1. Practically Perfect Pullman (13 inch pan)

    Pullman Pan Loaf 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. Read More
  2. Artisan Baker for Forge Bakehouse

    Artisan Baker for Forge Bakehouse

    Job: Baker

    Location: Totnes, Devon

    Remuneration: Dependent on experience

    Closing date: 10 May 2017

  3. Norwegian Boller - Cardamom buns

    Norwegian Boller - Cardamom buns
    Like the croissant is to France, boller are to Norway, although we eat them with coffee at parties and when walking the forests and mountains. They are a milk-based bread, and are lightly sweet and with just a hint of cardamom. Boller are cardamom buns available everywhere in Norway with and without raisins but I have an overwhelming sense...
  4. Joe's Bakery, Bristol

    Joe's Bakery, Bristol
    Based on Gloucester Rd, in Bristol, Joe’s bakery has been owned and run by Martin and Jane Hunt since 1990 where there has been a bakery on site for over 120 years. Jane said “We are really pleased to be featured by BakeryBits. We love supporting a family business like our own. The most important thing that we do is...
  5. Roasted Beetroot and Goat's Cheese Pizza

    Roasted Beetroot and Goat's Cheese Pizza
    Like most people, I want to eat pizza on a Friday night with a glass or two, or when I’m too tired to cook and there is nothing I fancy in the fridge, but the time when I most want to eat pizza is most definitely not the time that I want to start making pizza. I think about pizza...
  6. Ben at the Pop Up Café loves the Oblong Covered Baker

    Ben at the Pop Up Café loves the Oblong Covered Baker
    Ben Royston-Bishop of the Pop Up Café in Deal, talks about how he uses the Oblong Baker: I've baked a couple of different types of bread in the oblong covered bakers, one naturally leavened (Tartine) and the other an overnight yeasted - pretty confident you can get great results whatever your style of bread. I used 1.5kg oval cane bannetons...
  7. Olive Oil Bread in an Oblong Baker

    Olive Oil Bread in an Oblong Baker
    Olive Oil Bread using an Oblong Covered Baker This loaf has a wonderful crispy crust and is a simple recipe all about the flavour of delicious olive oil in a delightfully crusty white loaf.  The olive oil gives it a light even texture, which goes wonderfully with olives and cured meats. Be wary of over proving, you are far...
  8. Mulino Marino Flour & Getting The Most From Them

    Mulino Marino Flour & Getting The Most From Them
    We've been stocking Mulino Marino flour for quite some time and have found that they perform consistently, producing great loaves of bread and perfect cakes. With such an extensive range and with them being called by their wonderfully evocative Italian names it's sometimes confusing choosing which flour suits which loaf best ... so we asked Angus McCraig, friend, chef, tutor...
  9. Artisan Flour From Redbournbury Mill

    Artisan Flour From Redbournbury Mill
    Artisan bread is made with the finest flour made from the best grain and by a skilled miller who understands both the grain and the demands of the baker. We have been stocking English stoneground organic flour from the Redbournbury watermill for over three years because you tell us that it gives excellent-tasting bread. Redbournbury Mill, near St Albans is...
  10. Marzipan & Orange Mince Pies

    Marzipan & Orange Mince Pies
    Come, guard this night the Christmas-Pie, That the thief, though ne'er so sly, With his flesh-hooks, don't come nigh To catch it From him, who all alone sits there, Having his eyes still in his ear, And a deal of nightly fear To watch it.   Robert Herrick (1591-1674)   Makes: 12 Prep time: 30 minutes Cooking time: 20 minutes Suitable for freezing?: Yes For the sweet pastry: 250g 00 flour, plus extra for rolling pinch of sea salt 50g Fairtrade icing sugar 125g unsalted butter (cold), plus extra for greasing the tin 2 free range medium egg yolks, beaten 1 tsp Arancio extra Calabria orange essence up to 30g ice-cold water For the Frangipane: 100g unsalted butter, chopped (room temperature) 100g Fairtrade caster sugar 100g ground almonds 3 – 4 drops Amaretto di Saronno Lazzaroni bitter almond essential oil 2 free range eggs 50g plain flour 1 tsp baking powder For the filling: 440g Instant Cranberry & Orange Mincemeat *See recipe 120g marzipan divided into 10g discs 30g flaked almonds Brandy Butter 250g unsalted butter, softened but not liquid 250g Fairtrade icing sugar 2 tsp Ndali Fairtrade vanilla powder about 100 – 150 ml brandy Though Herrick’s Christmas Pie was probably filled with meat and gravy, rather than mincemeat steeped in rum or brandy, I almost want to recommend that you similarly sit up to guard these marzipan and orange mince pies, made with sweet all-butter shortcrust pastry. They really are that good.  There is a natural synergy between almonds and oranges, but mixed with warm spices and a touch of vanilla there is magic to be found. Continue reading →