Browsing Archive: January, 2011

Black Pepper and Marmite Boule...or How NOT to Follow a Recipe!

Posted by denise fletcher on Sunday, January 30, 2011, In : Flavoured Breads 


Boule really means nothing more than "ball" in French, so any dough that's shaped like a ball and baked becomes a boule. Most boules are however neutral or savoury in flavour. Marmite, if you're unfamiliar with it, is a vegetarian yeast extract that is very nutritious, richly savoury and to me at least, one of life's basic necessities. I love it diluted in hot water as a 'tea', spread on buttered bread or toast and added to soups, congee and sauces to enrich them.



red herring - when you make ...


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Cold Rise (No Knead) Oatmeal Loaf

Posted by denise fletcher on Sunday, January 23, 2011, In : Seed and Grain Breads 


I was prompted to post this by  a few of the comments left during the last week. Some of you admitted a fear of yeast cookery while others professed a love for home made bread and make it often but added that because of time constraints, you rely heavily on your bread machine to achieve this. Nothing wrong with that - if it prompts you to make your own bread, I say power to it. But, handy as they are, bread machines have always left me cold. I never could get into the dump everything into the...


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Butter Rolls

Posted by denise fletcher on Sunday, January 16, 2011, In : Enriched Breads 


Only a butter girl like me could love something like this. No bells, no whistles, no chocolate......just lots and lots of butter inside, folded through and just so you know this IS a butter roll, brushed on top, TWICE.




The mashed potato makes the rolls wonderfully soft and moist so it's really a worthwhile addition. Whenever I make mashed potato, I'll set aside some for making these rolls the next day, before I add any butter and salt. You don't have to do likewise; just stir up the require...


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Chocolate Brioche

Posted by denise fletcher on Tuesday, January 11, 2011, In : Enriched Breads 


When you think of brioche, you probably think of brioche a tete, with its distinctive topknot and beautifully scalloped sides, though brioche can come in many forms, including brioche Parisienne (logs placed side by side in a loaf pan) and brioche Nanterre (rolls placed alongside each other, in two rows, in a loaf pan). 





Being the perenially lazy cook that I am, I love the ease of a single, large brioche loaf instead of fiddly individual top knots, requiring fiddly individual moulds. This loaf...


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Flax Seed Bread

Posted by denise fletcher on Thursday, January 6, 2011, In : Seed and Grain Breads 


I thought the bread I make and eat almost daily would be the most appropriate choice for my inaugural post. This is a very simple and incredibly tasty loaf, brimming with fibre, crunch and a rich, nutty aroma, and, by far, my absolute favourite everyday bread.


 
last year's loaf


It makes a fantastic roast beef and mustard sandwich. But really, this tastes so good, a whole loaf disappears within minutes, once it's cool enough to slice; just thickly butter slices of it and enjoy with a cup of coff...


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