#HomemadeBaking

[anne-may]

Homemade bagels

- 200g Dinkelmehl

- 250g Magerquark

- ein Tl Backpulver

- ein Tl Salz

- ein Ei

- gegebenfalls ein Schuss Wasser

- Sesam und Kümmel zum toppen

- bei 180° Umluft für 25-30min backen

[saras-recipe-journal]

Regular Muffins

Ingredients:

300 g all-purpose flour

150 g granulated sugar

1 tbsp baking powder

1/2 tsp baking soda

1/4 tsp salt

100 g unsalted butter (melted)

2 large eggs

1 tsp vanilla extract

250 mL milk

100 g baking chocolate

Instructions:

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

In a separate bowl, mix egg with the melted butter, then add in vanilla extract, and milk until well combined.

Gradually add the wet ingredients to the dry ingredients, mixing until just combined.

Spoon the batter into the muffin cups, filling each about 2/3 full.

Gently fold in the chopped baking chocolate.

Bake at 200°C for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Enjoy <3

[karamyoussef]

[gagagrne]

Keks sa orasima Potreban materijal: 150g svinjske masti 60g meda 150g mlevenih oraha 1 kašičica vanilin paste 120g smeđeg šećera 2 žumanceta 300g brašna 1 kašičica praška za pecivo Priprema: Mikserom umutiti mast sobne temperature sa žumancima i šećerom. Dodati zatim med, vanilin pastu, brašno pomešano sa praškom za pecivo i mlevene orahe. Sve lepo zamesiti, a zatim uviti u foliju i ostaviti da odstoji nekih 30 minuta u frižideru. Izvaditi iz frižidera, a onda kidati testo i praviti loptice veličine većeg oraha, pa ređati u pleh za pečenje obložen papirom za pečenje. Peći u predhodno zagrejanoj rerni na 200C nekih 20 minuta. Pečene keksiće čuvati u metalnoj kutiji. Lepši su kada malo odstoje, pa je poželjno praviti ih dan-dva ranije pre služenja. . . . #mojegrne #recepti #recipes #foodblogfeed #receptizadusu #comfortfood #instasrbija #cookies #homemadebaking #holidaycookies #domacikeksici #arhivabloga (у месту Bor, Serbia) https://www.instagram.com/p/Cp5wCIDsxYW/?igshid=NGJjMDIxMWI=

[healthybowlrecipes]

How to Make Delicious Breakfast Pastries at Home

What Are Breakfast Pastries?

Definition & History – Origin and Evolution of Breakfast Pastries

What Are Breakfast Pastries?

Breakfast pastries are baked goods traditionally enjoyed in the morning, often characterized by their flaky, buttery, or doughy textures. They can be sweet or savory, incorporating ingredients like fruit, nuts, chocolate, cheese, or spices. Some of the most iconic breakfast pastries include croissants, Danishes, cinnamon rolls, and scones, each offering a unique taste and texture.

Pastries differ from regular bread due to their higher fat content, often achieved with butter or shortening. The result is a tender, crispy, or flaky texture that makes pastries both indulgent and satisfying. While modern pastries are widely available in bakeries, supermarkets, and cafés, their history dates back centuries.

The Origins of Breakfast Pastries

The tradition of breakfast pastries is deeply rooted in European baking traditions, particularly in France, Austria, and Denmark. However, their origins can be traced back even further to the ancient civilizations of Egypt, Greece, and Rome.

Ancient Beginnings: The earliest known pastries date back to ancient Egypt, where bakers used a rudimentary dough of flour and water, sometimes sweetened with honey and dates. The Greeks and Romans later refined these early pastries by introducing butter and lard, creating a more indulgent texture. Roman bakers even had specialized shops selling sweet baked goods, much like today’s bakeries.

The Influence of Medieval Europe: By the Middle Ages, pastry-making techniques had evolved significantly. European bakers began using spices, sugar, and fermented doughs, creating early versions of puff pastry and laminated dough. During this time, pastries became a symbol of wealth and were often served at royal feasts.

The Evolution of Breakfast Pastries

Over time, breakfast pastries developed into the diverse selection we enjoy today. Some of the most famous pastries emerged during the Renaissance and the 18th and 19th centuries, as baking techniques became more sophisticated.

