The Italians know a thing or two when it comes to bread-based recipes! Not just for buttering (or dipping into olive oil), bread is a vital ingredient in all sorts of Italian soups, salads and even pasta dishes.
This traditional step-by-step sourdough recipe takes you through the stages of making and feeding a flour starter, using a small amount to create a sponge, then kneading and shaping a classic sourdough loaf. Once you’ve got the hang of this failsafe method, you’ll use it time and time again. INGREDIENTS STARTER DOUGH 600g to 1kg Read the full article…
There’s nothing particularly sexy about a leftover bit of stale bread, but if you think about it, some of the very best recipes in the world have been based around using it up.
When I’m in need of comfort food, I bake gluten-free cornbread – it pairs with a warm bowl of chilli, but it’s great by itself, as dessert, for just snack.
Dairy-free life has never been easier than it is today, and knowing what substitutes work best in what contexts will make it even breezier.
The sun above, the grass between your toes, a sandwich in your hands, and half the fillings in your lap… Well, these picnic breads might help with that.
They’ve often proved their talents on the pitch, but can Germany take the trophy for great bread too? Cross over to the dark side and discover rye bread…
Love bread as we do, it’s traditionally made from wheat, which can be hard to digest. Enter quinoa, and this recipe for turning it into amazing nutty bread.
After reading the inspiring story of Rwandan Women’s Bakery, I thought I’d share a recipe for traditional Rwandan honey bread.