Tag Archives: all you knead is bread
A bread recipe to support people trapped by the US ban
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 […]
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Why should I soak seeds and grains before I bake bread?
Posted on 05. Nov, 2015 by virtuousbread.
Soaking things in water before cooking and baking with them is an oddly important tradition for many people in many parts of the world. Certainly, in Germany, where my mother is from, you would never get seeds or grains in bread that had not been soaked first. I do know know why it is not […]
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Simple recipe for delicious brioche
Posted on 03. Nov, 2015 by virtuousbread.
How do I make brioche? Making brioche is much easier than you would think. It just takes time and a lot of energy. Unless you have a machine and then it just takes time. The trick is to knead the dough in two parts. Here is what it looks like to do it in the […]
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Easy recipe for bread with plantain
Posted on 31. May, 2015 by virtuousbread.
According to Wikipedia, plantains have a similar taste to potatoes. I am not sure that is true (in fact I am sure it's NOT true) but what is true is that they are eaten, in the tropics, the same was we northeners eat potatoes: fried, as crisps or chips, mashed, roasted...they are the starch of […]
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Bread and Spread – the new book by Jane Mason
Posted on 24. May, 2015 by virtuousbread.
Since publishing All You Knead Is Bread and The Book of Buns, I have been busy in the food writing world! November 2014 saw the publication of Mexico - The Cookbook for which I was the contributing editor, perfecting my Mexican cookery skills along the way. May 2015 sees the publication of Homemade Sourdough. So, […]
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What is a Rosca de Rayes and how do you make it?
Posted on 08. Jan, 2014 by virtuousbread.
Rosca de Reyes is bread that Mexicans bake and eat to celebrate epiphany. All over the world, epiphany is celebrated with special bread - enriched with butter, eggs, or milk; packed with dried fruit; or enhanced with spices - or all of the above! The Mexican version is a very rich bread, flavoured with orange […]
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Easy Recipe for Irish Soda Bread
Posted on 07. Nov, 2013 by virtuousbread.
Soda bread is a classic Irish bread. This simple recipe for soda bread is ready in 30 minutes and is perfect for when you do not have a lot of time, when you have run out of bread or when unexpected guests show up for lunch! Delicious and satisfying, it compliments any meal with its simple elegance. […]
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Recipe for easy buns with fresh herbs
Posted on 08. May, 2013 by virtuousbread.
Buns with fresh herbs A spot of culling was called for today as the herbs in their pots were looking rather leggy. Rather than throw all those lovely fresh herbs away, I made some lovely buns, adding fresh thyme, marjoram and rosemary. But first, here is my very first VINE video attempt (phew, a second […]
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Lovely review of All You Knead Is Bread
Posted on 02. Mar, 2013 by virtuousbread.
A Canadian nutritioninst, food blogger and cook book reviewer, Sarah Reid, has written a wonderful, thoughtful, and very well tested review of All You Knead Is Bread. Here it is,the first bit - and please click to the rest - enjoy! "There are few things that embody the heart and spirit of the creator more […]
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Thanks to Cooking with Books for such a wonderful review
Posted on 28. Jan, 2013 by virtuousbread.
Marnely Rodriguez-Murray is a Dominican-Republic-born, Martha's-Vineyard-living chef and food writer with an excellent blog and a deservedly large following. I discovered her in the Twittersphere when she wrote some really kind things about All You Knead Is Bread on her blog Cooking with Books. Of course I want to share them here but more importantly […]
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How to make rye bread - A free recipe from All You Knead is Bread
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Making sourdough starters
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How do I know when my sourdough starter is ready?
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The four different forms of yeast and how to use them
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What is Italian 00 flour?
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webmaster: Hi Wendy - I tend to work at "room temperature" wh...
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Cindy: How interesting! I've watched "The Italian Grandma...
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Wendyail: What temperature do you have the dough at on the c...
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