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breadbakerdani

One to one breadmaking classes online, #realbreadcampaign ambassador; Rofco oven tutor, #breadchat founder #worldbreadawards judge

There are times when you want a white fluffy bread

There are times when you want a white fluffy bread. You can use the Tangzhong method to make all sorts of bread and rolls that are light and airy. Today I added a 5 seed mix and shaped into balls after proving and popped in a tin. You could tear these apart or slice as you wish. Great for sandwiches link to my recipe in bio. #tangzhong #japanesemilkbread #breadbaking #breadbaker

I had a challenge to make coconut ice. Discovered

I had a challenge to make coconut ice. Discovered that you could make a cooked or uncooked version. The cooked coconut ice won hands down. The darker and thicker pieces shown.
.
. It tastes like the inside of a Bounty. This British sweet surely must have had its origins in Indian Ladoo or Barfi which are flavoured with cardamom...

Put 500gr sugar, 225 ml whole milk and pinch of cream butter of tartar in pan. Heat to 240F /125c stirring all the while as it will stick. Place the pan in bowl of cold water to cool for a few minutes then beat in 100 gr dessicated coconut. Split in two and colour half with 10ml natural red colouring. Spread a layer of white ice 1cm thick onto tray or tin, then add second on top and press, straighten edges.Set in fridge. Cut into bars. From a 1946 Recipe Book Modern Cookery Illustrated
#coconutice #sweets #confectionery #barfi #ladoo #dessicatedcoconut #recipe #bountybar

This week, try something new. Listen to an uplifti

This week, try something new. Listen to an uplifting podcast and create one of the vast range of recipes.

I wanted to try a recipe that was bread based. Not only did I 'meet' Becky Hadeed's husband, but I discovered his family's recipe for Fatayer. I chose to make the meat version. Only now as I re-read the instructions do I realise that the shape should be open, rather than closed which is for the cheese version. Anyhow, I am really pleased with the result and can't wait to eat them for supper! The yeasted dough was left overnight before filling and shaping.

Anisa (@thewonkystove) and Dora (@mgracebackshop) have created a challenge for all listeners to The Storied Recipe Podcast. They want to spread and share the stories and your cherished recipes. Anisa and Dora curate the #foodwomenpower hashtag.

From May 10th to May 17th make and share a picture of a recipe and tag the following hashtags/people:
#foodwomenpower
@thewonkystove
@mgracebakeshop
@thestoriedrecipe.podcast
@ydbackdrops
@breadbakerdani

This is NOT a photography challenge. The point is simply to try something new. So while there WILL be winners, he or she will be chosen at random. Huge thanks to Yessica Duque, a Storied Recipe Podcast guest herself, for sponsoring the challenge. She'll be offering a free backdrop from her backdrop shop to the randomly chosen winners. AND I am offering a half hour Zoom call to answer any/all breadmaking questions to 2 winners.

When we lived in Edinburgh a Selkirk Bannick from

When we lived in Edinburgh a Selkirk Bannick from the Borders was an occasional treat. Husband commented it is ages since we had one. Here’s a bannock created from Sue Lawrence’s recipe. It’s a fruited yeasted loaf. The result is fine but not what we remember. I now discover from the producer’s Alex Dalgety and Sons website that their version is fermented over 20 hours. Back to the drawing board! We eat this toasted with plenty of butter. #selkirkbannock #bannock #teabread #afternoontea #scottishrecipes

I love listening to podcasts and one of my favouri

I love listening to podcasts and one of my favourite is the Storied Recipe podcast - an hour long chat about food, family and culture. Recently, the host Becky Hadeed interviewed me - what a great experience! I feel as if I have gained a new friend.

Each interviewee shares one recipe for Becky and the listeners to try.

With this in mind, Anisa (@thewonkystove) and Dora (@mgracebackshop) have created a challenge for all listeners to The Storied Recipe Podcast. They want to spread and share the stories and your cherished recipes. Anisa and Dora curate the #foodwomenpower hashtag

They are challenging you to try any recipe from a Storied Recipe Podcast guest! See the link in my bio to my episode and my recipe and a list of all the recipes you could try.

