You knew it had to happen, after all, it’s September. I think I’ve shown enough restraint. But with “pumpkin spice everything” season upon us, you had to know that I would be sharing some pumpkin recipes. To kick things off, I would like to share my favorite extra moist pumpkin bread recipe.
Featuring Assyrian, Middle Eastern, and other inspirational recipes
BREAD! Hot, steaming, and squishy! With a heavenly scent that beckons all the family members into the kitchen. Each of them begging for the first slice. Smeared with butter, or topped with sharp cheddar cheese, I’m just too weak to resist! In fact, if I could choose one food to eat for the rest of my life, can you guess what it would be?
Assyrians eat A LOT of bread! In fact, it’s usually served with every meal, yes, even with rice! Pita pockets are quite popular, along with samoon. Although all bread is referred to as “samoon” in Assyrian, it also describes a specific type. It has a distinct shape, similar to a flat-football. Sometimes it’s used to make sandwiches, and other times torn in chunks to dip into stews.
Don’t see the specific recipe you’re looking for? Shoot me a message and let me know what you’d like to see featured in a future post. I will make sure to get busy working on it! The most popular bread recipes on my blog include Favorite Fig Cake/Bread recipe, Jalapeno Cheddar Sourdough, and Easy Pita recipe.
I’m finally getting around to posting one of my sought-after recipes; my moist and irresistible fig bread. Some of my friends refer to it as “Fig Bread,” while others call it “Fig Cake.”
This was the first sourdough bread recipe I ever came up with. I loved the idea of Jalapeño Cheddar Sourdough Bread because as I’ve mentioned before, everyone in my family loves spicy food. The cheese is just an added bonus!
Who’s ready to learn how to make some delicious pita bread? Pita bread is probably the easiest bread recipe to master, even the most novice of cooks shouldn’t be intimidated!
For the past year, I’ve been trying to perfect sourdough bread baking. In January, I started my own sourdough starter. Since then, I have baked many a loaf of bread, trying to get it right.