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18th’s century quick little breads

January 31, 2011
Evi Voutsina is a greek food historian, cook and writer who has a rare sense of economy in cooking and ingredients, imagination along with a simplicity that make her unique in her field.

When I was given her book “The bread” as a gift a few years ago, I started baking as many breads as I could at once. Then, the book lied quietly on my bookselves among others until now, that I took it in my hands once again and started browsing through its pages and… there it was!

A recipe about these little breads that don’t need kneading, nor any kind of blowing and have their story as well!

Evi Voutsina says: “Bread without yeast, or soda, or baking powder, or any kind of blowing just like these little ones, were very common in Europe and America in the 18th century, when the kneaded bread wasn’t enough. In this recipe, the rising of the bread is due to the eggs. They are very tasty, ideal for breakfast and they are better if eaten hot”.

I absolutely agree with her and I will add this: use very fresh eggs, so as the bread doesn’t smell!










  • 200 gr all purpose flour
  • 120 gr corn flour
  • 4 eggs
  • 1/3 tsp salt
  • Pinch of cinnamon
  • Pinch of nutmeg
  • ½-1 cup of warm milk


  1. Preheat the oven at 428ο F. Grease with butter or olive oil a 12 case muffin mould.
  2. In a big bowl whisk the eggs –not too much- and add salt, spices and both flours. Mix well.
  3. Add warm milk little by little and keep stirring until a thin porridge is formed that flows from the spoon.
  4. Share the porridge to the cases and bake immediately for about 20-30’. Do the toothpick test –put it down the centre of a bread and if it comes out clean then it’s done. If you use a big mould, it takes more time, about 40-45’.
  5. When they are ready, take them out of the cases, put them on a rack and cover them with a clean towel for a while –if you can stand this and not eat them at once!

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