Three old favourites for the bread making this time. I’ve put the recipes at the end of this blog entry.
First up is the Toastie, based on an Elizabeth David recipe, and a long time favourite from when our children were small. Adding a little potato flour alters the crumb size to give a bread that’s ideal for toasting, and soaks up the butter. Not perhaps a health food, but great for breakfast or high tea.
Posted in Cooking
Tagged bread, buckwheat bread, home made bread, pain de campagne, potato flour
We bake our own bread. It’s not always beautiful, but it’s always delicious.
But the food fascists are on my trail. Some ghastly little committee of busybodies called “Consensus Action on Salt and Health” is pressing for targets on salt in bread to be reduced from 1.1% to 1%.
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We normally make our own bread. But as with so many things, there’s a temptation to overcomplicate as we strive for better results. And I suddenly had a yen for simple but good white English bread, not sourdough, not French, no sunflower seeds, pumpkin seeds, linseeds, no malt extract, just the basics. This was the result:
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