Monthly Archives: April 2013

Another brown bread this week, this time with lots of honey. The recipe actually calls for molasses (treacle) but says you can substitute it for more honey if you don’t have any. As I’ve only just remembered as I’m typing … Continue reading →

A brown bread this week. This one is a course rustic one and uses honey instead of sugar to activate the yeast. According to the recipe, this is also known as Monastery Bread and originates from the North of England. … Continue reading →

La baguette. The French classic we’ve all enjoyed that has become such a staple of high street food outlets that served with prawn mayonnaise, ham salad or cheese and onion, it’s become as typical a British lunchtime option as you … Continue reading →

Enriched bread basically means it has an additional enriching ingredient such as eggs, butter or oil. The result is a more cakey texture, a soft crust and a lovely flavoursome taste. This recipe is for small rolls that go perfectly … Continue reading →