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Yeasted Breads

  • Orange blossom brioche bread

      The brioche are still pride of place on the counter in the bakery where Vanessa did her apprenticeship. Orange blossom brioche bread Heaven is lightly toasted brioche,  marmalade and a pot of tea. The very first job I was given when I started my apprenticeship the bakery in the south of France was to break the eggs for the brioche.  We had an order and I had to break 360 eggs to make about 80 brioches for an order and for market day. The smell in the bakery was what I imagine heaven to...

  • Rosinbrod

    This is quite possibly one of my favourite breads of all time.  It is dark, sweet, rich and fragrant, and improves as it ages, (not that it ever gets very old in our house.) It seems rather sticky to begin with, but it does come together.  I cannot emphasis enough that fresh spices make the world of difference when you are baking, so if you are delving deep in the back of a cupboard to find an old pot of something, please fling out old dusty spices, that are long past their sell by date and use fresh ones. Lastly...

  • Russian Easter Kulich

    Kulich is an Easter bread and became part of the Russian Easter tradition through the Orthodox Church. This Russian Kulich uses left over sourdough starter to add flavour, but the lactic acid also acts as a preservative so it extends the shelf life of your bread by a few days.  It  is very similar to an Italian panettone in many ways, but the word Kulich actually originates from the Greek Kollix, which means a roll or loaf of bread.  It is an Easter bread and seems to have become part of the Russian Easter tradition through the Orthodox Church...

  • Finnish Christmas Buttermilk & Rye Bread

    Joululimppu is a typical Finnish Christmas bread. Irresistibly moist from the buttermilk, this bread is dark and nutty from the rye flour, sweet from the treacle and fragrant from the toasted fennel and caraway seeds. It's not difficult to make and will fill your kitchen with the most delicious Nordic flavours as it bakes. This is one of those recipes when a Cloche is worth its weight in gold, not just because you get a beautiful even bake, but with the treacle in this bread it is easy to burn, so the even heat distribution protects the bread as it...

  • Cumin and Sultana Rolls

    These wonderful bread rolls have deep aromatic Indian toasted cumin combined with plump sweet sultanas. By using the base of the cloche to proof in, you get a lovely flower shape and the salt glaze gives them a beautiful shine. Hydration 66% Example schedule: Preferment 9pm leave in the fridge overnight (otherwise, make 4 hours ahead and leave on worktop) Dough 8am 9.45am bake. Recommended equipment:  La Cloche baking dome Preferment: 50g wholemeal flour 200g strong white flour 5g Bioreal organic dry instant yeast 165g luke-warm water Dough: 235g luke-warm water ...

  • Heritage Flour Blended Loaf, 50%

    Baking with heritage flours compared with modern varieties can present some interesting challenges which are worth the effort to overcome. Some will, if used as a direct replacement for a modern fluffy white flour will give a denser texture, which of course would have been the norm. However, what they lack in bounce they more than make up for in flavour. To get the best of all worlds you can simply blend a modern strong white flour with a heritage flour of your choice.  You will find that the addition of heritage flour brings a delicious flavour and texture to...

  • An English Twisted Loaf

    This easy wholemeal loaf is the best of everything English.  English wholemeal flour with Cornish salt, baked in an English tin. Best eaten on St George’s day toasted and smothered in cold salted English butter. We’ve used fresh organic yeast, but you could use 7g of dried yeast instead.  The roasted barely malt gives your loaf a deeper darker colour and adds a bit of sweetness. Makes  2lb loaf Level  Easy Prep 5 minutes Prove 2 hours 10 minutes Bake 45 minutes or so Ingredients 280g Prior's white flour 300g Prior's wholemeal flour 12g  Cornish seasalt 8g...

  • Khorasan Soda Bread

    Something different to try for St. Patrick's day. I know that I risk possible abuse from the Irish because I’ve made this traditional soda bread recipe using Khorasan (or Kamut) flour, but bear with me. It still tastes like soda bread, but it is nutty, sweet moist and bakes to a beautiful light golden colour. Unlike normal bread there is no yeast in soda bread. It’s ready to bake in minutes because it uses bicarbonate of soda, or baking soda, which is an alkali to raise the dough. The baking soda needs both an acid and moisture to activate it...

  • Milk Loaf Made With Fresh Yeast

    ‘The flavour and sweetness of your bread depends in so great a measure upon the yeast used in its manufacture that I must claim your indulgence if I seem to treat it at undue length.’ Frederick T. Vine, Practical Breadmaking 1897 Fred Vine was not wrong. For as much as the kind of flour you use affects the flavour of your bread, so too does the kind of yeast that you use. For this simple milk loaf it has to be fresh yeast. This loaf is pure comfort. It’s the very best kind of bread that when you toasted it...

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