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, 30 October 2014


Monday 27th October 2014
3rd session, 5 students (with 3 apologies, so numbers are building up), 4 of whom made pizzas and chocolate rolls, and one (who had just popped her head round the door to check where we were) came with no ingredients, so she made a batch of fancy dinner rolls and some iced buns.

Cheese and tomato pizza - with olives

Leaky pain au chocolat! Some chocolate leaks more than others.

Next month we're making a fruit dough (possibly apfel kuchen or schiacciatta con l'uva) and cheese and tomato sizzlers.

Monday 20th September 2014
2nd session, 4 students this time, who all made a loaf of bread, 
All these loaves were made with a 4-strand plait - one freeform and two tinned

Two-toned loaf-half white, half wholemeal and white, shaped into a 4-strand plait and fitted into a bread tin
…and Chelsea buns:

Each batch of Chelsea buns, made with around 150g (small cup) of flour  and 100g of sultanas  costs less than half the price of a Chelsea bun in the shops

Next session, on the 27th of October, will feature cheese and tomato pizzas and petit pain au chocolat (again!) - but also one of the students would like to make croissants.

7th August 2014

Last Tuesday, I began what is intended to be a regular breadmaking session at St George's Church Hall, Wilton in Taunton. They will be held from 2-4pm on the 4 Tuesday in the month (to be confirmed).

In the first session, five students - most of them fairly new to breadmaking - made a soda bread focaccia, cheese and tomato sizzlers (wraps) plus pain au chocolat and jam doughnuts. 

Italian soda breads - or, soda bread focaccias! The one at the top right is a failed attempt at a gluten-free version!

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Fancy dinner rolls and sizzlers

Pain au chocolat, jam doughnuts and jam pasties

It is proposed that each month we will make a variety of different breads so that students will build up a bread portfolio.

There will be space for about a dozen students on the course, so there's plenty of space ATM!

The next session is planned for Tuesday 26th August, when we shall be making loaves and fruit bread - there'll be a choice between Chelsea buns/Swedish tea rings/apfel kuchens and more.

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