Author: Dan Lepard

Dan Lepard
  1. Japanese-style milk, cream and honey bread

    Japanese-style milk, cream and honey bread This Japanese bread using fresh milk, thick double cream and pure honey has an extra-soft fluffy white crumb with a slightly rich and sweet flavour: it’s sometimes called Hokkaido Milk Bread 北海道生クリーム食パン, or more simply, Shokupan. It has become very popular lately as a counterpoint to sourdough and is arguably - in flavour and texture - the complete opposite. Milk, cream, and butter give the crumb richness, and the honey ... Read more...
  2. Stay-soft white, rye and wholemeal milk loaf

    Stay-soft white, rye and wholemeal milk loaf This is an easy bread to make that stays very soft for days without turning crumbly, making it for me a perfect sandwich loaf. For the flour I used 2/3rds roller-milled white flour and 1/3rd stoneground rye and wholemeal which gives you a great flavour and higher fibre than a regular white flour, but still keeps it light-textured. The recipe uses a kind of very thick gruel – an old word for a soup of starch and water simmered until thick – ... Read more...
  3. Blog post: Marvellous Fruit Mince Pies

    Blog post: Marvellous Fruit Mince Pies Merry Christmas to all you inspiring bakers. If you’re reading this in December it’s officially the start of the annual festive baking season but if you’re reading this in a European summer please put the slice of Christmas cake down and get some sun and exercise outside. I mean, there’s nothing wrong with a little Christmas cheer all year round but for me, at least if not for you, winter is the best time to enjoy Christmas baking. ... Read more...
  4. Recipe: Mince pies with three-grain shortcrust

    Recipe: Mince pies with three-grain shortcrust BakeryBits is known the world over for making it easy to buy and enjoy excellent and unusual stoneground flours, heritage grains, as well as the finest roller-milled flours used by the best artisan bakers. So, we thought that this year our mince pies should continue that celebration and combine stone-milled flour – from one of our many great millers we stock, or out of your own Mockmill – with the finest white flour to produce what we think ... Read more...
  5. Three-grain shortcrust pastry

    Three-grain shortcrust pastry Rich with butter, combining three delicious grains – wheat, rye and spelt – in one very delicious easy-to-make pastry. I used stoneground rye and spelt flours, packed with flavour and texture, combined with roller-milled white bread flour that allows the pastry to roll out easily. The whisky helps to deepen the flavour: you can replace it with water, which will cause the pastry will have slightly more firmness when you bite into it, not a ... Read more...
  6. IGF Fornitalia Spiral Mixers

    IGF Fornitalia Spiral Mixers Have so enjoyed making panettone these last months, from super simple to the complex marvel in the video below, and though I’ll tell you more about my long road to panettone “awakening” I was only able to tackle the complex mixing needed thanks to the power and reliability of IGF Fornitalia's dependable mixers now supplied by BakeryBits in the UK. Founded in 1974 by Giancarlo Fabbri, IGF Fornitalia's aim then and now is to give the most ... Read more...
  7. Glassa for Panettone

    Glassa for Panettone A crisp, nutty, sugary topping for panettone, with a slight crunch from the ground cornmeal and a hint of chocolate from the cocoa. It can be made up to a week ahead and stored in a sealed container in the refrigerator. Rice flour gives a more enjoyable texture to the ‘glassa’ when you chew it – in Italy a mixture of potato starch and rice flour is often used – but if you need to substitute cornflour (what’s known as cornstarch in the ... Read more...
  8. Traditional Panettone, made with commercial yeast

    Traditional Panettone, made with commercial yeast This version of panettone I’ve written for you here follows Massari’s now-classic methods, from his & Zoia’s landmark book on sweet dough making, Cresci: The Art of Leavened Dough , but uses commercial yeast as a base for the mother dough. Massai describes this sort of yeasted method as a very respectable alternative to the one made with natural leaven (known as Lievito Naturale, Pasta Lievitata, or Pasta Madre aka “mother dough”). ... Read more...
  9. Monkeytoney

    Monkeytoney If you love the flavours on a great panettone and enjoy the ease of making monkey bread -  where a bread tin is filled with balls of dough rolled in flavouring – then this combination of the two is for you. I’ve cooked some starch with the milk so the crumb has an extra-soft texture. Easy to make and if you bake it inside one of our panettone paper cases it makes a great gift for Christmas. Best served warmed for 10-15 minutes in a low ... Read more...
  10. Recipe: Chestnut, Sourdough and Rum Christmas cake

    Recipe: Chestnut, Sourdough and Rum Christmas cake A dark rich fruit cake with a tang of sourdough that slices well and keeps for a few months perfectly if wrapped well and stored in a tin. The crème fraiche is boiled with the sugar and baked into the cake, so like butter it will add richness and keep perfectly well. The excellent Mulino Marino Organic Chestnut Flour adds a subtle earthy background to the sweetness of the fruit and honey.Method On Stir-up Sunday place the prunes, raisins, ... Read more...

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