BOOgasse Bread!
From the misty hills of southern France comes Fougasse, traditionally baked into beautiful leaf shapes for tearing and sharing. But this Halloween, we’re putting a spooky twist on the classic by shaping our Boogasse breads into ghostly figures and haunted faces instead of leaves.
Our Boogasse swaps olive oil for golden British rapeseed oil, adding a sunny, home-grown ... Read more
Fougasse
Fougasse hails from the south of France, where it’s baked into beautiful leaf shapes and served warm alongside meals often with a good glug of olive oil and a glass of wine (or two). Traditionally Fougasse was used by bakers to test their oven’s heat (baking a small amount of dough before baking larger breads), fougasse has now grown into a rustic leaf shaped favourite ... Read more
Simple White Yeasted Loaf Recipe
There’s something special about a simple homemade loaf. This one bakes up soft and light, perfect for everyday sandwiches, golden toast or just a warm slice with butter and jam straight from the oven. With just a few basic ingredients, it’s a lovely recipe to have on hand whenever you fancy fresh bread at home.
P.S. Once you’ve perfected this ... Read more
Matthews Cotswold flour development baker Sophie has shared this recipe for Rustic Olive Rolls with us using the Matthews Cotswold Pizza Flour.
"The Matthews Cotswold Pizza Flour is a much more versatile flour than you might realise – it’s obviously great for making delicious pizza bases, but it can also be used for a multitude of other recipes. As a baker, it’s one of my ... Read more
Tear & share brioche with a pesto and cheesy filling
Having a soft and sumptuous, comforting and tasty brioche that is stuffed with cheese and pesto is a marvellous thing, but to share it is even better.
This is a great way to use up any odd bits of cheese that are knocking about in the fridge. This recipe is with pesto but you could just as easily use tapenade, semi dried tomatoes, Marmite ... Read more
Having some fun with your baking is always a good idea and getting a great result that tastes as good as it looks is what its all about. Picture Perfect Pumpkin Bread Recipe gives you just that.
I love soup and not just for the autumn, but when the pumpkins are in season I stock up the freezer with homemade soup to see me through the winter.
While pumpkin soup making I had some leftover roasted ... Read more
I really like the contrast made between the jet black ciabatta burger buns topped with contrasting sesame seeds, and the deep yellow crispy-coated halloumi, topped with a spicy sauce - they are fun to make and are a tasty treat for a Halloween night.
The buns are soft and airy - softer still with the addition of the carbon powder - and sprinkled with sesame seeds for a little contrast and ... Read more
You've made your delicious Danish-Style Rye Bread. Now, here is how to make some open sandwiches just as you see in Denmark.
When people hear “potato on bread” most think about a chip butty...but in Scandinavia the open-topped sandwich is a staple for lunch and their potato topped rye bread is absolutely delicious.
Here is a simple recipe for you to try on a nice slice of ... Read more
My Danish-Style Rye bread recipe comes from my 22 years living in Copenhagen, where people either bake or buy rye bread for their family every week. Indeed, most Scandinavians eat rye bread daily and the Danes are no exception. Similarly to crispbread (like Ryvita), everyone from little kids to burly men eat what looks like dainty slices of rye bread for their lunch.
It wasn’t until I tried ... Read more
Make 6 jet black brioches for a bit of fun - why not make some with and some without the carbon powder for an interesting mix!
Mix the flour with carbon powder, dried yeast, sugar and vanilla powder then mix in eggs, honey, milk and rum.
Knead by hand for about ten minutes or using a mixer for 2-3 minutes, then add the butter cut into pieces and knead again until it is completely ... Read more
