Hot Cross Buns

Broken up sideEaster crept up on me a bit this year. Usually, we would have been off work for at least a four day weekend. We would have planned to get out of the city, gather with family for a big meal and enjoy plenty of chocolate treats. With our new work patterns this year, neither of us took the typical long weekend. We’re counting down the weeks (less than three!) until we head to Japan, so this Easter really caught me by surprise. Continue reading “Hot Cross Buns”

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Oatmeal Sandwich Loaf

Bread in panI found this bread on Smitten Kitchen, and it inspired me to take a chance on a homemade loaf. Since our visit to the Black Sheep Inn, with their packed lunches each day to encourage walking in the hills, I’ve had in mind that we could be making our own sandwich bread and rolls at home.

This was my first attempt.Full oatmeal breadOatmeal bread sideOver the next little while I hope to be sharing with you some pictures and stories from volunteering at Bread Matters, so it feels a bit strange to be writing about a sandwich loaf now. I’ve been reading Andrew Whitley’s book about the benefits of sourdough baking and the need to return to slower, more traditional bread baking all around. More on this later, but I’d love to be back here soon sharing early successes from integrating these principles into our weekly bread.

However, I’m practicing the art of not waiting for all the conditions to be in place before writing, so here we go. Continue reading “Oatmeal Sandwich Loaf”

Mint and Basil Zucchini Bread

Butter, eggs and herbsToday’s baking took a complete turn when I ran into a mint and basil herbed zucchini bread on my way to a rye crumble bars recipe.

Kim Boyce’s Good to the Grain: Baking with Whole Grain Flours (2010) has been on my shelf for years, but I’ve only recently started appreciating how interesting yet accessible the recipes are. Good to the Grain has been reviewed beautifully, enthusiastically and somewhat stubbornly over the years, and I’m sorry it has taken me this long to start working my way through it. Continue reading “Mint and Basil Zucchini Bread”