Sharing Fellowship and Food
Savoury Bacon and Onion Buns Bread buns with a savory filling of bacon and onion. One of those family favorites that goes way-back. Light to eat, slightly savory to the tongue, quick to prepare and nice to look at. The original version uses onions, bacon and herbs, but the possibilities . . ➤ ➤ continues ➤ ➤
Cinnamon bread rolls – a Mediterranean twist on an American classic. Bread rolls with a cinnamon filling may be more American than European, but they are an import I’m happy to endorse! This version, which has worked wonderfully well for me every time I’ve made it, encompasses a Mediterranean / . . ➤ ➤ continues ➤ ➤
Bread Dough Risen Enough? Exploring three ways to test dough, whether it’s sourdough or yeasted. 1. Doubling. 2. Marking. 3. The Knuckle Test. Which is easiest? Most trustworthy? After plenty of fun trying them out, I reckon I prefer the Knuckle Test, (number 3 below). Is Bread Dough Risen Enough . . ➤ ➤ continues ➤ ➤
Sourdough raisin bread with walnuts began as an experimental twist on my traditional raisin bread. Never Take Bread for Granted! Inspired by a delightful recipe from Azélia (see link below), I prepped the one extra ingredient, and the first-time result was successful – a loaf of raisin bread with walnuts . . ➤ ➤ continues ➤ ➤
Sourdough Orange Chocolate Bread. Take a healthy bubbling starter. Enjoy the no-fuss, no-knead preparation. Let the dough do its own thing in an overnight rise. A simple shaping, then into the oven for a morning bake. The result: a springy and enticing loaf, ready to share the breakfast or brunch . . ➤ ➤ continues ➤ ➤
Tear and share bread rolls for church gatherings are easy to make, pleasant to the eye, and delighfully tempting to nibble. We hold a communal dinner once a month after the service. It’s a relaxed bring and share meal, with a rotation of volunteer cooks preparing the main dish and . . ➤ ➤ continues ➤ ➤
A basic sourdough loaf of bread that contains flour, water, sourdough starter and salt. That’s it. Not even the olive oil which much of my bread contains. This loaf presents a fundamental technique, and uses a 2:1 ratio of wholewheat to white flour. Even the most basic Sourdough Bread takes . . ➤ ➤ continues ➤ ➤
Bundt Bread – Baking with a Twist Bread offers an incredible range of variations. The basics are constant, and experiments are fun. Some work, some don’t. But this Bundt bread did work – and it’s easy. Of course, I have to accept that sometimes the experiments don’t work for me. . . ➤ ➤ continues ➤ ➤
Sourdough Starter – Time and Measures A basic principle in working with a sourdough starter – no wait, make that ‘living with a sourdough starter’, – is not to be in a hurry. This relaxed attitude carries through to maintaining the starter, and to the proving of the doughs once . . ➤ ➤ continues ➤ ➤
Sourdough Wholewheat 100%. A sourdough of wholewheat at 100% is perhaps a bit more challenging than a loaf made only with organic white flour, or a mix of wholewheat and white, but the healthy and flavoursome results are worth the extra attention. The aroma and the taste of pure wholewheat . . ➤ ➤ continues ➤ ➤
Need bread, but you’re short on time? Don’t want to bypass the great sourdough flavour? This is my go-to recipe for baking a loaf with sourdough plus yeast. The sourdough starter gives taste and texture, the dry yeast speeds up the proving. Raising a dough this way, with an established . . ➤ ➤ continues ➤ ➤
To a Spanish family, bread is an absolute given at any meal. How lucky can I get? Bread in all its forms is pure delight. I love the range of breads, from local to regional to international, – the variations possible with every loaf. I love working with the dough . . ➤ ➤ continues ➤ ➤