Brioche

RECIPE: I’ve never eaten brioche before and had no idea how to eat it, but as it was a traditional french bread it was on my list to try. I followed the recipe but halved it, as I was only feeding two of us, and used dariole moulds instead of brioche moulds because that’s what…

Sweet pretzel

RECIPE: Okay so these may look more like buns than pretzels, but that’s because when I was twisting I didn’t allow for additional rise. I followed the recipe provided with slightly less glacé orange than listed. PREPARATION: I’m not sure what’s expected at the stage where you cover the dough with the remaining flour. My…

Baker’s White Tin Loaf

RECIPE: I found fresh yeast in the shops, so thought I’d try a different white bread recipe to see if the yeast improved my success rate. I made the full quantity of old dough, made a loaf from half the quantity of dough, saved the other half of the old dough in the fridge, then…

Simple White Bread

RECIPE: After my last disappointing experience with making bread, I went to my Facebook foodie group for advice. They suggested I might have allowed the bread to prove for too long or there might have been too much yeast, and one told me to try the River Cottage recipe for Simple White Bread. So I…

White bread

RECIPE: Bread hates me. Actually, it’s yeast that gets my nose out of joint, but it’s most noticeable when I’m making bread. I’ve tried a few times and while it’s acceptable, it’s always a bit dense. When a friend with minimal bread-baking experience had some sucess with the recipe on the bread flour packet, I…

Chelsea Buns

RECIPE: The recipe is a photocopy I’ve had for ages and I don’t remember the book it came from. I didn’t alter it, apart from substituting some chopped sultanas because I didn’t have enough currants. I found a similar recipe online (see below) – the main difference being my recipe had two eggs in the dough….

Panini

RECIPE: I like the recipes in the Bourke Street Bakery book because they provide a lot of detailed instructions. There’s three steps to making panini: preparing the ‘ferment’, making the olive oil dough, and then shaping the panini themselves. COMPONENTS: I made the ferment the night before. Now that I’ve made the full recipe, I’ve…

Bagels

RECIPE: I decided to try homemade bagels after buying a disappointing packet of bagels from the supermarket over the weekend. When we travelled in Alaska a while back, we fell in love with fresh bagels, but they’re not common in Australia. Yes, I stuffed up and somehow ended up with flat bagels even though the…