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, 25 July 2016

BREADMAKING AT THE PLANET CAFE, (Taunton's newest vegan cafe)

Tuesday 26th July 2016 - 5th session
No pics this time - phone failure, I'm afraid.

Parathas and pasties and Swedish tea ring

Pasty filling:

Potatoes/onion/mushroom/red kidney bean


Red lentils, potatoes, onion

Hi folks,

Ingredients for the last session - 26th July.

We’re making a Swedish tea ring and paratha/pasties, so:
Flaked almonds
Icing sugar

You will need to prepare a pasty filling - my favourite is curried lentils and potato hash:

But these combinations are also good:
Potatoes/onion/mushroom/red kidney bean

(Basically, anything cooked ‘en croute’ enhances the filling every time.)

Plus the usual flour/yeast/olive oil/salt

Tuesday 19th July 2016 - 4th session
Croissants and choice of Rye bread or ciabatta.

Michele had been asking about rye bread - which I make very infrequently, if at all. Since rye on its own can be quite tricky, I thought it best if she were to make it with a mixture of rye flour and wholemeal. Janet made a similar loaf whilst the others went for ciabatta.

Here are some of the ciabattas: