Hot Cross Buns

An Easter treat, these spicy, fruity yeasted buns are usually in the shops from oh, just after Christmas, but as usual home-made are better if you can spare the time. As so many of us are self-isolating thanks to coronavirus, making them is a pleasant way of whiling away an afternoon, and probably the only way to get your mitts on them with the supermarket shelves being so empty. Continue reading

Home-made Crumpets

Shop-bought crumpets can, as Elizabeth David said with characteristic disdain in English Bread and Yeast Cookery, be “terrible travesties…perhaps…delivered direct from a plastics factory”. Though I’ve eaten my fair share of those, toasted and slathered in butter, home-made are in a class of their own. However, they are tricky to get right. Continue reading

Brioche Burger Buns

Pretty much every burger I’ve had recently that I’ve most enjoyed has been loaded into a brioche bun. This isn’t exactly fast food – you need to prepare the dough the night before you plan to bake – but I’d like to share the recipe because they are streets ahead of supermarket brioche.  Continue reading

Quince Doughnuts

I love quince, it’s one of my favourite fruits and I’m always a bit bemused when people say they don’t know what to do with them, because they’re so versatile. I suppose it’s a lack of familiarity: because their shelf life is short, supermarkets tend not to stock them. Continue reading

Irish Wheaten Bread

Image of a loaf of wheaten breadIf you’re ever pushed for time and you want a comparatively quick loaf of bread, this Irish recipe is ideal.

It’s the antithesis of sourdough … no starters lurking in the fridge waiting to be fed, no slow fermentation methods, no stretching or kneading. All you need are a few basic ingredients, a bowl, a spoon, a tin and an oven. It’s bread making at its simplest. Continue reading