We deliver to United States

Baking Recipes and Advice

  1. Folic Acid for Everyone

    Folic Acid for Everyone
    There is something of an uncharacteristic fervour amongst the milling world. The small-scale artisans producing stone-ground flour around the country are concerned about their very existence, all because of folate (or folic acid vitamin B9). Folic acid is needed by us all for cell maintenance but is especially important for pre-pregnancy and pregnant women in order to reduce the chances...
  2. Mexican-Style Cornbread

    Mexican-Style Cornbread
    When it gets warm I still want to eat good bread, but I’m less inclined to bake, so I asked Vanessa to come up with a really easy delicious summery bread that we can throw in a bowl, stir, bake then eat. I’ve been after a savoury recipe that shows off the Mulino Marino maize flour, and this is it...
  3. A Taste of the Caribbean for a Wet Weekend

    A Taste of the Caribbean for a Wet Weekend
    The kids are in and out at the moment, looking through the tins in the kitchen for something to graze on before going out somewhere again. That’s teenagers I suppose, although I do like knowing that there is a cake tin that actually has cake in it, waiting for me to get peckish. Summer holidays are busy times for many...
  4. Perfect Polenta Cake

    Perfect Polenta Cake
    Polenta is a golden-yellow Italian cornmeal made from dried, ground maize. It is the kind of flour that people look at, want and often don’t have a clue how to use. Despite being called polenta it is actually cornmeal, it only becomes polenta once it has been cooked. Polenta has been cooked since Roman times, when it was known as...
  5. An Orange Pullman that pulls no punches

    An Orange Pullman that pulls no punches
    This week has left me, like many I think, not quite so sure that I have any understanding of the world – or other people for that matter. Quite disconcerting, isn’t it? Guess where I head at times like this when a little comfort and certainty is needed… The first frosts mean a lack of family volunteers to let the...
  6. Fantastic Farls and How to Make Them

    Fantastic Farls and How to Make Them
    It might be a bit of a stretch to relate potato farls to artisan bread but, I think they make a nice change – and I like them. It does show another use for your Welsh Baking Stone/Griddle though. My dad is from Belfast so I have memories of the occasional homemade farls being fried in butter and slathered in...
  7. 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.
  8. 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 →
  9. 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...
  10. 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 →