I wanted to name the post Flowers in vase, bread centerpiece, but, somehow Flours seemed more appropriate. At Great British Bake Off is Bread Week and I love baking bread. The signature challenge is a sweet dough with a twist. The technical are dampfnudeln, German steamed bread. The showstopper required the use of three different
I realized that I don’t have a basic bread recipe on my blog. I usually bake wholemeal bread or 50/50 or I try new soda breads. I baked a simple bread for Father’s Day and I took some pictures so I can share my basic recipe. Ingredients for 1 loaf: – 450g strong white flour
In the last month I made only soda bread because I love the texture and taste and it’s ready to be served in 1 hour. When I make bread with yeast, I make a blend of white and wholemeal, usually 50/50. I think the soda bread is delicious with only wholemeal flour, because its texture
I like Fennel, but my husband is not that keen on it, so I made a small batch of savoury Fennel biscuits. If you want more biscuits, double the ingredients. I used vegan hard cheese, which is available at an affordable price in most supermarkets. Ingredients for 12 Fennel Biscuits: – 100g white plain flour
In my last shopping trip to Lakeland I discovered Vitamin C in the bread section, as an additive. I thought it’s interesting and I wanted to try to bake bread with vitamin C. I made yesterday a loaf with fast action yeast and it was beautiful. As we almost finished it, it’s likely I’ll have
I baked rye bread only once a few years ago, but not as a plait. I’m not used to baking my bread like this because I find it easier to put it the baking tray as it is. For the cozonac I’m making the plait from 2 strands of dough. This is one of my
I like potato bread because it’s so different than normal bread, the texture is lighter and it doesn’t take longer to make. Ingredients for 2 loafs: – 400g wholemeal strong flour – 400g white strong flour – 400g mashed potatoes – 550ml lukewarm water – 14g fast-action yeast – salt Mix the flours together, the