French Influence & the Rise of the Croissant: The croissant, one of the most well-known breakfast pastries, originated from Viennese Kipferl, a crescent-shaped bread that dates back to 13th-century Austria. French bakers refined the recipe in the 19th century, introducing laminated dough to create the delicate, flaky layers we associate with croissants today.

The Danish Pastry Revolution: In the 19th century, Austrian bakers brought laminated dough techniques to Denmark, giving rise to the Danish pastry. This sweet, buttery pastry became a staple in Scandinavian and European breakfast traditions, often filled with custard, jam, or nuts.

Industrialization & Modern Pastries: With the industrial revolution, pastries became more accessible as mass production techniques allowed for pre-packaged, frozen, and ready-to-bake options. Today, breakfast pastries are widely available in cafés, supermarkets, and bakeries worldwide.

Breakfast Pastries Around the World

Each country has put its own spin on breakfast pastries, resulting in a variety of regional favorites:

France: Croissants, pain au chocolat, brioche

Denmark: Danish pastries (Wienerbrød)

Germany & Austria: Strudel, Kipferl

UK & Ireland: Scones, crumpets

Italy: Cornetto, sfogliatella

Spain & Latin America: Churros, empanadas

USA: Cinnamon rolls, bear claws, pop tarts

Today, breakfast pastries continue to evolve with modern baking trends, including gluten-free, vegan, and keto-friendly versions. Whether traditional or innovative, these delightful treats remain a beloved morning indulgence worldwide.

Common Ingredients – Flour, Butter, Sugar, Fillings (Jam, Custard, Cream Cheese)

Breakfast pastries rely on a combination of key ingredients that contribute to their signature textures and flavors. While different pastries have unique characteristics, most share a base of flour, butter, sugar, and various fillings. Understanding these ingredients is essential for making light, flaky, and delicious pastries.

1. Flour – The Foundation of Pastries

Flour serves as the structural base of almost every type of pastry. Different types of flour affect the texture, chewiness, and flakiness of the final product.

All-Purpose Flour – The most commonly used flour for pastries, providing a balanced texture suitable for croissants, Danishes, and cinnamon rolls.

Pastry Flour – Lower in protein than all-purpose flour, this produces a softer, more delicate pastry ideal for scones, biscuits, and pie crusts.

Bread Flour – Contains more gluten and is used for pastries that need extra elasticity, such as chewy pretzels or laminated dough.

Gluten-Free Flour – Alternative flours such as almond flour, coconut flour, or rice flour are used to make gluten-free breakfast pastries.

Why It’s Important: Flour provides structure and elasticity when mixed with water and fat. The amount of gluten (a protein in wheat flour) determines whether a pastry is tender or chewy.

2. Butter – The Secret to Flaky, Buttery Pastries

Butter is the most important ingredient in many pastries because it adds richness, flavor, and flakiness. It plays a crucial role in laminated doughs, where layers of butter and dough create the airy, crispy textures found in croissants and Danishes.

Unsalted Butter – Preferred by bakers for better control of salt levels in the recipe.

European-Style Butter – Has a higher fat content (82-85%), resulting in extra flaky and tender pastries.

Alternative Fats – Some pastries use shortening, margarine, or coconut oil as butter substitutes for vegan or dairy-free options.

Why It’s Important:

Butter adds moisture and richness.

When laminated, it creates separate layers that result in a flaky texture.

It enhances the golden-brown color of baked pastries.

3. Sugar – Sweetness & Caramelization

Sugar not only sweetens pastries but also contributes to texture, browning, and moisture retention. Different types of sugar are used depending on the pastry:

Granulated Sugar – The most common sugar for sweet breakfast pastries like cinnamon rolls and scones.

Brown Sugar – Contains molasses, which adds a deep caramel flavor and extra moisture. Ideal for sticky buns and Danish fillings.

Powdered Sugar – Used for dusting pastries like beignets and strudels, or for making icing and glazes.

Honey & Maple Syrup – Natural sweeteners used in some healthier or artisanal pastries.

Why It’s Important:

Sugar provides sweetness and enhances flavor.

