Bake wholesome #realbread at home with tried and tested recipes from The Bread She Bakes
I tend to bake more than we can consume and freezing bread is a handy way to have homemade bread available at all times. This is particularly nice after a long weekend away or holiday when baking from scratch is not possible. Here are some frequently asked questions around freezing bread which will help you store bread … Read more
I’ve recently realised that most of my sourdough recipes are not entirely suitable for those starting out in sourdough baking. Many of my recipes involve more than ten ingredients and certain enhancing dough elements (such as seed soakers) which may discourage budding sourdough bakers. This is why I’m posting an easy sourdough bread recipe based on only three ingredients … Read more
In celebration of #RealBreadWeek 2016, I would like to share my top 10 sourdough recipes. Best sourdough recipes for Real Bread Week Real Bread Week is an annual event by the Real Bread Campaign celebrating real bread and its makers. While real bread can be leavened with commercial yeast or sourdough starter, I’d like to dedicate … Read more
I wanted to share this recipe for one of my all time favourite bread spreads. This isn’t a cutting edge recipe riding on the latest food trend; it’s a delicious Austrian and Bavarian staple which deserves a mention as one of the best bread spread out there. My Erdäpfelkas recipe is based on mashed floury potatoes, finely chopped onion and sour cream. This Innviertler Erdäpfelkas’ … Read more
Investing in a good-quality bread cutting board should be a no-brainer for home bread bakers. It’s one of the most commonly used pieces of equipment in my kitchen, so a good quality board is essential. Having used this beautiful but entirely unpractical chopping board until recently, the breadcrumb mess it left behind finally got to me and I invested … Read more
Mohnnudeln are a traditional specialty from the Austrian region of Waldviertel, located about one and a half hours west of Vienna. Grey poppy seeds have been cultivated in the Waldviertel for centuries and you can still experience the colourful poppy seed fields today. Characterised by a very mild and refined taste, the region’s grey poppy seeds … Read more
It’s rhubarb time and this year I’m lucky to have my own rhubarb plant in a newly acquired allotment. Over the last few weeks I’ve been blessed with plenty of rhubarb – I harvest every weekend and it keeps on coming 🙂 Therefore, all desserts and sweet bakes of late have revolved around these juicy rhubarb stalks. Stewed rhubarb … Read more
On my latest visit to Dublin, I tasted a delicious loaf of Irish treacle bread. Dark, heavy and deliciously earthy. However, it was of course a soda bread and when I returned home, I decided to make a sourdough version of the Irish black treacle bread. The black treacle bread recipe I developed uses cracked rye and rye flour to support … Read more
I visited Nice and the Côte d’Azur a long time ago when I was only sixteen. Unfortunately, I didn’t experience much of the classic cuisine provençale. I would love to return and taste all the wonderful dishes: bouillabaisse, ratatouille, l’anchoïade or pissaladière Niçoise, the region’s beloved anchovy and onion flatbread. Inspired by this month’s garlic-themed#BreadBakers event (hosted by Karen’s … Read more
Easter breads figure prominently in many cultures’ celebrations and are often the centrepiece of a festive Easter breakfast or dinner table. In my kitchen, Easter is the time where fresh, seasonal and local Scottish produce can take centre stage again. The herbs in my allotment tend to have sprung back to life and the rhubarb is back to its vigorous growth. Easter is … Read more