Covered pizza - or pizza with a lid

When I make a pizza I start with the base. I make sure the dough is full of flavour by adding various ingredients - often what I have hangin...

Grissini

Ingredients : 200g strong flour of your choice - I prefer half and half wholemeal and white 1/4 teaspoon salt 125ml lukewarm water 1 rounded...

Hungarian chocolate bread

In the summer of 1998, as the Chairperson of the Community Education committee at a local comprehensive, I helped organise a visit to Hungar...

Calzone in the chiminea

Firing up the chiminea today, so I thought I'd make a calzone or two. I still haven't quite figured out how to bake a straightforwar...

LARDY CAKE

There are many versions of lardy cakes, with varying amounts of lard, fruit and sugar. Here is one typical suggestion. You can, of course, u...

Belgian buns

These were made with dried cranberries, soaked for a little while. Rolled up, sliced and flattened - and put to prove. Ingredients: 400g str...

Fougasse (with variations)

Ingredients : 2 mugs or 400g strong flour of your choice - I prefer half and half wholemeal and white 1 /2 teaspoon salt 250ml (or 2/3 mug )...

Teaching the homeless

I've just started a course teaching breadmaking to a group of homeless guys in a hostel. Last week each student made 3 soda breads : pla...

Schiacciata con l'uva – Two-harvest bread (Gluten- and yeast-free)

Made this a while ago - just found it whilst looking for gluten-free recipes in my files. (The ingredients for a wheat flour version are bel...

Brilliant teaching session today – despite forgetting the yeast!

Held a Family Learning session at Weston Zoyland Primary School this morning - only the 3 rd session of a course that started back in Novem...

BASIC CHEESE AND TOMATO PIZZA

Ingredients: 200g (1 mug) strong white flour 1/4 tsp salt (optional) 125ml (1/3 rd mug) lukewarm water 1 teaspoon fresh yeast, crumbled Spl...