Marzipan - in its many forms - is a luxurious addition to cooking world wide. Clearly it originated where the almond trees originate - in China and Central Asia - and then it spread as people spread: along the silk road and to the Mediterranean countries. Around high days and holidays is when Marzipan really […]
Posted on 16. Mar, 2017 by virtuousbread.
Want a change from raisin bread? Try baking this absolutely delicious date and walnut bread for breakfast instead. The tips for making it super tasty include scalding the dates and dry roasting the walnuts before you add them. Scalding the dates makes them sticky and gooey which produces a moist, chewy crumb. Dry roasting the […]
Posted on 15. Mar, 2017 by virtuousbread.
What colour should bread be when it is "done"? Should a baguette have pointy ends? Yikes! These are #firstworldproblems! Nevertheless, people have strong feelings about them. There is a fashion for very baked loaves at the moment. Many trendy bakers are turning out what I think is burned bread. I confess I would not buy […]
Posted on 07. Mar, 2017 by virtuousbread.
My bakery training did not take place at college. This is a well known fact about me and it is partly what enables me to be a great baker and a great teacher. I have seen a lot and I have been trained by great bakers all over the world. From Cambodia and Canada, where […]
Posted on 19. Feb, 2017 by virtuousbread.
Michelle Stratford is a fourth generation bread baker and proud resident of Leicester, in the East Midlands. In 2014, she was researching what it meant to set up a community bakery in order to determine what form her new social enterprise would take. She discovered Virtuous Bread and Bread Angels, and it was obvious that […]
Posted on 18. Feb, 2017 by virtuousbread.
There is a beautiful bun from Iraq called shubbak el habayeb. This translates into the Lovers' Window which I think is the nicest name of any bread in the whole world. We need more love and we need more windows into other cultures so let's bake these and take them to protests and refugee centres, […]
Posted on 05. Feb, 2017 by virtuousbread.
The travel ban has been judged to be unconstitutional which is great news. Chaos will still reign, of course, but for now, let's celebrate with some more (no longer, but possibly will be again in the future) Banned Buns! These are the fourth in our series on Banned Buns and they are once again from […]
Posted on 04. Feb, 2017 by virtuousbread.
Ka'ak are the third in our series on Banned Buns (click here to read the first and second of our banned bun recipes). They are little, crispy buns shaped like tiny bagels and they used to be on sale all over Syria in coffee shops, bakeries and bars. Sprinkled with sesame seeds and satisfying crunchy, […]
Posted on 31. Jan, 2017 by virtuousbread.
The second in our recipe series about banned buns (you can read the first recipe here) this one comes from Libya and the bun is called Khubz bil ashab and it is really simple to make because it is a "no knead" bun. Virtuous Bread was set up as more than a bread site. It […]
Posted on 30. Jan, 2017 by virtuousbread.