Tag Archives: Bread Angels
Posted on 16. Jun, 2016 by virtuousbread.
Sorry for the delay, dear readers, in announcing the winner of the great ciabatta bake off. Life had kind of gotten on top of us here at the Global HQ of Virtuousbread. Now, we are back and raring to go, write, bake, do the new cook book and maybe rest a bit in the summer! […]
Posted on 14. Apr, 2016 by virtuousbread.
Fourth in the great ciabatta bake off goes to a recipe based on that of Paul Hollywood and it's a nice all rounder. The judges pronounced it "tasty with a nice texture and crumb structure". The flavour was good, and the crust was "a little soft". That being said, it's very easy to prepare. Like all […]
Posted on 07. Apr, 2016 by virtuousbread.
Hard on the heels of the great baguette bake off, comes the great ciabatta bake off. Ciabatta is the bread EVERYONE wants to be able to bake. I am not sure why that is, but it is what it is so we, here at the global HQ of Virtuous Bread, have dusted off four different […]
Posted on 07. Mar, 2016 by virtuousbread.
Remember way back to 2009 when Virtuous Bread was launched as a social enterprise that makes it fun and easy to make and find and learn about good bread and in so doing to forge the link between bread and virtue? Our objective remains the same today as it was then: to effect positive social […]
Posted on 16. Feb, 2016 by virtuousbread.
Do you think all there is to sourdough bread is holes, a thick crust, a chewy texture and acidic taste? Although many people love that kind of sourdough bread, you would not be alone if you think that sounds unappealing. Furthermore, how do you put jam or ham or honey or tuna on your bread […]
Posted on 26. Jan, 2016 by virtuousbread.
Always remember that yeast was "invented" so we could actually hold it in our hands in the mid 1800s. Yet, we have been baking for about 10,000 years (give or take a few). So, before 1850 and, really before the second world war, all bread was made with a sourdough culture. Variously called the "mother", […]
Posted on 24. Jan, 2016 by virtuousbread.
This easy bread is so delicious I urge you to try it the next time you make bread. It's a simple white or whole meal dough topped, stuffed and baked. The resulting bread is moist, savoury and flavourful. Perfect for making sandwiches, dunking in soup and toasting for a savoury breakfast. Try it today! Ingredients […]
Posted on 22. Jan, 2016 by virtuousbread.
When I moved to England from Canada I was amazed to learn that English muffins were not English at all. Who invented them? Are they just called "muffins" in England and, if they are, how do people know when they are ordering an English muffin or a Canadian muffin? Even after living 25 years in […]
Posted on 20. Jan, 2016 by virtuousbread.
In Canada there is a difference between "Raisin Bread" and "Bread with Raisins". The latter has fewer raisins. We are serious about our raisin bread in Canada and that proves it! The one thing better than perfectly ordinary raisin bread is rye and raisin bread and this version, in sourdough, is completely yummy. A little […]
Posted on 14. Jan, 2016 by virtuousbread.
Everyone wants to bake San Francisco sourdough - they want the challenge, they want the flavour, they want the texture and most of all, they want the HOLES! There are hundreds of recipes for San Francisco Sourdough bread. Some call for 100% wheat and some call for a wheat/rye dough. The "sour to flour" ratio […]