Bread Making Courses London - Learn How to Start a Home Baking Business -Virtuous Bread » 2/17

Attention! Students! Learn to Bake Bread!

From our roving correspondent, Lisa Wilson, director of Eventful Bread From a graduate’s perspective, bread (real bread, that is...) is the ultimate food. Until I realised the benefits of eating real bread, our bread bin was stocked with sliced, supermarket bread. Learning to bake real bread was fantastic. I’ve learned a valuable skill for life [...]

Posted on 06. Mar, 2012 by virtuousbread.

The Ultimate Ploughman’s Loaf – A Blaby Bake Off!

From our roving correspondent, Lisa Wilson, founder of Eventful Bread Go into almost any English pub for a taste of British food and you are likely to see a Ploughman’s Lunch on the menu. What is a Ploughman’s Lunch? At its simplest, it comprises a thick wedge of crusty bread, a large chunk of cheese [...]

Posted on 05. Mar, 2012 by virtuousbread.

How to make Armenian Flat Bread – watch the movie!

In Armenia, the daily bread is called lavash. It is a flat bread about half a meter by a meter (sometimes bigger, sometimes smaller) that is traditionally and still frequently baked in a brick oven that is built into the floor and heated with wood. When not done in a wood fired oven, they are [...]

Posted on 05. Mar, 2012 by virtuousbread.

Learn to bake Cream Buns – the Nordic Way!

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 24. Feb, 2012 by virtuousbread.

Simple, hearty bread with oats for cold weather

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 16. Feb, 2012 by virtuousbread.

What is in your bag of flour (part one)….

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 07. Feb, 2012 by virtuousbread.

How to Bake Bread

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 [...]

Posted on 06. Feb, 2012 by virtuousbread.

Learn to make potato and rosemary bread – with leftovers!

Christmas is over, we are into starving, dieting, and fasting, and I wonder how much food was thrown away this year? All that leftover food from the ritual of gorging makes me feel disgusted, if I am honest. What is it about us that we need to do feast and then famine? Why cannot we [...]

Posted on 19. Jan, 2012 by virtuousbread.

Learn to bake bread and enrich your life in 2012

Wow, it's 2012. Time for new year's resolutions, getting fit for the Olympics, gathering strength for the US elections and adapting to our continually changing world in which we are all locked into economic recession, the perplexing impact of technology, joblessness and increasing hopelessness among young people, and the usual nasties of war, famine, and [...]

Posted on 02. Jan, 2012 by virtuousbread.

Learning to bake bread with Virtuous Bread

It seems incredible that 2011 is nearly over. Yesterday I taught the final class of the calendar year - a dinner party bread class - and the class felt like a dinner party, it went by so quickly with lots of chat and banter, good food and drink, and general lively cheer. If anyone doubts [...]