Ubi, served as a potato dish as well as an ingredient, is the Filipino word for purple yam. Its flesh is a marbled violet color and is well-known for its aroma.

#Ubi Dough:	#Light Dough:
100 g Bread flour 25 g Philippine purple yam powder(ubi)angiesrecipes 18 g Sugar 1 g Salt 2 g Instant dry yeast 40 g Tangzhong Starter 40 g Warm milk 12 g Egg 15 g Butter	125 g Bread flour 18 g Sugar 1 g Salt 2 g Instant dry yeast 40 g Tangzhong Starter 40 g Warm milk 12 g Egg 15 g Butter

1. Prepare the ubi dough by placing all the ingredients except butter in a mixing bowl. Mix with dough hook at slow speed for 1 minute. Switch the speed to medium and continue mixing until a dough forms. Add butter gradually and mix for approx. 5 minutes on medium speed until gluten is fully developed, i. e. elastic, smooth, non-sticky and leave from sides of mixing bowl. Prepare the light dough at the same way.
   
   
2. Place the two doughs in two lightly greased plastic bags separately and let rise for about 45 minutes at the warm area. Once they are doubled in bulk, punch down and allow the doughs, covered, to rest on a lightly floured work surface for 10 minutes.
   
   
3. Roll out each dough to a rectangle, about 22x10cm. Place purple taro dough atop the light and roll up tightly, beginning at short side. Place in a greased 26cm loaf pan. Cover and let rise till double in bulk, 45 to 60 minutes. Bake at 170C/340F for 30-35 minutes or until done. Remove from pan and let cool on a wire rack.

Recipe adapted from Dan Lepard The Handmade Loaf , which I have and strongly recommend !

120 g Plain whole milk yogurt angiesrecipes 245 g Whole milk at 20C/68F 10 g Fresh yeast, crumbled 30 g Inverted sugar syrupangiesrecipes 430 g German #550 flour

50 g Buckwheat flour 7 g Salt 25 g Warm melted unsalted butter 2 tsp Olive oil

1. In a large bowl, whisk together the yeast with yogurt, milk and inverted syrup. Add the flours and the salt, and squeeze the lot together with your hands until you have a soft, sticky dough and the flour and liquid have evenly combined. Pour over the warm melted butter and then squeeze this into the dough. Scrape any remaining dough from the hands. Cover the bowl and leave for 10 minutes.
   
   
   
   
2. Rub 1 tsp of olive oil on the work-surface and knead the dough for 10 seconds, ending with the dough in a smooth round ball. wipe the bowl clean and rub with 1 tsp olive oil, return the dough to it, cover and leave for a further 10 minutes. Repeat this light kneading twice more, at 10 minute intervals, then leave the dough for 30 minutes.
   
   
   
   
3. Line a deep 12x20cm loaf tin with baking paper. Divide the dough into two equal pieces and shape each into a ball. Drop them into the prepared tin and cover with a cloth. Leave to rise until almost doubled, about one and a half hours.
   
   
4. Preheat the oven to 210C/410F. Brush the top of the loaf with a little cream and bake for 15 minutes, then lower the heat to 180C350F and bake for a further 30 minutes until the top of the loaf is golden brown. Remove from the tin, and leave to cool on a wire rack.

Saltless, yet it is never bland! This Tuscan bread is more substantial than the French bread, and although it hasn't the airy lightness of a French baguette, it is not heavy like some German bread either. Fresh tomatoes and basil layered on a large slice of Tuscan loaf would make a perfect snack or like what I did, spread the bread with cheese Toscana
angiesrecipes.
One explanation of the saltless bread is that the Tuscans, well known for being tightfisted couldnt bear to pay the government salt tax and chose instead to make bread without it. Perhaps, but gastronomes point out that the Tuscan bread is perfectly suited to their cuisine, which is full of strong flavors.

250 g German #550 flour angiesrecipes 400 g Boiling water 350 g German #550 flour

110 g Water at 20C/68F 1 package / 7 g Instant dry yeast 30 g Olive oil

1. 
   Pour the boiling water over the flour in a bowl. Stir until you have a smooth thick paste. Cool and and let rest covered with a plastic wrap overnight in the fridge. The next day, take the dough out of the fridge and let rest for an hour to bring the paste to room temperature.
   
