A to Z Baking Around the World – A Recap

The April Mega Marathon, Baking around the world, was about baking 26 dishes, one from each alphabet A-Z from different countries of the world without a repeating a country more than twice. I had chosen to bake only breads for the entire month which was a thrilling and satisfying experience. Before commencing on the roundup, there are certain things I found interesting. In this one month, I have blogged about-

• 26 Bread Recipes
• From 22 different countries
• 5 different types of breads – stuffed breads, bread with toppings, braided breads, decorative breads, loaves, artisan breads,
• Using 4 different types of flours – All purpose flour, Rye flour, Whole wheat flour, Cornmeal, Buckwheat flour
• With 6 different leavening agents – baking powder, instant yeast, wholewheat sourdough, potato sourdough, all purpose flour sponge, rye flour starter
• Trying 9 different methods -regular instant yeast and two risings, one rising, a day old starter, 2 day old starter, an hour old sponge starter, baking in a cold oven, baking with ice cubes, baking with steam, baking with a glaze / roomal on the dough

As you can see I had a fabulous time and learned so much from this whole experience. Of course, there are other things I wanted to accomplish like using more flours like spelt, finger millet, etc. and some other methods which I had to give up due to lack of time and plan. But overall I am reasonably satisfied with this month long blogging. This is my second mega marathon. My first one was in September when I blogged about 26 different soups. Now that I think about it, the combination of soups and breads is a classic. Now, on to the round-up

A for Ajdov Kruh from Slovenia

B for Broa from Portugal

C for Challah from Israel

D for Deli style Rye bread from USA

E for Estonian Kringle from Estonia

F for Focaccia from Italy

G for Grissini from Italy

H for Hungarian Bread Ring from Hungary

I for Insalata Caprese Loaf from Italy

J for Jamaican Hard Dough Bread from Jamaica

K for Khachapuri from Georgia

L for Landbrot from Germany

M for Montreal Bagel from Canada

N for Nan-e-Barbari from Iran

O for Olive Bread from Mediterranean (France / Greece / Spain)

P for Pain d’epi from France

Q for Quick Bread (Beer Bread) from USA

R for Rewena Paraoa from New Zealand

S for Sourdough bread with tomatoes and thyme from Switzerland

T for Taftan from Iran

U for Ukrainian Christmas Bread (Kolach) from Ukraine

V for Vienna Bread from Austria

W for Water Bread (Pain de Agua) from Puerto Rico

X for Xacuti Khara Bread from India

Y for Yang Pabbang from Korea

Z for Za’atar Pull Apart Bread from England 

That’s it from me for now. Do check out the blogs of my fellow marathoners for some amazing baked dishes from across the world.

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