Archive for 'Make Bread abc'
The best tortas in Mexico require the best bolillos
Posted on 13. May, 2012 by virtuousbread.
What is a bolillo? Simply put, it's a white bun. What is a torta? Simply put, it is a sandwich on a white bun. Tortas in Coyoacan, Mexico City But WHAT a white bun...and WHAT a sandwich.....Just like the little girl, when they are good they are very very good and when they are bad [...]
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Simple and delicious recipe for Bath Buns
Posted on 10. May, 2012 by virtuousbread.
Bath buns, chelsea buns, rock cakes, hot cross buns, currant buns, cinnamon buns, sticky buns, iced buns...the UK's true contribution to the bread world is the bun. We cannot boast the baguette, ciabatta, pita, or naan but we can boast about the BUN! To celebrate the Real Bread Campaign's Real Bread Maker week (celebrating people [...]
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Eat bread to lose weight! Easy, delicious olive and avocado bread rolls
Posted on 20. Apr, 2012 by virtuousbread.
I went to a nutritionist several years ago to understand how to lose a couple of kilos safely and permanently. She told me categorically that you need to do three things: 1. You need to cut out sugar altogether. 2. You need carbohydrates to give you energy and provide a balance to your diet but [...]
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How to bake with rye sourdough – more from The Clink!
Posted on 02. Apr, 2012 by virtuousbread.
At The Clink restaurant in High Down prison we bake with both a wheat and a rye sourdough starter. The rye starter was made by the staff of the Clink about 18 months ago when we first started baking together, and they have some of the 1857 sourdough that I gave them as a gift. [...]
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Learn to bake Cream Buns – the Nordic Way!
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 [...]
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Canadian sweet buns made with maple syrup and mashed potato!
Posted on 17. Nov, 2011 by virtuousbread.
Why would you add mashed potato to bread? Now, there is a question and it has its roots in the time when wheat was an expensive upstart, not widely grown or only imported, and potatoes were the cheaper option. Used as filler, potatoes were one of a proud list of fillers: local, cheap ingredients that [...]
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Baking bread with millet
Posted on 09. Nov, 2011 by virtuousbread.
Millet is a grain that has been cultivated in East Asia for about 10 000 years. It is widely grown all over the world for both human and animal consumption. There are about ten different varieties of millet, some of which are also called sorghum. Millet has no gluten and so is ideal for coeliacs [...]
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Dia del Muertos (Day of the Dead) in Mexico has a bread of its very own
Posted on 08. Nov, 2011 by virtuousbread.
What is Dia del Muertos? What is Pan de Muerto? And what are all those skeletons doing dancing about? I timed a recent lightning strike visit to Mexico to coincide with the day of the dead. This is in fact a four-day holiday from 1-4 November every year. The Mexicans have made All Souls Day [...]
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Can I make stollen out of sourdough? Of course you can!
Posted on 29. Oct, 2011 by virtuousbread.
Baking sourdough stollen Teaching baking at The Clink restaurant in High Down Prison is always a blast. There are new things to see, do, and try every time. We did a lot of Italian Baking this year. We had the world premiere of the sourdough hot cross bun. This month, we prepared (in addition to [...]
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Simple recipe for sweet buns
Posted on 16. Oct, 2011 by virtuousbread.
What is is about buns? Or, more precisely about bun dough? Christmas bread, Easter bread, other festival, celebration, and holiday bread - it's all more or less made of the same thing - bun dough. The English are particularly good at buns: Chelsea buns, Sally Lunns, rock cakes, bath buns - it's all going on [...]
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Making sourdough starters
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Which nationality cuts a cross in their bread before eating it?
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A Bake Off!
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Why virtuous bread? Am I insane? Or am I making a difference?
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Baking my way through The Italian Baker - with a twist
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Ursi: Hi Jane, great recipe - I tried it out yesterday. ...
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Allison Ferguson: I am really interested in the practicalities of ho...
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betsy: I am from Malaysia and am wondering how to get to...
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Nadia: Hello, I would like to register for home bakers...
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virtuousbread: Hey dude! Semolina gives nice texture because it ...
