total time : 50 min + 2 h 30 min (rising)
Yield : 4 servings
2.75 cups flour
1/2 cup milk
1/3 cup water
2 tbsp butter
2 egg yolks
2 tbsp sugar
1 tsp instant yeast
1 tsp salt

Preparation :

  • In a small bowl, sift the flour.
  • Add the yeast, sugar and salt.
  • Mix and set aside.
  • In a saucepan, pour the water and heat over medium heat.
  • Add the butter and melt it.
  • Off the heat, add the milk and stir well.
  • Heat to 120° F.
  • Pour into a bowl.
  • Add the flour mixture, knead with your hands and gradually add the egg yolks.
  • Continue to knead for about 15 min until you obtain an elastic and homogeneous mixture.
  • Place the dough in a bowl.
  • Cover with plastic wrap and let rise at room temperature for about 1 h 30 min until the dough doubles in size.
  • Divide the dough into 5 equal parts.
  • Knead and form elongated 1* 4 inch loaves.
  • Place on a baking sheet lined with parchment paper, lightly buttered, and floured.
  • Cover with a clean cloth and let stand for 1 hour.
  • Preheat the oven in static mode to 425° F.
  • Brush the buns with milk, gently, without breaking the surface.
  • Bake for 10 to 15 min until lightly browned on the surface.
  • Take out of the oven and let cool on a rack.
  • Serve and enjoy !


tortilla is a pancake prepared with corn flour, water and salt.

Originally from Mexico and Central America, the staple food of the Mesoamerican Amerindians was corn, the domestication of which, at least 9 years ago, contributed decisively to the sedentarization of these peoples. The tortilla is probably one of the oldest culinary preparations of this cereal.

The spanish word tortilla is a diminutive of the Spanish word cake, derived from the Latin expression torta panis designating, like the French word tarte, a flat circular preparation made from dough.

Versatile and easy to prepare at home, they can be served as an aperitif, as a bread or as a single dish with a garnish.

Difficulty level : low
Prep time : 10 min
Rest time : 20 min
Cook time : 15 min
Total time : 45 min
Yield : 6 servings
2 cups white corn flour (masa harina)
2/3 cup water
2 tsp salt
2 tbsp olive oil 

Preparation :

  • Add hot water to the corn flour and start mixing the dough.
  • With the mixture still sandy, add the oil and salt.
  • Continue to mix until you obtain a firm and malleable dough.
  • If necessary, add a little more water (1 tbsp at a time).
  • Wrap the dough in plastic wrap and let stand for 20 min at room temperature.
  • Once the standing time has elapsed, shape 1.6 inch small balls and flatten with a rolling pin between two sheets of baking paper to a thickness of 0.16 inch.
  • Heat a non-stick pan and place one disc of dough at a time.
  • Cook for about 1 to 2 minutes on each side.
  • Wrap in a tea towel to keep them soft.
  • Enjoy !


gluten free bread is a bread made of blended flour free of gluten, corn flour, nuts, water, brewer’s yeast, honey and salt.

Easy to prepare, gluten-free, this soft and tasty bread is ideal as an accompaniment to meals or daytime snacks.

Level of difficulty : easy
Prep time : 15 min
Rest time : 30 min
Cook time : 45 min
Total time : 1 h + 30 min (rest)
Yield : 6 servings
3 cups gluten-free mix flour
0.8 cup corn flour
0.6 cup nuts
1.25 cup water
1/2 tbsp brewer’s yeast
1 tsp honey
1 tsp de sel

Preparation :

  • Dissolve the yeast in a bowl with 0.5 cup water.
  • In a large bowl, combine the gluten-free flour mixture with the corn flour.
  • Add the coarsely chopped walnuts, honey and dissolved yeast.
  • Start mixing the ingredients, gradually adding 0.75 cup of lukewarm water.
  • Stir until a soft dough forms.
  • Add salt only at the end.
  • Knead the dough on a lightly floured work surface until you obtain a smooth and homogeneous dough.
  • Let the dough rise in a bowl, covered with a clean cloth, for about 30 min until it has doubled in size.
  • Take the dough again, form a loaf and place on a baking sheet lined with baking paper.
  • Preheat the oven in static mode to 400° F.
  • Bake for about 45 min.
  • Go out.
  • Let cool before slicing it.
  • Serve and enjoy !


The 10 minute cocotte bread is a bread made of flour, lukewarm water, salt and baker’s yeast; risen and cooked in a casserole dish.
Easy to make, soft and crisp, it is perfect for everyday use.

Level of difficulty : easy
Prep time : 10 min
Rest time : 2 h 30 min
Cook time : 45 min
Total time : 55 min + 2h 30 min (lifting)
Ingredients : 6 servings
6 cups flour
2 cups lukewarm water (100° F)
4 tsp salt
30 g of fresh baker’s yeast

Preparation :

  • Place the flour and lukewarm water in the food processor bowl. Knead slowly to mix.
  • Add the yeast and mix.
  • Finally add the salt and knead until you obtain a homogeneous dough.
  • Cover the dough with a clean cloth and let stand in a bowl for about 1 h 30 min to 2 h at room temperature. The dough should double in size.
  • Resume and degas the dough.
  • Place in a casserole dish with baking paper.
  • Cover with the lid and let rise at 85° F in the oven until the dough doubles in size (about 30 min).
  • Score the surface of the dough.
  • Close the casserole dish.
  • Bake in a cold oven then light at 450-475° F (preferably rotating heat).
  • Bake during 40 at 45 min.
  • Take out and let cool on a rack.
  • Enjoy !


Pita bread, also called “Lebanese bread”, “Greek bread” or “Turkish bread”, refers to a thin round shaped bread native to the Middle East and commonly eaten in Southeast Europe and the Middle East.
The term “pita” is probably derived from ancient Greek pēktos, which means “solid” or “coagulated, lumps”.
This bread is served as an accompaniment to catch food, or used for sandwichs (kebab,  gyros, falafel,…).

Level of difficulty : easy
Prep time : 25 min
Rest time : 2 h
Cook time : 15 min
Total time : 40 min + 2 h (rest)
Yield : 6 servings
1.5 cup warm water
4 cups flour
1/2 tbsp dry yeast
1 tsp salt
1 tsp sugar

Preparation :

  • In a bowl, add the yeast, sugar and water and mix to dissolve the yeast.
  • Let stand 5 to 10 min until the yeast foams.
  • Add the flour and salt and mix with a mixer hook or with your hands for about 10 min until obtaining an elastic and a little sticky ball.
  • Coat the dough with olive oil, place in a bowl and cover with plastic wrap and a tea towel. 
  • Let stand in a warm place until doubled in size. 
  • Take the dough out of the bowl and gently deflate with your hands with a little flour. 
  • Divide into evenly sized balls of about 1/2 cup. 
  • Stretch the balls with your hands or a rolling pin until they form 8 inch discs. 
  • Press with your fingertips or use a fork to poke holes in the top.
  • Heat a non-stick pan over medium heat and add a little olive oil.
  • Fry each pita bread for about 3 min on each side until lightly colored and still soft. 
  • To keep moisture inside the pan, place the lid on while cooking.
  • Lightly press the pita bread with a wooden spoon on the pan to give it color.
  • Take out and let cool on absorbent paper.
  • Serve and enjoy !