Breads Recipes

Scottish Oatcake

Saladmaster Recipe Sottish Oatcake by Cathy Vogt

Bannock, which originated in Scotland, is a round, unleavened bread originally made from oats in the west of Scotland. Oatcakes have been...

More Recipes

Making cornbread on top of the stove
Cornbread is a delicious and festive addition to any meal. Fresh and dried cranberries add a pop of sweet and tart flavor. No need to turn the oven on!
Saladmaster Recipe Savory Chine Crepe (Jian Bing)

Not commonly found in any restaurant, these Savory Chinese Crepes are a local treat that is commonly sold in Northern China by traveling food vendors. Before this was a challenge to cook, but now you can enjoy these crepes anytime ...

Saladmaster Recipe Piadina by Cathy Vogt

Piadina is a thin flatbread cooked throughout the towns of Emilia-Romagna. This traditional flatbread is popular at food stands; they are made to order and stuffed with a variety of fillings.

Saladmaster Recipe Arepas by Cathy Vogt

Arepas are a type of flatbread made with precooked corn flour and are eaten daily in Venezuela and Columbia. Recipes vary in different regions; Columbian arepas are generally thinner while Venezuelan arepas tend to be thicker. Precooked corn flour,...

Saladmaster Recipe Piaya by Cathy Vogt

Piaya is an unleavened sweet bread served for dessert or as a sweet snack that is filled with a rich and gooey filling made with muscovado sugar. A product of the Negros provinces, the sugar capital of the Philippines, muscovado sugar is a partially...

Saladmaster Recipe Low-Fat Veggie Confetti Muffins

Packed with fresh veggies, these wholesome muffins are a quick and easy snack to make for breakfast or to take along as a snack.

Making cornbread on top of the stove
Cornbread is a delicious and festive addition to any meal. Fresh and dried cranberries add a pop of sweet and tart flavor. No need to turn the oven on!
Saladmaster Recipe Savory Chine Crepe (Jian Bing)

Not commonly found in any restaurant, these Savory Chinese Crepes are a local treat that is commonly sold in Northern China by traveling food vendors. Before this was a challenge to cook, but now you can enjoy these crepes anytime ...

Saladmaster Recipe Piadina by Cathy Vogt

Piadina is a thin flatbread cooked throughout the towns of Emilia-Romagna. This traditional flatbread is popular at food stands; they are made to order and stuffed with a variety of fillings.

Saladmaster Recipe Arepas by Cathy Vogt

Arepas are a type of flatbread made with precooked corn flour and are eaten daily in Venezuela and Columbia. Recipes vary in different regions; Columbian arepas are generally thinner while Venezuelan arepas tend to be thicker. Precooked corn flour,...

Saladmaster Recipe Irish Soda Farl by Cathy Vogt

Irish soda farl is a popular quick bread in Northern Ireland and very simple to make. Farl refers to quadrant shaped cakes that are traditionally cut into fourths. This quick-bread became popular in households, perfect for unexpected guests, served...

Saladmaster Recipe Injera (Ethiopian Flatbread) by Cathy Vogt

Injera is a staple Ethiopian flatbread that is served with almost every meal. Injera is used as a serving dish and an eating utensil to scoop and sop up curries, stews, lentils and wet dishes. The distinctive flavor comes from Teff flour made from a...

Saladmaster Recipe Icelandic Flatbread (Flaikaka or flatbraud)

Baking flatbread is an Icelandic tradition dating back centuries. When Icelandic homes did not have stoves flatbread was cooked on a pot that was turned over and placed on top of the embers. Pottbraud, or pot bread, was a simple recipe of rye and...

Saladmaster Recipe Spanish Olive Oil Tortas with Orange and Anise by Cathy Vogt

Tortas de Aceite are Spanish olive oil flatbreads. These hand-flattened tortas are made by local women in Seville, Spain where they have been made since 1910. Delicious, fruity Spanish olive oil with a variety of flavorings from: sweet,...

Saladmaster Recipe Arepas by Cathy Vogt

Arepas are a type of flatbread made with precooked corn flour and are eaten daily in Venezuela and Columbia. Recipes vary in different regions; Columbian arepas are generally thinner while Venezuelan arepas tend to be thicker. Precooked corn flour,...