The bread that was made for Marmite. (Other nutritious spreads are available.)
My go-to bread for nearly every meal: rustic, crackly-crusted and utterly unputdownable.
A Dan Lepard recipe for an extremely fruity, wholesome bread - lovely toasted and buttered or as is with sharp cheese.
The results of mum and I's first inter-continental bake-off from the Nordic Bakery cookbook. This would be a lovely brunch dish but it is not a cake. Clue in the name, perhaps.
A naturally leavened sourdough with oats, sunflower, flax and hemp seeds.
Chestnut and hazelnut bread from Dan Lepard's Handmade Loaf.
Review of a sourdough masterclass with Dan Lepard of the Guardian held in London in September 2010 at the Cookery School.
A white gazpacho with almonds, bread and olive oil. Simple, elegant and delicious - a truly impressive store-cupboard summer soup courtesy of Hugh Fearnley-Whittingsall
Viennese striesel, a brioche-like fruited bread which is glorious dunked into coffee, divine when toasted and would make an absolutely stonking bread and butter pudding. Baked along with the Bread Baking Babes / Buddy site.
I think this is the best book to get started with bread baking. Inspires confidence and fun.
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