Tag Archives: jane mason
Posted on 28. May, 2015 by virtuousbread.
This recipe is a total delight. I call it Ursi's Lentil Foie Gras because Ursi gave it to me. You can make a vegetarian or a vegan version. Beware, if you make the vegetarian version (with butter) nobody will believe it is vegetarian. Least of all the meat eaters in your life. Ursi's Lentil Foie […]
Posted on 07. May, 2015 by virtuousbread.
Recently, the lovely Steven Croft contacted me to get some bread chat about kneading. It was a really interesting question (to knead or not to knead) because, whilst I DO it, I am not sure why I DO it. I mean, I know the science of it. I know what happens while you knead. I […]
Posted on 31. Mar, 2015 by virtuousbread.
It's Hot Cross Bun week and I confess I got a bit tired of rolling buns and crossing them. In a fit of lethargy I decided to make a braided Hot Cross Bun loaf instead. It's fantastic and, like challah, perfect for breaking up by hand and sharing, covered with butter for eating of course! […]
Posted on 17. Feb, 2015 by virtuousbread.
Doughnuts are one of the many ways people around the world celebrate Lent. In parts of Germany, and in the Menonite community in Canada, they are called Fastnachts - literally "Fast Nights" where "Fast" means "to fast" as opposed to the opposite of slow! So, these are eaten on the night before we fast - […]
Posted on 06. Jan, 2015 by virtuousbread.
It's nearly Epiphany and, in Mexico, that means the shops and bakeries are full of a traditional Mexican celebration bread called "Rosca de Reyes". This bread is shaped in a circle to represent the crowns worn by the Three Kings. That's fun. Inside the bread, the baker tucks little clay or plastic figures of the […]
Posted on 04. Sep, 2014 by virtuousbread.
Further to the earlier posts about great pita bread at the Lebanese place Arbanus in Mercado Roma I decided to try making fried pita bread. I suspected the pita at Arbanus was fried both because of the size and shape and because the surface was mottled - something you don't get when you bake pita […]
Posted on 10. Aug, 2014 by virtuousbread.
Remember the famous no knead faux-caccia? It's making another appearance today for lunch. Nothing to eat for lunch? Or, maybe nothing particularly fun? Got some flour, water, salt, yeast and a few vegetables in the fridge. This one is yours! Recipe here! Come and take a bread course with us so you can learn how […]
Posted on 06. Aug, 2014 by virtuousbread.
Sorry, missed the "one day to go to the Great British Bake Off" post as nothing much was happening with the 1857 sourdough. It sat around all day - a pre-dough fermenting quietly away developing flavour and becoming easier and easier to digest. Last night I added 830 grams of white wheat flour, 50 g […]
Posted on 18. Jul, 2014 by virtuousbread.
Remember faux-caccia? The easiest recipe in the world for focaccia? A simple and delicious recipe for focaccia? Well, it struck me, there is no reason why it cannot be a simple and delicious recipe for sourdough focaccia. Or faux-caccia... Caution: this post is short! Ingredients: 25 g rye sourdough starter (from the vat of sleeping […]
Posted on 29. Jun, 2014 by virtuousbread.
These squashy, ovalish flattish pizza-like things are just perfect for sharing with your friends while you watch Germany play in the World Cup. They are simple to make and if you prepare the dough now you can put it in the fridge until tomorrow when you are ready to use it. The dough is typically […]