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. This recipe is inspired by a version from the renowned Japanese baking school Mamapan. ... Read more
The beauty of malt powders, syrups and grains is how their complex flavours and colours occur directly from nature’s own transformation process. As grains sprout, sugars are created, then slow drying and toasting enhances their sweet flavour, and the result is malt. So in this loaf, whole grains and four different types of malt combine with cooked pumpkin and toasted hazelnuts to create the most ... Read more
Good morning bakers! It feels like Autumn is officially here, I have the heating on in measured doses, though I’m trying to introduce scarf and hat wearing “inside the house” as a thing. It’s the season when I’m all for comfortable baking: having all the tools at hand to make my baking stress-free.
Maybe that’s what I liked when I discovered BakeryBits years ... Read more
This recipe is designed to fill the 9" USA Pan Pullman pan. Using the quantities below, you have the basis upon which your can alter the recipe to suit you. Getting the quantity just right for a pan with a fitted lid can be a little hit-and-miss depending on the recipe, exact flour used etc. This is a starting point to get pretty close and from here you can adapt it with your choice of flour and ... Read more
In France a “Pain Complet” is almost what we would call a wholemeal loaf. However, the flour used is typically slightly more refined: often roller milled without the wheat germ, resulting in a bread with a rich dark crumb colour, but a rather lighter texture than our regular 100% wholemeal bread, yet maintaining a bold bran flavour. This means that if you want to add other ingredients like ... Read more
I've always loved malt loaf: the bought stuff, but only because I've never been able to make one that comes close to that moist malty consistency that just needs some butter on it for a delicious snack.... Until now!
With help from our friends at Muntons, we've got an easy recipe that makes a marvellous malt loaf. The secret to the rich, malty flavour and colour is to use a little roasted barley ... Read more
