On my first trip to Istanbul, I was happy to find that bread is a meal staple; from flat lavash to pide and simit. Over breakfast of cheese, olives and honey, one bread really caught my attention. It's called Pogaça, and is a sweet bread...
In Latin America, particularily in Ecuador, Colombia, the sweeter softer breads are probably relatives of French pain au lait. They're less related to the "concha" breads found in Mexican bakeries, which in texture remind me of a cross between a...
