Tag Archives: bread classes
Easy recipe for “pizza bread” – delicious everyday bread
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 […]
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Micro bakers triumph at the World Bread Awards
Posted on 08. Oct, 2015 by virtuousbread.
We are delighted again that two of the Bread Angels in our community of micro bakers have won five awards between them at the World Bread Awards. It's brilliant and we are thrilled to have such talented bakers in our community of micro bakers. Juli Farkas was awarded prizes for her wholemeal sourdough loaf and her […]
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The simple and delicious no knead focaccia for lunch
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 […]
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The Great British Bake Off starts today!
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 […]
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Two days to go to the Great British Bake Off
Posted on 04. Aug, 2014 by virtuousbread.
I am no nearer remembering whether it's the badger of the North, the fox of the midlands or the silver bear - anyone can help me? In any case, the point is that I AM nearer (1 day nearer) to making my GBBO bread - ready for the launch of 2014 GBBO. Bake along! The […]
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Three days to go to the Great British Bake Off!
Posted on 03. Aug, 2014 by virtuousbread.
So....bread that takes three days to make? NOT A PROBLEM! With the 1857 sourdough it takes at least 3 days to make bread (it's a plan in advance and sit around and wait sort of bread). So, without further ado, day minus three to the GBBO: Refresh the 1857 sourdough: More interested in bread than […]
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Easy recipe for crackers for National Bread Week
Posted on 16. Apr, 2013 by virtuousbread.
To celebrate National Bread Week with something a little bit different, here is a simple recipe for home made crackers. Ever wonder how to make crackers? Well, here you go. Your life may never be the same again! Ingredients: For the dough 300 g strong white bread flour 100 g semolina 300 g water 2 […]
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Simple, hearty bread with oats for cold weather
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 […]
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Learn to bake bread and enrich your life in 2012
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 […]
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Learning to bake bread with Virtuous Bread
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 […]
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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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