Claudia&Julia's blog

You’ve probably heard of pan de muerto (or pan de los muertos), a recipe that every year, as All Saints' Day approaches, grows more popular worldwide. It’s a rich, tender, and flavorful bread with a very characteristic shape (with strips of dough shaped like bones crossing it on top).

I confess I'm in love with focaccia, whatever way it's seasoned. Dressed simply with extra virgin olive oil, a little salt and rosemary, I find it delicious both to accompany some cheeses or the lunch salad, and to eat on its own. If you like it as much as I do, I invite you to make this Mediterranean focaccia recipe, which with the touch of ham, is delicious.

Baking bread is always one of the best options we can choose when we want to switch off and relax a little. But, if we also want to foster our more creative side, we can make a different shaping like this Pan Pelota.

I love raisin bread, and I couldn't go without a recipe that turned out great in the bread machine, because it makes breakfasts or mid-morning and afternoon snacks much easier. I wanted a loaf well filled with raisins, with a crunchy crust—the kind that crunches when you press it (yes, even though it's a bread machine loaf)—and dense, and this recipe meets all those criteria.

I bring you a braided bread very traditional in countries like the Czech Republic or Slovakia. Its name is vianočka and it is a soft sweet bread with a delicious hint of vanilla. Its name comes from the word vianoce, which means Christmas, and the braid originally represented baby Jesus wrapped in his little blanket. But nowadays it is not made only at Christmas; it is enjoyed throughout the year.

Salt tortas are one of the most popular traditional recipes of the Vega Baja del Segura. There isn’t a child who hasn’t taken a torta to school to enjoy at recess, and along with the "miguicas" tortas (my favorites) they are one of the most common snacks among the kids in my area.

Vienna bread turned into a baguette and piled high with chocolate chips — can anyone resist this delight?

Vienna bread is reminiscent of brioche: tender and rather sweet. Its preparation includes milk, butter and eggs, and it’s a dough that can easily remind you of brioche.

I like Asian food more and more every day, and today I invite you to make a recipe that I fell in love with the first time I tried it: fluffy steamed buns filled with a delicious red bean paste. It's a traditional Korean recipe, very easy to make, and I hope it surprises you as much as it surprised me.

Healthy, easy, quick, and gluten-free, this chickpea bread is the perfect recipe for making a fast, very digestible loaf. Pair it with cream cheese, or use it to accompany roasted vegetables, sun-dried tomato, softly sautéed onion... It will be the ideal combination!

Today we're going to prepare a very traditional focaccia because, besides a dough in the pure Italian style, we'll add mozzarella and give it the Liguria touch thanks to the seductive aroma of taggiaca olives. And we'll also add romesco; spices must never be missing.

Yes, today you'll discover how to make traditional pizza dough! With this recipe, we focus on those classic pizzas, with a thick-textured crust and a delicious, bread-like crumb.

Zucchini takes center stage in this skillet bread recipe: the zucchini bread recipe becomes a staple once you've made it just once. The zucchini gives the bread plenty of juiciness, while goat cheese adds intensity. You have to try it!