Archive for the 'bread' Category

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An experiment with sourdough (part 1)

Published by Lucina, on 14 aprile 2013 in bread and English Recipes. 12 Comments

sourdough ingredients

Hello everyone,  making sourdough is something I’ve never tried before and I want to share with you my step by step experiment at attempting to produce my very first batch. Forget the English saying that you can’t teach an old dog new tricks. In my book you are most definitely never too old to try new things (see this blog)!!! Of course, like all experiments, there is no guarantee this is going to succeed. In fact it may very well turn into a disaster, but what the hell! Nothing ventured, nothing gained.  As you know I’m into bread making at the moment. Sourdough bread is something I often buy at my local artesan bakery. It has a taste and texture which sets it apart from “normal”, or should I say traditional, bread. When I recently went to my bread making course I asked about it and discovered some very interesting things. Continue reading ‘An experiment with sourdough (part 1)’

Hot cross buns

Published by Lucina, on 31 marzo 2013 in bread, cakes and English Recipes. 4 Comments

hot cross buns

I went on my second bread making course yesterday (the first one was back in November. See here) courtesy of my husband, who gave it to me as a Christmas present. (The clever man that he is! Although I suspect a bit of self interest here :-)) This time the level was advanced -I’ll have you know- and one of the things we made was hot cross buns. These are spiced sweet buns, made with dried fruit , which are traditionally eaten at Easter time here in England (hence the cross over the top, referring to the death of Jesus). They are finished off with a nice sweet, sticky glaze. You find them in all supermarkets at this time of the year but of course the home made ones are by far superior. And contain none of the rubbish (such as colourings, preservatives, etc.) of the bought variety. Continue reading ‘Hot cross buns’

Walnut and honey soda bread

Published by Lucina, on 24 febbraio 2013 in bread and English Recipes. 6 Comments

walnut and honey soda bread

This is  a variation on the classic Irish soda bread I have already  blogged.  It’s really quick and easy to make. Great if you are in a hurry. The good thing about it, as mentioned before, is that it doesn’t require any proving time : you mix all the ingredients, bang it in the oven and voilà! Half an hour later you have bread! This particular variation on the theme is rather unusual because it’s sweet and savoury at the same time. It’s ideal to have for breakfast with jam or with some strong cheese (gorgonzola, stilton, roquefort, etc.). We indeed had it as an accompaniment to  ploughman lunch (which is basically cheese served with bread, chutney, salad and sometimes apple and celery).  This recipe is from Hugh Fearnley- Whittingstall. Continue reading ‘Walnut and honey soda bread’

Bagels

Published by Lucina, on 13 gennaio 2013 in bread and English Recipes. 6 Comments

bagels

Following the bread making course I attended back in November (read here)  I’ve tried my hand at different types of bread, with various degrees of success, including bagels. I love bagels and I have been buying the ready made variety for many many years. Sainsbury’s bakery produces some very good ones, for example. I’m not sure how popular they are in Italy but perhaps Candi will comment on it. Anyway, I had always believed they would be far too difficult to make and never even thought of baking them myself. The idea to have a go came from the legendary programme the Great British bake off which I really enjoyed watching back in the summer. During the programme a group of contestants were given the challenge to bake all sort of weird and wonderful things and in each episode the worst contestant would be eliminated. Sure enough in one of the programmes one of the challenges was indeed to make some bagels. I was really intrigued by the fact that you have to boil them ( YES, boil them !) before you can bake them. How bizarre, I thought. Being a curious person I decided to attempt them. My first batch was passable but they were a bit on the dry side ( they should really be soft and chewy). Last week I had another attempt, this time following the River Cottage recipe and I was rather impressed with the end result. They looked quite professional, if I may be so bold,  and they tasted very nice too! Continue reading ‘Bagels’

Irish soda bread

Published by Lucina, on 18 maggio 2012 in bread and English Recipes. 0 Comments

Irish soda bread

I love soda bread but for some bizarre reasons I had never thought of making some. Until last weekend, that is. God knows why I never tried before  as it’s got to be one of the easiest breads EVER to make. Honest!Unlike other traditional yeast based breads it doesn’t require any proving time. So basically, if you have the right ingredients (which are pretty standard), you can knock one up in no time at all. It’s nice warm from the oven with butter spread on it and perhaps some jam, or maybe as an accompaniment to soups , but I found it’s equally nice the day after toasted. I used white flour for this particular one but next time I want to try wholemeal or spelt flour, or perhaps half and half. Continue reading ‘Irish soda bread’

La treccia di pane di Meret. Il vero Speckzopf svizzero

Published by Candida, on 18 aprile 2012 in bread, Cucina regionale, Ricette in Italiano and Torte salate, pizze. 2 Comments Tags: , .

No, Meret non porta le trecce, almeno abitualmente, ma alla domenica mattina può decidere di alzarsi prima e infornare la gloriosa treccia svizzera o Speckzopf  (la tradizione dice, chissà, che ha quella forma perché le vedove si tagliavano la treccia e la seppellivano con il marito). Allora avrete la casa che profuma di buono e a pranzo una ricca e fragrante pagnotta che è ottima  soprattutto con l’antipasto, per un brunch o anche da sola. W la Svizzera!

Se non avete Meret (la signorina Emerenzia Servitori) sottomano dovrete accontentarvi della sua ricetta. Eccola qui. Continue reading ‘La treccia di pane di Meret. Il vero Speckzopf svizzero’

Cornbread

Published by Lucina, on 17 marzo 2012 in bread and English Recipes. 6 Comments Tags: .

cornbread

My friend Carmelita donated a bag of organic polenta flour to me the other day. Yes, I know, my friends and I don’t give each other standard presents.  For some reasons they tend to be of an edible, home made nature…I wonder why.  :-) Anyway, I was really keen  to use it. As I had made some soup I scoured my  books for some interesting, quick bread recipes to go with it and finally found this one for cornbread.  BINGO!  I could use my polenta! The results were very pleasing indeed:….. the bread looks like a light sponge cake but of course it is savoury. It is really soft and it has a delicate taste, not to mention the lovely yellow colour. Furthermore it  has a slight crunchy texture, thanks to the polenta flour, which makes it particularly interesting. It would be delicious with other added ingredients, like grated cheese, chilli, sweetcorn or bits of bacon. I have been so impressed with it that I’ve decided to share it  rightaway, before other recipes that have been patiently awaiting their turn to achieve blog status. Ha ha… Surprise, surprise it is by Hugh Fearnely-Whittingstall. Yes,  AGAIN!  Where has he been all my cooking life? But what can I say? I love his recipes! Continue reading ‘Cornbread’