Archive for March, 2017
Posted on 16. Mar, 2017 by virtuousbread.
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 15. 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 07. 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 […]