Worldwide Shipping |
0 USD$0.00

You have no items in your shopping basket.

bread recipe

  • 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...

  • Pesto Baps

    Pesto Baps

    This is an easy to make, very reliable, easy to freeze and popular bap using pesto ideal for picnics and packed-lunches. It is based on an article by Dan Lepard author of The Handmade Loaf, for Soft White Baps and adapted to include pesto after having tasted something similar in a bakery in The Shambles in York some years ago. I used a basil pesto and a handful of dried basil, but Dan's recipe lends itself to other flavours such as cheese and onion, or cheese and rosemary, olives and rosemary - fresh if you have it. Coriander pesto also works well: experiment. Read More

  • What is Real Bread?

    Real Bread at the Phoenix Bakery

    Real Bread at the Phoenix Bakery

    On the day that a BBC Radio 4 PM article discusses the merits of Subway becoming more prevalent than McDonald's in the UK on the grounds that a sandwich is perceived to be a healthy option, is all bread "real bread"? The most basic bread recipe has just flour, water, salt and a raising agent, typically yeast. In Austria and Germany there was once a law, the Reinheitsgebot, where only water hops and barley were permitted to feature in beer. Many German brewers still declare compliance on their labels. Maybe something similar should  be put in place for Real Bread? CAMRA has a definition for Real Beer but, the trouble is, for bread, we like to vary things by adding ingredients to create varieties with interesting, or even challenging, flavours and textures. Read More

  • Crusty White With Sekowa Spezial Backferment

    The Sekowa Spezial Backferment is an alternative to fast-acting yeasts and to sourdoughs or levains. It is a honey-based ferment very popular in Germany since it gives many of the qualities of sourdough breads without the need to look after a starter. Read More

4 Item(s)