It helps with the Maillard reaction, which creates a golden-brown crust.

It locks in moisture, keeping pastries soft and tender.

4. Fillings – The Flavor Enhancers

Fillings bring an extra layer of flavor, moisture, and texture to pastries. Some breakfast pastries rely heavily on fillings to define their taste and appeal.

Jam & Fruit Preserves

Used in Danish pastries, strudels, and tarts, fruit-based fillings add natural sweetness and tanginess.

Raspberry, strawberry, blueberry, and apricot jams are common choices.

Apple and pear compotes provide a richer, spiced filling.

Custard & Pastry Cream

Creamy fillings add richness to pastries like cream puffs, éclairs, and filled Danishes.

Vanilla custard – A classic filling for Napoleons and éclairs.

Lemon curd – A tart, citrusy filling for tarts and Danishes.

Cream Cheese

Often found in Danish pastries and cheese-filled croissants, cream cheese adds a slightly tangy and smooth texture.

It pairs well with fruit fillings for a balanced taste.

Chocolate & Nut-Based Fillings

Chocolate ganache – Used in pain au chocolat, chocolate croissants, and éclairs.

Nut pastes (almond, hazelnut, or pistachio) – Common in French and Italian pastries.

Peanut butter or Nutella – Popular modern fillings in American-style pastries.

Why Fillings Matter:

They add moisture and richness to pastries.

Different fillings cater to various taste preferences, from fruity to creamy to nutty.

Some fillings provide cultural identity, such as almond paste in French pastries or fruit preserves in Austrian strudels.

Conclusion

The combination of flour, butter, sugar, and fillings is what makes breakfast pastries so irresistible. Whether you love flaky croissants, fruity Danishes, or creamy custard-filled pastries, each ingredient plays a vital role in achieving the perfect taste and texture.

For home bakers, mastering these key ingredients is the first step to creating bakery-style breakfast pastries in your own kitchen!

Why They Are Popular – Convenience, Taste, and Variety

Breakfast pastries have remained a beloved morning treat for centuries, and their popularity continues to grow worldwide. Their convenience, irresistible taste, and endless variety make them a staple for many people, whether they’re enjoyed as a quick bite on the go or as part of a leisurely breakfast. Let’s explore the key reasons behind their enduring appeal.

1. Convenience – The Ultimate Grab-and-Go Breakfast

One of the biggest reasons breakfast pastries remain popular is their convenience. In today’s fast-paced world, many people don’t have time to prepare elaborate morning meals. Breakfast pastries offer a quick, portable, and satisfying option.

Ready-to-Eat & Bakery-Fresh – Many pastries are available at local bakeries, coffee shops, and supermarkets, making them an easy choice for busy mornings.

Minimal Preparation Time – Some pastries, like croissants and Danishes, can be made in advance, frozen, and reheated for a fresh-baked experience in minutes.

Perfect for On-the-Go – Unlike full breakfast plates, pastries don’t require utensils or plates, making them an ideal grab-and-go option for commuters and office workers.

Paired with Coffee & Tea – Many people love enjoying pastries alongside their morning coffee or tea, creating a comforting and energy-boosting breakfast routine.

✅ Example: A person rushing to work can easily pick up a croissant and a latte from a café, enjoying a tasty, no-fuss breakfast on their commute.

2. Taste – A Perfect Balance of Flavor & Texture

The flavor and texture of breakfast pastries make them an irresistible treat. Whether flaky, buttery, crispy, or soft, pastries appeal to a wide range of taste preferences.

Sweet & Indulgent – Many pastries are made with sugar, honey, chocolate, or fruit fillings, creating a deliciously rich and satisfying flavor. Cinnamon rolls, pain au chocolat, and Danishes are perfect examples of this.

Flaky & Buttery – Classic pastries like croissants and puff pastry-based treats have a light, crispy texture that melts in the mouth, thanks to layers of butter and dough.

Savory Options – While sweet pastries are the most popular, savory breakfast pastries (such as cheese Danishes, ham-and-cheese croissants, or spinach-stuffed puff pastries) offer a delicious alternative.

Warm & Comforting – There’s nothing quite like a freshly baked pastry, especially when served warm. The combination of buttery richness and gentle sweetness makes it a comfort food for many people.

