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A wealth of recipes from BakeryBits showing how to make all manner of breads using yeast or sourdough and how to get the most of our equipment and ingredients.

  1. Roast Barley Malt Flour Loaf

    This beautifully tasty loaf was made using a standard wholemeal sourdough bread recipe, with a small proportion of RBM flour added which lifted both flavour and colour to produce a delicious loaf that once tasted will be gone. Read More
  2. Malted Caramel Slices

    Caramel slices have never - until now - been high on my list of sweets. Usually the biscuit base is too dry and the rest just sweet and rather tasteless. Not so with these! Muntons gave me a recipe to try using their Spraymalt (dried malt extract, DME) and malt extract in place of some of the sugars and golden syrup in the traditional recipe, in both the base and the caramel, from a staff member there called Patsy. What a transformation. The overtones of Ovaltine/Maltesers makes these really delicious with a much more complex flavour. It has been a job to keep them long enough to grab a photo. Read More
  3. 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
  4. Making a Sekowa Baking Ferment Starter

    A good way to use the Sekowa Baking Ferment is to make up a batch of starter from it which is then consumed as you make your bread recipes. This article shows how to make a batch of the starter (not a sourdough starter) which will keep in your 'fridge for a couple of months, to be used as you need it. Read More
  5. 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 →
  6. Original Beans - The Very Best Organic Chocolate - Flavour and Ethics

    Original Beans - The Very Best Organic Chocolate - Flavour and Ethics
    Everywhere you look there is a large range of chocolate available as confectionary and for cooking (couverture). Which is good - which is bad? Not easy questions to answer in the chocolate industry, much of which is still wracked with dubious labour practices and where the vast majority of chocolate is produced by a small number of processing conglomerates from which the familiar brands buy their materials. What makes the best chocolate? The answer to this is quite straightforward and similar to most other foods: use the very best raw ingredients and don't add anything else that cheapens or disguises the content. Chocolate should only be cocao, cocao butter and raw cane sugar (and milk for milk chocolate of course). No need for emulsifiers, lecithin or vanilla, all of which are signs that the product is compromised in some way. At BakeryBits, we want to offer the best ingredients without compromise. Original Beans is a Swiss-based chocolate company that produces only organic chocolate bought directly from individual smallholder farmers, all based in biodiversity hotspots, paying well above the Fair Trade premium generating funds for training and planting seedlings to extend the local rainforest. Continue reading →
  7. Portuguese Custard Tarts

    Custard TartsA recipe courtesy of Vanessa Kimbell which taste fantastic, especially if, like me, you slightly over-bake them like I did as the custard takes on a caramel flavour. You may want to make a double portion of these. Continue reading →
  8. Coffee and a Madeleine

    Madeleines Madeleines are a quick and easy egg sponges baked in a special tray that gives each cake a shell shape, perfect to accompany a quiet 10 minutes with freshly ground coffee, perhaps while contemplating diving into town for the next round of Christmas shopping. The recipe here is based on the Madeleine recipe in the new book, Home Bake by Eric Lanlard, which makes just enough to fill the 16 shells of our Madeleine trays. I've used some Fiori di Sicilia instead of the orange blossom water suggested which gives the cakes plenty of citrus fragrance. Read More
  9. Rosemary and Olive Oil Sourdough

    Rosemary and Olive Oil Sourdough
    I have tried a few recipes for breads using the combination of rosemary and olive oil, but only in yeasted breads and so I thought I'd work out a recipe that uses these ingredients in a white sourdough. It's not very complicated to make and resultant bread is very fragrant with plenty of rosemary and olive oil flavours coming through and a very soft crumb due to the presence of the olive oil. Read More
  10. Have You Tried Whoopie Pies?

    Whoopie Pies Have you tried them? Whoopie Pies are easy to make and very versatile, simply a pair of small sponge cakes glued together with a filling and, if desired, topping. Read More