A to Z Baking Around the World – A Recap

April Roundup

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

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B for Broa from Portugal

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C for Challah from Israel

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D for Deli style Rye bread from USA

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E for Estonian Kringle from Estonia

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F for Focaccia from Italy

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G for Grissini from Italy

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H for Hungarian Bread Ring from Hungary

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I for Insalata Caprese Loaf from Italy

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J for Jamaican Hard Dough Bread from Jamaica

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K for Khachapuri from Georgia

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L for Landbrot from Germany

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M for Montreal Bagel from Canada

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N for Nan-e-Barbari from Iran

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

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P for Pain d’epi from France

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Q for Quick Bread (Beer Bread) from USA

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R for Rewena Paraoa from New Zealand

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S for Sourdough bread with tomatoes and thyme from Switzerland

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T for Taftan from Iran

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U for Ukrainian Christmas Bread (Kolach) from Ukraine

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V for Vienna Bread from Austria

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

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X for Xacuti Khara Bread from India

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Y for Yang Pabbang from Korea

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Z for Za’atar Pull Apart Bread from England 

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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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11 thoughts on “A to Z Baking Around the World – A Recap

  1. Kudos ! Those stats on this BM show your achievements ! I have simply one word Wow ! Truly the way you have done this marathon is commendable. Beautiful round up which will be so helpful .

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  2. Amazing round up Sowmya. Kudos to your research skills and efforts in baking all these breads for the marathon. You have made your Blog proud — hats off to you.

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  3. Sowmya, my eyes literally popped up seeing your collage!..Girl what a beautiful book cover it would make!..and have my jaws dropped seeing how much you managed to attempt with this 26 days..some of the methods I will have to check out..great job and pat yourself for me as well!

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  4. Sowmya, I started bookmarking many breads from your series and then halfway through realized that I will just bookmark your round up post as I would end up bookmarking each and every one. What a great marathon this has been and loved to bake along side of you!

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  5. Lovely roundup Sowmya. Hats off to you for baking bread recipes every day through out the month. Bookmarked most of the dishes.

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  6. Pingback: Protein Rich Dishes – a mega marathon | Bread Therapy

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