✅ Example: A freshly baked apple turnover combines the crunch of golden pastry with the warmth of spiced apples, creating the perfect balance of sweetness and crispiness.

3. Variety – A Pastry for Every Preference

Breakfast pastries come in an endless variety, catering to different tastes, cultures, and dietary needs. From traditional European pastries to modern gluten-free and vegan options, there’s something for everyone.

A. Global Influences

Different countries have their own unique take on breakfast pastries, adding to the worldwide appeal.

French Pastries – Croissants, pain au chocolat, and brioche.

Danish Pastries – Flaky pastries with fruit, custard, or cream cheese fillings.

German & Austrian Pastries – Apple strudel, pretzels, and Kipferl.

Italian Pastries – Cornetto (Italian croissant), sfogliatella, and bomboloni.

British & Irish Pastries – Scones, crumpets, and Chelsea buns.

Spanish & Latin American Pastries – Churros, empanadas, and pan dulce.

✅ Example: A traveler visiting France might try a buttery croissant in Paris, while someone in Italy might prefer a sweeter, denser cornetto with a cappuccino.

B. Sweet vs. Savory Options

Sweet Pastries – Cinnamon rolls, fruit-filled Danishes, pain au chocolat.

Savory Pastries – Cheese-stuffed croissants, ham-and-cheese puff pastries, spinach and feta turnovers.

✅ Example: A café might offer both chocolate croissants and ham-and-cheese Danishes, allowing customers to pick a sweet or savory start to their day.

C. Healthier & Alternative Options

As dietary preferences evolve, so do pastries! Many bakeries now offer healthier versions of classic pastries.

Gluten-Free Pastries – Almond flour scones, oat-based muffins, or gluten-free puff pastry.

Vegan Pastries – Dairy-free croissants, coconut milk custard Danishes, and plant-based cinnamon rolls.

Low-Sugar & Keto Options – Pastries made with almond flour, stevia, or coconut sugar for a lower-carb, lower-sugar alternative.

✅ Example: A health-conscious individual might choose a vegan almond croissant over a traditional one made with butter.

4. Tradition & Nostalgia – A Timeless Breakfast Choice

For many people, breakfast pastries are more than just food—they are a tradition. Whether it’s enjoying a Sunday morning pastry with family, visiting a favorite bakery, or reliving childhood memories, pastries have an emotional connection.

Weekend & Holiday Traditions – Many families bake or buy pastries as part of weekend brunch traditions.

Comfort Food Appeal – The combination of warmth, sweetness, and flakiness makes pastries instantly comforting.

Cultural & Regional Significance – Some pastries have strong cultural ties, such as French croissants, Austrian strudel, and Mexican pan dulce.

✅ Example: A family might have a tradition of baking cinnamon rolls every Sunday morning, creating lasting memories.

Conclusion

Breakfast pastries are more than just a meal—they are an experience. Their convenience, delicious taste, and wide variety make them a global favorite, enjoyed by people of all ages and cultures. Whether you’re savoring a buttery croissant, indulging in a warm cinnamon roll, or grabbing a quick Danish on the go, breakfast pastries are a timeless treat that brings comfort and joy to mornings everywhere.

[vmantras]

Easy Homemade Herb and Cheese Stuffed Bread

Introduction Looking for a unique, mouthwatering recipe to impress your guests? This savory herb and cheese stuffed bread is perfect for any occasion. It combines fresh herbs, gooey cheese, and a perfectly baked crust, creating a delightful experience in every bite. Ingredients For the Dough: 3 cups all-purpose flour 1 tsp salt 1 tbsp sugar 2 tsp instant yeast 1 cup warm water 2 tbsp…

[bearstorevn]

Máy trộn bột Bear từ Bear Store Vietnam là một thiết bị không thể thiếu trong gian bếp của những tín đồ làm bánh. Dù bạn là người mới bắt đầu hay đã có kinh nghiệm làm bánh, máy trộn bột Bear sẽ là trợ thủ đắc lực giúp bạn tiết kiệm thời gian, công sức và đảm bảo chất lượng của từng mẻ bột.

