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.

Tuesday, 23 December 2014


(Although I may miss out breakfast altogether, saving my calories for later) 

2 dessertspoons ground flaxseeds
2 dessertspoons sesame seeds (also ground)
Apple juice
1 dessertspoon flaked almonds


French toast with mushroom pate, chilli and onion chutney, cayenne pepper and salad.

Haggis en croute, with a brioche wrap, along with a rich, spicy tomato sauce. Plus all the trimmings - the roasties, cranberry sauce and all the lovely veg.

Either a trifle, if I can be faffed, or, my new favourite, lightly cooked dried apricots, with their juice, sliced banana, soya cream and a splash of Benedictine.

All this will be washed down with a bottle of Chateauneuf du Pape, which my son received for his birthday and he assures he's bring down with him when he arrives this afternoon. :)


Bubble and squeak - with added nutritional yeast and curry powder - and fresh wholemeal bread spread with olive oil (keeps solid in my fridge).

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