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I like alliteration. You could say I am a fanatical follower. I could think up all kinds of wonderful words to describe this beautiful, bountiful bread, but let’s suffice with the recipe reveal. And don’t laugh at the silly mug, … Continue reading
This gallery contains 6 photos.
This recipe is reproduced with the kind permission of Dan Lepard and produces the “Mill loaf”. It can be found in his excellent book “The Handmade Loaf”. I’m going to assume that you’re going to bake on a Sunday, and … Continue reading
Yes I am intolerant, but enough about me. I’ve lost count of the times I’ve read about food “intolerance”. What does it really mean? Is it the GP’s way of saying “I have no idea, don’t eat wheat, you’ll be … Continue reading
Yes, Yes, I know I’m lazy. Let’s move on. 100 g leaven 10 g fresh yeast 2 tbsp black treacle 60 g roughly chopped blanched hazelnuts 350 g body temperature water 15 g salt 350 g strong white bread flour … Continue reading
This gallery contains 3 photos.
Easter schmeaster. Eat these when you fancy. Apparently there is a bit of controversy about hot cross buns, with The Dean of St Albans recently getting his cassock in a knot about it. Interestingly, crosses were placed on bread and … Continue reading
This gallery contains 3 photos.
How kitsch is that? Babycham?! Oh yes. So put on your leather caps, your builders helmets, and start singing “YMCA” The inspiration for this was the perfect marriage of pears and stilton. Did you know that Babycham is actually sparkling … Continue reading
This gallery contains 5 photos.
Have your partners and mates bowing down at your feet when they taste these stout beauties. The making of these couldn’t be simpler, but how impressed will people be when you said you knocked these up before lunch? They will … Continue reading
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Inspired by all things Russian, this goes fabulously well with pate, ham, foie gras – anything meaty. It’s more usual to fine rye mixed with raisins but I think sultanas work better, and they absorb the vodka and puff up … Continue reading
This gallery contains 5 photos.
The quintessential French bread. So many ways to make these your own – and this is mine: Makes 7 or 8 depending on how big you like them. 250g leaven 400g white flour 50g rye flour 275g water 10g salt … Continue reading
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The inspiration for this was twofold. First, Zoay recently sent me a recipe for how to make bread from leaven in a breadmaker, and second, I saw a video on the New York Times website of how to make quick … Continue reading
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