Yogurt Bread – Slightly tangy bread via adding yogurt. All purpose, basic bread. Continue reading Yogurt Bread Recipe
Old Fashioned White Bread – Grandma made bread like this. With milk for delicate texture and soft crust. Continue reading Old Fashioned White Bread Recipe
Herb Bread – Delicious blend of herbs and garlic gives this bread a fragrant flavour. Scrum-didly-umptious 🙂 Continue reading Herb Bread Recipe (Version One)
Lighter White Bread – Lovely, yummy, white bread with honey (and milk). Can be used for loaves, rolls, or I’ve even used for pizza base. Continue reading Lighter White Bread Recipe
Buttermilk Wheat Bread – Succulent, extremely light texture with whole wheat goodness. Sandwiches-a-plenty ! Continue reading Buttermilk Wheat Bread Recipe
Basic White Bread – Lovely, yummy, white bread (with milk). Can be used for loaves, rolls, or I’ve even used for pizza base. Continue reading Basic White Bread Recipe
English Muffin Bread – English muffins in a breadmaker – now that’s a good idea. Great toasted or untoasted. Continue reading English Muffin Bread Recipe
Easy French Bread – Lovely, yummy, white bread. Can be used for loaves, rolls, baguettes or I’ve even used for pizza base. Continue reading Easy French Bread Recipe (No Milk)
“Holy” Whole Wheat Bread – Here is a whole wheat bread The Modern Theologian created. Most people don’t really like whole wheat, so bakers tend to use a mixture of 25% whole wheat and 75% “strong” wheat. This, however uses 100% whole wheat. Continue reading “Holy” Whole Wheat Bread Recipe
Continuing on with my bread making I’m baking this one today :
Honey Wheat Bran Bread – Sweetened with Honey, and with the better nutritional value of wheat bran this bread is the monkey’s nuts. Continue reading “Honey Wheat Bran Bread Recipe”
Thanks to Chef Kevin Ashton of “Grumpy Old Men” blog, for the cooking inspiration – So, continuing on with my bread making I’m baking this one today :
Applesauce Oatmeal Bread – A great tasting apple’ey and oat’ey bread for all occasions Continue reading “Applesauce Oatmeal Bread Recipe”
Two great bread recipes from two great bloggers – Pizza bread and Easy french bread Continue reading Bread Recipes
I don’t know why exactly, but I do really love blogging, and even more so creating things. I think art is mean’t to be shared (otherwise what’s the point in doing it ?), and a blog allows that combination of creation and sharing.
I’ve been doing my best to try and warn people about the Coronavirus pandemic as it transpired. And, I don’t make any money from blogging. Today, I feel like I’ve been sitting at my computer for weeks now, and fed up with dealing with stupid people I have to deal with on a day-to-day basis.
And, no I probably don’t mean you, I do mostly get many lovely commenters, who are supportive and positive, good well meaning people. No, it’s a tiny minority who are complete assholes. “Haters gonna hate” I think is the collective wisdom on this. And “The biggest fool is the fool that argues with a fool” or there or there about.
A fellow blogger once advised me – “just put them in the spam folder, and you’ll never hear from them again”. Not sure that’s very ethical solution, or recommended, just passing on what he told me.
So today, as I have all the ingredients, I’m baking some bread, which I haven’t done for a while. Not quite sure what kind of bread it will be, I have a selection of flours, and a sourdough culture living in my fridge.
Sometimes I use my breadmaking machine just to make dough, and then cut up into balls, wrap in clingfilm and freeze (like the photo above). Then with pizza sauce and mozzarella, I can make my own pizzas, as and when I want.
As I don’t have an oven, I cook the pizza base, like the “Fry bread” which I watched native Americans make. Basically I roll the Pizza base out into a round shape, leave in the the frying pan (with lid) to rise. Then nuke it on highest setting the hob will do, the steam generated by the lid being on helps to cook the pizza base. You have to be careful, because the time difference between “cooked” and “burnt” is literally around 30 seconds. So timing is everything with that one. Oh, and it does need turning once the bottom is cooked, to cook the top for a short time.
Other times I can let the machine complete it’s cycle and bake a loaf. I pause the cycle after it’s mixed, so I can remove the stirrer from the dough, so loaf doesn’t have a hole in it where the stirrer was, when baked.
Anyway, hope you are safe and it stays that way for you and your loved ones.
Google sends me weird and wonderful things people search for … sometimes I answer them ! So here’s SEVEN SIMPLE STEPS for making bread without dough conditioners … 1. Put (strong) flour, salt, yeast, sugar and water into a bowl. … Continue reading Simple Steps For Making Bread Without Dough Conditioners
I’m an advocate of self-responsibility and self-care. Personally I’ve never understood why anyone would find baking or cooking demeaning, I’m very proud of my baking and cooking skills. They help me take care of myself and my loved ones. Suffice to … Continue reading 4 Steps To Easily Making And Baking Homemade Bread
I finally got round to cooking my own tomato pasta that I wrote about back in October. You can read about it here: https://doncharisma.org/2013/10/23/tomato-pasta-the-right-way/ Well not … Continue reading Tomato Pasta Cooked to PERFECTION!
I haven’t shared any of my culinary skills, yet. Angie (AngieG9) inspired me to share what I know about cooking truly awesome Pasta with a Tomato based sauce, with her ketchup recipe. I used to have an Italian girlfriend from … Continue reading Tomato Pasta, The “Right” Way – Give your taste-buds a treat:)