Máy trộn bột Bear nổi bật với thiết kế hiện đại, tinh tế, và chất liệu cao cấp giúp sản phẩm bền bỉ và an toàn khi sử dụng. Với công suất mạnh mẽ và khả năng trộn đều các nguyên liệu một cách nhanh chóng, máy đảm bảo tạo ra những hỗn hợp bột mịn màng, đồng đều mà không gặp phải tình trạng vón cục hay không đều.

Điểm cộng lớn của máy trộn bột Bear là sự linh hoạt trong việc điều chỉnh tốc độ. Bạn có thể dễ dàng chọn tốc độ phù hợp với từng loại bột, từ bột mì cho đến các loại bột đặc như bột bánh mì hay bột pizza. Máy hoạt động êm ái, không gây tiếng ồn lớn, giúp bạn thoải mái sử dụng mà không lo làm phiền những người xung quanh.

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Được trang bị động cơ mạnh mẽ, máy trộn bột Bear không chỉ thích hợp cho các gia ��ình mà còn là lựa chọn tuyệt vời cho các cửa hàng bánh, giúp nâng cao hiệu quả công việc và đảm bảo chất lượng sản phẩm. Máy trộn bột Bear sẽ giúp bạn tạo ra những chiếc bánh thơm ngon, đạt chuẩn chất lượng mà không mất nhiều thời gian.

Với mức giá hợp lý và cam kết chất lượng, Bear Store Vietnam luôn mang đến cho bạn những sản phẩm đáng tin cậy. Nếu bạn đang tìm kiếm một máy trộn bột chất lượng, hãy ghé thăm Bear Store Vietnam để lựa chọn máy trộn bột Bear cho gia đình hoặc cửa hàng của bạn.

Khám phá ngay máy trộn bột Bear tại Bear Store Vietnam qua đường link dưới đây: https://bearstore.vn/may-tron-bot/

#maytronbot #bearstore #maytrongbotbear #dungcungiamay #banhngon #bakingequipment #maytronbotchuan #congthucbanh #homemadebaking #banhngon

[cuanimation]

Indulge in the delightful combination of citrusy sweetness and nutty almond flavor with this gluten-free upside down orange almond cake. Perfect for a cozy dessert or a delightful treat any time of the day.

Ingredients: 3 large oranges, sliced thinly. 1 cup almond flour. 1/2 cup gluten-free all-purpose flour. 1 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup unsalted butter, melted. 3/4 cup granulated sugar. 3 large eggs. 1 teaspoon vanilla extract. 1/4 cup orange juice. 1 tablespoon orange zest.

Instructions: Warm the oven up to 175F 350C. Butter a round cake pan that is 9 inches in diameter. Put a single layer of orange slices on the bottom of the cake pan. Put gluten-free all-purpose flour, baking powder, salt, and almond flour in a bowl and mix them together. Mix the sugar and melted butter in a different bowl until the mixture is smooth. Slowly add the eggs, making sure to mix well after each one. The orange juice, orange zest, and vanilla extract should all be mixed in. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Spread the orange slices out in the cake pan, and then pour the batter over them. Bake for 35 to 40 minutes, or until you can stick a toothpick in the middle and it comes out clean. Let the cake cool for 10 minutes in the pan, then turn it over onto a plate to serve. Feel free to serve the slices hot or cold. Have fun!

[fitzysblogasylum]

[lerenarddenuit]

These cutout sugar cookies are a traditional favorite that are ideal for holidays and special occasions. The dough is simple to handle, and the cookies are deliciously buttery.

Ingredients: 3 cups all-purpose flour. 1/2 teaspoon baking powder. 1/2 teaspoon salt. 1 cup unsalted butter, softened. 1 1/4 cups granulated sugar. 1 large egg. 2 teaspoons vanilla extract. 1/2 teaspoon almond extract. 1 tablespoon milk.

Instructions: In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, beat the softened butter and granulated sugar until creamy. Add the egg, vanilla extract, almond extract, and milk. Mix until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until the dough comes together. Divide the dough in half and shape each half into a flat disk. Wrap them in plastic wrap and refrigerate for at least 1 hour. Preheat the oven to 350F 175C and line baking sheets with parchment paper. Roll out one disk of dough on a lightly floured surface to about 1/4-inch thickness. Cut out desired shapes using cookie cutters and transfer them to the prepared baking sheets. Gather the scraps, re-roll the dough, and cut out more shapes. Bake the cookies for 8-10 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely. Once the cookies are completely cooled, decorate them with your favorite icing and decorations.

