No bread is an island

...entire of itself. (With apologies to John Donne!)
I live and breathe breadmaking. I’m an evangelist who would like everyone to make his or her own bread. I want to demystify breadmaking and show it as the easy everyday craft that it is. To this end I endeavour to make my recipes as simple and as foolproof as I possibly can.

I call my blog 'No bread is an island' because every bread is connected to another bread. So a spicy fruit bun with a cross on top is a hot cross bun. This fruit dough will also make a fruit loaf - or Chelsea buns or a Swedish tea ring...
I'm also a vegan, so I have lots of vegan recipes on here - and I'm adding more all the time.

Monday, 15 September 2014


Monday 15th September 2014
Made a gluten-free version of this tonight, for tomorrow's coffee morning. No walnuts so I replaced them with  flaked almonds.

This time I baked it in the microwave! 

2 reasons for this:
1. Six minutes in there as against 30+ mins in an oven at 180C - talk about saving the planet!
2. And it rises about 25% more in the microwave than it does in the oven.

Also, if you're in a hurry, the microwave wins hands down!

I shall attempt to make a coconut cream topping for it in the morning.

[Pics to come]
31st August 2012

165g s/r flour
200g sugar
1 tsp ground cinnamon
½ tsp ground cloves
½ tsp ground ginger
80g grated carrots
70g chopped walnuts
80g vegetable oil
220ml water


       Preheat the oven to 180C

       Measure the flour, sugar, spices,carrot and walnuts - stir to distribute 

       Add the oil and water to the mix and stir – initially with a large spoon or spatula, then with a whisk
       Pour in to an oiled and lined 20cm (8” inch) baking tin or cake tin
       Put in the oven and cook for between 35-40 minutes, until a skewer comes out clean
       Leave on a cooling rack in the tin for ten minutes
       Turn out on to the cooling tray

The only way I’ve found not to gorge on this cake is to, as soon as possible, cut it into, say, 50g pieces, then put them in the freezer. This way I can allow myself one piece per day.

Variation: For a gluten free version of this, simply use Dove’s gluten free flour in place of the flour

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