Ballymaloe Brown Bread
I first posted this famous bread recipe in the very early BF days after a trip to Ballymaloe and it still rocks my world. So quick to make, so satisfying […]
I first posted this famous bread recipe in the very early BF days after a trip to Ballymaloe and it still rocks my world. So quick to make, so satisfying […]
[…] grates cheese into the pan. I find it easier to grate it directly onto the bread before putting it in the pan. You do not get the cheese crown effect, […]
[…] challenges is to use up all the old scraps and sad ends around the place to create something irresistibly appealing and moreish. Here is my favourite solution for retiring bread ends.
Banana bread received an excessive amount of (what I considered to be unwarranted) flack in the lockdown era. But despite the critics, it maintained it’s secure and treasured place in […]
This is a great way to use up bread at the end of the week and not waste any precious sourdough. This was inspired by the bread and butter ice […]
The Dusty Knuckle Bakery This year I found bread heaven in an old shipping container at the end of an alley in East London. Yes, a shipping container. Beautified with […]
[…] recipes, scroll down for an update and a new video for THE famous Ballymaloe Brown Bread, the perfect base for a killer Triple Pickle Packed Tuna Sandwich that will knock […]
[…] extra you know what. I made this on my trusted old friend Ballymaloe Brown Bread, but I also love this on a seeded dark rye or a favourite sourdough. […]
[…] cook the bounty. 4. 2 loaf tins – while fresh produce may be wonderful, good bread is not always so easy to come by. And when on holiday you have […]
[…] wasting nothing, this salad was born out of the need to use up ends of bread and showcase my yoghurt pickle dressing – the one I make with the dregs […]
[…] to the mix, reducing the amount of plain flour by the same amount. The strong/ bread flour creates a more stable mixture thanks to the higher gluten content. If you […]
[…] be generous to say this baking frenzy happens only once a year, but as my family will attest, this really occurs at any given opportunity (read: Honey Cake, Pumpkin Bread, Hamantaschen).
[…] And I hope you enjoy this new addition. November Bites Cookbook of the month –Breaking Breads It is no secret that my first stop when either in New York City […]
[…] too (but personally I prefer them in the sauce). We often eat them in pita bread. I am fully aware that this totally digresses from traditional Scandi fare. However, I […]
[…] give them a go. Like Jacques Torres winning cookie recipe, strong flour (usually used for bread baking) is the key to ensuring the cookies hold their shape. Much tinkering and […]
[…] of the scene in London at the time. We gorged ourselves on outstanding coffee and bread, ate at wonderful beach shacks serving home made focaccia sandwiches with fresh rocket (slight […]