Beet This

It all started when I was making Vampiros for a Halloween special. Vampiros, as you know, is a spicy adaption of Tomato Bread with Sundried Tomatoes – add smoked paprika, chile and a good whack of tequila to the tomato sauce. This year I wanted to find a way of getting the dough a brilliant […]

Bourbon

It’s that time of year again when my American customers start to clamour for Bethesdabakers’ famous Thanksgiving Bread: The secret ingredient? Bourbon. Soak your cranberries in a good shot of whiskey for an hour then complete the soaker with orange juice. Rye starter, flour mix of white, wholemeal wheat and rye, plenty of pecans. Sam’s […]

Pain des Pommes

Sitting on my kitchen window sill for the last three or four years is a jar with chopped apples in the bottom plus water plus a little sugar. Sitting in my garden is a solitary Cox apple tree that I bought for Sue as a Valentine present quite a lot of years earlier. When the […]

Bara Planc

Very foolishly got involved in a “discussion” about additives in bread on the Australian Sourdough Companion forum this week – http://www.sourdough.com – got called a few names that included the suggestion I was living in the past. So what bread have I baked this week? Well, months ago someone ordered 6 x 2 kilo loaves […]

BVM (Bethesda Virgin Mary)

It was only a mini baguette made from a bit of left-over Normandy Rye Cider dough, but when I came to cut it for my ‘umble baker’s lunch, there it was: the face of the Bethesda Virgin Mary (the Laughing Virgin) staring straight back at me. Put me right off. I had beans on toast […]