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.

Thursday, 3 July 2014


Eric made these Chelsea buns at Longrun House, Taunton, where I run a weekly session:

Garlic paste and roasted red pepper breads
We made the buns by rolling out the dough, spreading garlic paste over it, followed by chopped peppers. The dough was then rolled up and cut into buns.

The other two loaves, made by Vicky and Adrian, were layered with the same filling, then one was given the focaccia treatment, the other was done in the style of a fougasse.

No comments:

Post a Comment