Macie D

[hollyherndon]

These chocolate muffins are rich, moist, and perfect for chocolate lovers. They make a great snack or dessert option!

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup unsweetened cocoa powder. 1 cup granulated sugar. 1/2 cup chocolate chips. 1/2 cup vegetable oil. 2 large eggs. 1 cup milk. 1 tsp vanilla extract. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt.

Instructions: Warm your oven up to 350 ?F 175?C and put paper liners in a muffin tin. Whisk the cocoa powder, sugar, baking powder, baking soda, and salt together in a bowl. Now put the eggs in a different bowl and beat them. Then add the milk, vegetable oil, and vanilla extract. Combine well. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Don't mix it too much; lumps are fine. Mix the chocolate chips in slowly. Fill up about two thirds of the way to the top of each muffin cup with batter. In a hot oven, bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. Take the muffins out of the oven and let them cool in the pan for a few minutes. Then, move them to a wire rack to cool completely. Enjoy your homemade chocolate muffins once they are cool.

Andrea

[mariabala]

The sweet strawberries, sour rhubarb, and hearty oats in these muffins make them a real treat. This is a great snack or breakfast food.

Ingredients: 1 cup rolled oats. 1 cup all-purpose flour. 1/2 cup brown sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1/2 cup unsalted butter, melted. 1/2 cup milk. 1 egg. 1 tsp vanilla extract. 1 cup fresh strawberries, diced. 1/2 cup rhubarb, diced.

Instructions: Preheat your oven to 350F 175C. Grease a muffin tin or line it with paper liners. In a bowl, combine rolled oats, all-purpose flour, brown sugar, baking powder, baking soda, and salt. In another bowl, whisk together melted butter, milk, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the diced strawberries and rhubarb. Scoop the muffin batter into the prepared muffin tin, filling each cup about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy your delicious Strawberry Oatmeal Muffins with Rhubarb!

Prep Time: 15 minutes

Cook Time: 20 minutes

Jacob Compton

[saras-recipe-journal]

Šišky with jam

Ingredients:

250 g all-purpose flour

1 egg

100 mL milk (warm)

1 tbsp granulated sugar

1 pinch of salt

1 tbsp unsalted butter (melted)

1 tsp baking powder

Your favorite jam (for serving)

Instructions:

In a large bowl, mix the flour, sugar, salt, and baking powder.

Add the egg, warm milk, and melted butter. Knead until you get a smooth, soft dough. If it’s too sticky, add a little more flour.

Divide the dough into small pieces and roll them into balls or oval shapes (about the size of a walnut).

Heat oil in a deep frying pan or pot to about 170°C (340°F). The oil should be deep enough to fully submerge the šišky.

Carefully place the šišky into the hot oil, frying in batches to avoid overcrowding.

Fry for about 3–4 minutes, turning occasionally, until they’re golden brown and crispy.

Lastly remove them with a slotted spoon and drain on paper towels to remove excess oil.

Enjoy <3

[fourecipe]

🥐✨ Experience the ultimate comfort with these Flaky and Tall Mile-High Biscuits! Perfect for breakfast or a side to any meal. 

[gagagrne]

{NOVO} Pogača „Zvrk“ Recept potražite na blogu #mojegrne klikom na link u opisu profila. Ja sam je pravila po receptu sa Željkinog bloga @mamina_jela ☺️ . . . #recepti #recipes #foodblogfeed #receptizadusu #comfortfood #instasrbija #baking #ilovebaking #homemadebaking #pogaca (у месту Bor, Serbia) https://www.instagram.com/p/CoeiMx_MrY2/?igshid=NGJjMDIxMWI=

[foodwithrecipes]

Potato and Rosemary Focaccia. Using whole wheat flour instead of refined flour can provide more fiber, vitamins, and minerals. Fiber is beneficial for digestive health. Read full recipe

https://foodrecipesoffical.com/wp-admin/post-new.php

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