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.

Wednesday, 15 July 2015

SEITAN - NOW FOR MY ROAST DINNER

200g of seitan - enough for a meal with some leftover for the next day

Once the seitan is made, fill up a small cooking dish with as much as you can get in - in this case, around 200g - and then cook for 30 minutes at 200C.

 I generally have about 2/3rds of this with my roast dinner, and the rest I'll chop into chunks and have in a chilli non carne or similar.
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