Canapes (vegan), made with a bread dough

Ingredients : 200g strong white flour   1 teaspoon bouillon powder 1 teaspoon mixed herbs 1 clove garlic, minced 1 tsp fresh yeast 125ml luk...

Bread - in 13 minutes

As I only said to my new Family Learning class in Weston Zoyland this morning, “You’re never out of bread with a bag of self raising flour i...

Sausage rolls with wholegrain mustard

(makes 12  parcels) Ingredients: 400g (or 2 mugs) strong white flour 1/2 tsp salt 250ml (or 2/3rds mug) lukewarm water 1 rounded teaspoon fr...

Planning for the 4th session - fruited and sweetened breads

Each of you will have the opportunity to make 9 different breads with two different doughs: First the fruit dough for all the different fru...

Evening course - 3rd week

All of my students, 7 of them including a new student, are on email, so I thought I'd take advantage of that to give them advance warnin...

Evening breadmaking course, Autumn 2010

It's my intention to create a portfolio of pictures of bread made by my students as a result of this course. Here's the first - some...

Letter of introduction to the evening breadmaking course

Dear Student, Breadmaking at Court Fields Community School, 7-9pm on 29 th September I’m delighted to hear that the course is going ahead, ...

Evening breadmaking course in Wellington

Planning for this course...(Including letter of introduction ) We're making 2 sorts of soda bread (choice of) and a yeast-risen dough ou...

Breadmaking courses - update

Here's the info on the courses I was hoping to run this Autumn. The Wellington course is going ahead from next Wednesday - but only wit...

Bread Bowls - from trenchers to naan breads

Or: From trenchers , through bread bowls, and pizzas (with a nod to the focaccia) to naans… I call my blog “No bread is an island”, since I ...

First loaf in the chiminea

Made my first loaf the other day in my chiminea – and also the first pizza (actually a calzone) that I actually finished off in there! I’m g...

Two more wood-fired pizzas

It was a beautiful morning, earlier today, "A great day for firing up the chiminea I thought! And a chance to practice my cooking skill...

First pizzas in wood-fired chiminea

Well, first pizza(s) tonight in my new chiminea! (Click here for the first part of the story and here for more recent updates.) Here’s how...

Pane frattau

This is an adaptation of a traditional Sardinian peasants' dish. It is a very loose version of a lasagne, in that it uses bread soaked i...

LENTILS AND RICE WITH MUSHROOMS AND CABBAGE

I'm a great lover of lentils - they are the most versatile ingredient, IMO, and they're so quick and easy to cook they're almost...

Petit pain au chocolat

I'm not a great fan of pain au chocolat made with a croissant dough. I much prefer  them made out of a plain, slightly sweetened dough. ...

Pannetonne (From my BBC archive)

I've made this a few times (but these days I use water instead of milk and egg - still turns out fine). Panettone Ingredients: 200g stro...