Archive for February, 2012
Posted on 24. Feb, 2012 by virtuousbread.
I asked around for a recipe for Semlor - the Swedish buns that are eaten on Shrove Tuesday to mark the beginning of Lent. They are rich, sweet bread rolls, spread with marzipan and then stuffed with cream and then crammed into waiting mouths (see below...). In the true tradition of Shrove Tuesday cooking, Semlor […]
Posted on 16. Feb, 2012 by virtuousbread.
The Eastern, or Atlantic provinces of Canada were settled by Scots and Irish looking for a brighter future. They brought many of their customs and traditions from food to music - indeed there are still some gallic speaking communities in Nova Scotia and New Brunswick. This bread most certainly has celtic origins. If the oats […]
Posted on 07. Feb, 2012 by virtuousbread.
What is flour? Flour is ground up grain, right? You may be shocked to learn that this is not necessarily fully so. On a recent trip to Canada I took the time to read the ingredients on the back of a flour bag. It is a national brand, an institution, in fact, called Robin Hood. […]
Posted on 06. Feb, 2012 by virtuousbread.
How do I know my bread is done? We get a lot of e mails from our wonderful students about the actual baking process which may not go exactly to plan when they get home. Here is a list of the top five concerns: 1. How do I know the bread is done? 2. Does […]