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BakeryBits

  1. Practically Perfect Pullman (13 inch pan)

    Practically Perfect Pullman (13 inch pan)
    After many requests, here is our simple recipe for a very soft white loaf which is excellent for packed lunches. It is certainly seems to make a popular change with the children from the more usual sourdough loaves that they have to suffer! I suppose that we could all do with light and fluffy once in a while.
  2. Spelt Banana muffins with white chocolate, pecans and streusel topping

    Lucy Parissi shares her banana muffin recipe The Holt Bakery - Bag These muffins can be put together in a matter of minutes – they are incredibly easy and oh-so-tasty. The ground almonds and coconut make them incredibly moist, while the streusel topping provides crunch.They are quite versatile too - leave the desiccated coconut out if you prefer and replace with oatbran or flour. Hate white chocolate? Replace with milk/dark chocolate or raisins or leave out altogether. If you don't have spelt flour you can use plain or wholemeal flour instead.  Do use coconut oil if you can - apart from being healthy, it lends a lovely fragrance to the muffins. Continue reading →
  3. Perfect Pandoro

    If making Pandoro sounds like a lot of effort to go to for Christmas .. you’d be entirely wrong. This straightforward recipe from food writer Vanessa Kimbell may not be the 3-day process that the original recipe comes from, but as she says in her house it took about three minutes to devour so she recommends making two at the...
  4. Vanessa Kimbell - Caraway Soda Bread

    Vanessa Kimbell - Caraway Soda Bread There are days you just don't get a moment to bake. This recipe for soda bread is one of the fastest baking tricks on the planet. I challenge anyone to take more than five minutes flat to get it into the oven. Make no mistake: the speed of making it doesn't mean you're compromising on the taste. On the contrary, the pace of its creation should be counterbalanced by the speed to eat it – which really is best soon after baking. Continue reading →
  5. Summer Holiday Drinks - "Malts" and Frappacino

    Not strictly a bread-related post, but one for the start of the school summer holidays. Muntons has a string of uses for its malted ingredients up its long sleeves. The latest tip from them is to add some Muntons dried malt extract (spraymalt) to your kids' milkshakes. Read More
  6. Artisan Baker for Forge Bakehouse

    Artisan Baker for Forge Bakehouse

    Job: Baker

    Location: Totnes, Devon

    Remuneration: Dependent on experience

    Closing date: 10 May 2017

  7. Malted Ingredients

    Slashed loafIf you make bread then you will usually use the basic ingredients, flour, or a combination of your choice; water; a little salt and yeast (be that fresh, fried, sourdough, a backing ferment or whatever). You might, if using a bread machine, or if you want a more cake-like bread, add some milk, egg or oils to the dough. Then perhaps some seeds such as sunflower, pumpkin, poppy or sesame. There is a range of other, wholesome ingredients that most bakers, especially those who bake at home are not aware of: these are malted ingredients. Read More
  8. Sekowa Backferment

    Sekowa Spezial Backferment or baking ferment is a German bread-proofing product or ferment containing natural yeasts and enzymes and an alternative to commercial fast-acting engineered yeasts. The resultant bread has an excellent crust and non-sourdough flavour but gives a similar wild-yeast soft, open crumb that keeps well. Read More
  9. BakeryBits Shop

  10. Contact

    All Enquiries: Phone: +44 (0) 1404 565656 Email: BakeryBits Visits by appointment: BakeryBits Ltd 1 Orchard Units Duchy Road Honiton Devon, EX14 1YD UK BakeryBits Ltd is registered in England and Wales Company Number: 07532849 VAT Registration Number: GB 990 1757 94 Registered office: Swatton Barn, Badbury, Swindon, SN4 0EU