Tag Archives: baking bread
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 […]
Posted on 02. Jan, 2012 by virtuousbread.
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 19. Dec, 2011 by virtuousbread.
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 […]
Posted on 27. Oct, 2011 by virtuousbread.
What is a social enterprise? Social enterprises exist to benefit society; but they are not necessarily charities. There are two sides to a social enterprise - the "social" bit and the "enterprise" bit. Social enterprises need to make money because they need to spend to help benefit society and because the people who run them […]
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 […]
Posted on 14. Oct, 2011 by virtuousbread.
My friend Jules spent many years kind of ignoring the fact that she is German. Educated in the UK and a following a career path that took her from St Louis to South Africa, when I first visited her in Hamburg she swore that there were no German restaurants in the city. Then she thought […]
Posted on 30. Sep, 2011 by virtuousbread.
Book now to learn to bake stollen in time for Christmas! Stollen is a celebration bread with roots in Dresden where it was first mentioned officially in the fifteenth century. Like many types of celebration bread, stollen is enriched with delicious, expensive things to honour guests and celebrate religious holiday. Of course there is no […]