This is NOT a photography challenge. The point is simply to go outside our comfort zones and try something new. So while there WILL be winners, he or she will be chosen at random. Huge thanks to Yessica Duque, a Storied Recipe Podcast guest herself, for sponsoring the challenge. She'll be offering a free backdrop from her backdrop shop to the randomly chosen winners. AND I am offering a half hour Zoom call to answer any/all breadmaking questions to 2 winners.

All you have to do during the week of May 10th to May 17th is to make and share a picture of my recipe (or one of the others featured) and tag the following hashtags/people:
#foodwomenpower
@thewonkystove
@mgracebakeshop
@thestoriedrecipe.podcast
@ydbackdrops
@breadbakerdani

Just had to keep experimenting with the sweet hot

Just had to keep experimenting with the sweet hot water pastry - this time filled with blueberries. Difficult to tell from the photo but this is a two person pie rather than an individual pie. Since discovered that blackcurrants were used after the gooseberries went out of season in the original Oldbury pie recipe. Flavour needed to be a bit more tangy this time! #hotwatercrustpastry #pastrychef #traditionalrecipe #blueberries #blueberrypie

Recently bread muffins became a bit of an obsessio

Recently bread muffins became a bit of an obsession, so now it’s Time to share my recipe. Link to the recipe in bio (hope you like the new easier links to follow!)loved looking into the history of what was a British classic now often called English Muffins. First recipes published in the 1760s but the recipe probably dates even further back. .
These are great for breakfast or brunch and particularly with Eggs Benedict. Baking on a griddle or heavy pan by far the easiest way to achieve perfection . Thanks to the #breadchat team for inspiration #breadmuffin #englishmuffin #englishmuffins #brunch #breakfastideas #instarecipe

What is it about a cottage loaf that always makes

What is it about a cottage loaf that always makes me smile? I love popping the two balls of dough on top of each other then plunging my thumb into join them..
Unusually this is a yeasted dough with organic white and heritage wheat flours from @shiptonmill ,Sourdough starter added for flavour and toasted sunflower seeds. A delicious moist loaf for Saturday lunch. #cottageloaf #realbread #sunflowerbread #breadmaking #breadbaker #bakebetterbread

This is my Pide Turkish flat bread topped with whi

This is my Pide Turkish flat bread topped with white and black sesame seeds, yogurt, eggs and oil. .
Realised that the markings on the top should have been made just before baking instead of before second prove. .
I made the bread with 20% barley and 80% white organic flours and fresh yeast. I’ll be making this again with a few tweaks! #pide #turkishbread #breadmaking #breadclass

Bet you can’t guess the filling for these! Have

Bet you can’t guess the filling for these! Have been seeking a traditional recipe from Gloucestershire and discovered the recipe for Oldbury Tarts from Oldbury on Severn. Possibly dating back 200 years. .
These are made with sweet hot water pastry and filled with gooseberry(from the freezer). Pastry Recipe adapted from @chefcalum ‘s book the Pie Room. A bit of a work-in-progress but a tasty result. First time making sweet hot water pastry. Big thanks to @steph.clubb for her guidance. Definitely a recipe to keep. Will share when refined! #hotwaterpastry #oldburytart #oldburyonsevern #pastry #dessert #gooseberries #gloucestershire #traditionalrecipe

Do you love anything citrus? I do. It’s hard to

Do you love anything citrus? I do. It’s hard to beat a lemon meringue pie - especially if you get to play with the blow torch! #lemonmeringuepie #lemonmeringue #lemontart #lemondessert

I am a bit obsessed with rhubarb muffins at the mo

I am a bit obsessed with rhubarb muffins at the moment. This is the latest version topped with a mix of chopped hazelnuts, sugar and butter. Making the muffins with molasses sugar meant adding more buttermilk. Cooked chopped rhubarb added. This makes it moist but it disappears into the mixture. #rhubarbmuffins #muffins #cakeofinstagram #rhubarbcake

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