Tag Archives: virtuous bread
Posted on 05. Feb, 2017 by virtuousbread.
There is a beautiful bun from Iraq called shubbak el habayeb. This translates into the Lovers' Window which I think is the nicest name of any bread in the whole world. We need more love and we need more windows into other cultures so let's bake these and take them to protests and refugee centres, […]
Posted on 04. Feb, 2017 by virtuousbread.
The travel ban has been judged to be unconstitutional which is great news. Chaos will still reign, of course, but for now, let's celebrate with some more (no longer, but possibly will be again in the future) Banned Buns! These are the fourth in our series on Banned Buns and they are once again from […]
Posted on 31. Jan, 2017 by virtuousbread.
Ka'ak are the third in our series on Banned Buns (click here to read the first and second of our banned bun recipes). They are little, crispy buns shaped like tiny bagels and they used to be on sale all over Syria in coffee shops, bakeries and bars. Sprinkled with sesame seeds and satisfying crunchy, […]
Posted on 30. Jan, 2017 by virtuousbread.
The second in our recipe series about banned buns (you can read the first recipe here) this one comes from Libya and the bun is called Khubz bil ashab and it is really simple to make because it is a "no knead" bun. Virtuous Bread was set up as more than a bread site. It […]
Posted on 29. Jan, 2017 by virtuousbread.
Khubz Mahala is one of many kinds of beautiful bread from Iran. I thought of it today as I read story after story of people denied entry to the USA to visit friends and family or rejoin lives that they established, peacefully and legally, sometimes years ago, to share the American dream of a better […]
Posted on 10. Jan, 2017 by virtuousbread.
It's that time of year again! The time we at the global HQ of Virtuous Bread think deeply about virtue and the upcoming year. What is so interesting about virtue is that just 5 or 6 years ago, nobody wanted to talk about it. The word made people uncomfortable: they sensed judgement and a certain […]
Posted on 12. Dec, 2016 by virtuousbread.
This was a tough category in the Small Food Awards. Viennoiserie includes all the delicious things like croissants, pain au chocolat, pain aux raisins, etc. The main event is butter and the big deal about it is called "lamination." Viennoiserie is made with "laminated dough". Puff pastry, if you will. The dough is made up […]
Posted on 07. Dec, 2016 by virtuousbread.
I understand now how complicated it is to make chocolate. There are those who make CHOCOCOLATE and there are those who make CHOCOLATES and there are those who make both. There are a handful of big chocolate makers, one of which is Valhrona. They take cacao beans and turn them into chocolate that we can […]
Posted on 06. Dec, 2016 by virtuousbread.
Here he is! Well done, Patrick Bowden from Indigo Bakes for winning first prize in the bread category of the Small Food Awards, for the white sourdough!
Posted on 07. Nov, 2016 by virtuousbread.
November 2016 sees the launch of the first annual Small Food Awards! The School of Artisan Food and Virtuous Bread have teamed together to host the awards which are an important event on the UK food calendar because they celebrate the professional micro producer who cannot always compete in the more mainstream awards against much […]