   
   
2. 
   Place the paste and the rest of the ingredients in the bowl of your stand mixer and stir on low speed until combined. Increase the speed to medium and continue mixing until the dough is smooth and leave from sides of mixing bowl. Transfer the dough to a lightly oiled bowl. Cover and let rise until double in bulk, about one hour. Turn the dough onto a lightly floured work surface and divide it in half. Round each dough up and let the dough balls rest, covered, for 15-20 minutes.
   
3. After resting, shape the dough into batards. Proof the shaped batards, covered,on a piece of parchment paper or in moulds or pans for about one hour. Meanwhile, preheat the oven and the bricks to 220C/450F. Once the dough has doubled in size, sift flour on the surface of the batards to create a rustic appearance. Score the bread and carefully transfer them on the bricks in the oven. Bake the bread for 50 minutes. Cool on a wire rack.
   
   

Poppy seeds, rich in fat and proteins, and having a distinctive aroma, are a classic addition to bread, cookies, and cakes. This sweet roll is very popular in Germany.

#Dough:	#Filling:	#Icing:
410 g All-purpose flour 30 g Milk powder 42 g Sugar ¾ tsp Salt 9 g Active dry yeast 1 Egg 127 ml Lukewarm water 130 g Water Roux Starter-Tangzhong 30 g Butter	500 ml Milk 250 g Poppy, angiesrecipes ground 1 package / 37 g Vanilla pudding (or 3 tbsp Cornstarch+1 tsp Vanilla extract) 4-6 tbsp Honey 2 tsp Cinnamon 1 Lemon peel, grated 80 g Almond, chopped or sliced	70 g Icing sugar 15 ml Lemon juice 16 Candied cherries angiesrecipes

1. 
   Place all the ingredients for the dough, except butter, in a mixing bowl fixed with a dough hook and beat at slow speed for 1 minute. Switch to the medium speed, and continue to beat for 3 minutes until a dough forms. Cut in butter gradually and mix for approx. 5 minutes until gluten is fully developed, i. e. elastic, smooth, non-sticky and leaves from sides of mixing bowl. Place the dough in a lightly greased bowl and let rise until doubled in volume, about 1 hour.
   
2. 
   While dough is rising, prepare filling. Cook 400ml milk with ground poppy in a pot for 3 minutes over the medium heat. Combine together the pudding powder, 100 ml milk, honey, cinnamon and grated lemon peel and add in the poppy-milk mixture. Boil and stir in sliced almond. Blend thoroughly. Cool down and ready to use.
   
3. Turn dough out onto a lightly floured surface and divide it into half, each about 430 grams. Divide into thirds. Press and roll each part into a 25cmx30cm rectangle.
   
4. 
   Spread the poppy filling and tightly roll up. With a serrated knife, cut the roll into 8 sections. Place them in a baking tray lined with parchment paper and let rise for another hour until doubled in volume. After proving, brush them with egg wash. Garnish with a candied cherry in the middle and bake in a preheated 180C/350F oven for 15 minutes. Sift the icing sugar into lemon juice to combine and brush over top of bread rolls.

Longan fruit contains several vitamins and minerals and large amounts of vitamins A and C. The Chinese name for this fruit is long yan rou/龙眼肉, which literally means “dragon eye flesh”. The dried flesh is taken as a tonic and treatment for insomnia and neurasthenic neurosis.

340 g Spelt dinkel #630 flour angiesrecipes 80 g Spelt dinkel wholewheat flour angiesrecipes 120 g Rye sourdough starter 30 g Rock sugar

110 ml Warm water 8 g Salt 1 tbsp Olive oil 3-4 tbsp Dried longan fruit angiesrecipes

1. 
   Combine sourdough, spelt wholewheat flour, and water in a bowl of the mixer. Cover and let stand at the room temperature until active, about 3 hours. Add in spelt flour and sugar. Beat for 2-3 minutes, then mix in olive oil and salt until dough ball forms. Finally add in dried longan fruit and knead until the dough has become smooth and elastic.
   
2. Place the dough in a lightly oiled bowl and let rise until doubled, about 2 hours. De-gas, roll and shape the dough to fit a well-greased loaf pan. When the dough is within 1/2 inch of the top of the pan, then put the lid on or cover a bread pan with parchment paper and put a weighted baking tray on the pan.
   
3. 
   Bake in a preheated 200C/400F oven for about 40 minutes. After baking, immediately remove the lid and cool for 10 minutes on a wire rack. Turn out the bread and cool to the room temperature.