This should really be called the onion and parmesan 8 strand plait loaf but given our analytical brains couldn’t process Paul Hollywood’s instructions (no pictures) to make an 8 strand plait we kept on ending up with a messy knot. Giving up we shaped it some more and bunged it in a 2lb loaf tin. …
Permanent link to this article: http://www.butcherbakerblog.com/2013/03/25/onion-and-parmesan-knotted-loaf/
We all have ingredients we can’t do without. The ingredient that appears in nearly all the dishes we make and our cupboards are full of its variants. For me,and probably a great deal of the population, it is salt. Fish & chips are not the same without the salty tang and bread made without salt is …
Permanent link to this article: http://www.butcherbakerblog.com/2012/12/14/salted-caramel-chelsea-buns/
Sometimes I get stuck in a rut with bread falling back on my favourite recipes. In local markets Claybrooke Mill often have a stall. They are a Leicestershire based mill that has milled award-winning flour since 1987 and are well-regarded locally. Many local producers use their products. As well as regular flour they sell strong flour mixes that …
Permanent link to this article: http://www.butcherbakerblog.com/2012/12/10/chilli-blue-cheese-bread/
This summer holiday I ran a bread making workshop for children(age 4-11) where we made pizza and shaped rolls. Last year on my summer cookery club we made both focaccia and pizza so most of the pupils attending this year knew the basics of kneading dough. Bread dough is such a fabulous medium for children …
Permanent link to this article: http://www.butcherbakerblog.com/2012/09/02/animal-bread/
My breadmaking has fallen by the wayside recently. Life and lack of organisation got in the way. After another tasteless pappy supermarket loaf I decided to get back on the breadmaking wagon. I’ve seen Pain d’Epi before but have never attempted to make it myself. It is a great deal easier to make than it …
Permanent link to this article: http://www.butcherbakerblog.com/2012/06/11/pain-depi-wheat-stalk-bread/
These are fabulous fruit buns that are based on a savoury tomato & basil bread recipe I’ve been using in classes. They are perfect for introducing basic bread in a short lesson time because there is no yeast, so no rising time to worry about. It uses a surprising ingredient to make the bread lovely …
Permanent link to this article: http://www.butcherbakerblog.com/2012/02/06/fruit-buns/
As some of you know I teach cookery. In one of my roles I’m an Adult Education Tutor at evening classes of which I thoroughly enjoy. The women in one particular group have helped to shape what they would like to learn this term. They all mentioned how they wanted to master bread. Unfortunately in …
Permanent link to this article: http://www.butcherbakerblog.com/2011/10/31/quick-cheese-onion-rolls/
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