August in the HomeBaker’s Club…
Hello Homebaker!
Sooo… last month’s recipes were a HIT!
The very lovely and very very pleasing stone baked semolina squares seem to be going down well with lots of you making them with great success! And the New York style Rye loaf has found a new home in the club after retiring from in-person classes.
This month a super practical bread by request and the buns I have been touring with at this year’s food festivals.
I hope you find plenty to learn!
Pita Breads
By popular request pita breads are here. One that I always consider really practical to make and eat at home. Once the dough is made a rested the actual rolling and baking is really fast resulting in a freezable stack of pitas you can toast straight from the freezer. A permanent feature in my freezer at home and I’m sure it will be in yours too.
Chelsea Buns
Buns don’t get much more iconic than the Chelsea. Layers of mixed spice, brown sugar and juicy sultanas all wrapped up in soft and delicious enriched dough. We finish these the proper way; with a sticky glaze and crunchy pearl sugar nibs. I’ve been bringing these to demo stages all over the south of England this year, and now the season is over, the recipe lives on in the club.
And in the “with bread” section
A class classic that somehow never made it into Bread Every Day; a beetroot, orange, feta and pea salad perfect for stuffing pita pockets. And a cheeky fast to make olive dish for those who, like me, enjoy those little crunchy bits in the bottom of the dish when all the olives have been eaten.
Next month we have a special coming that I think you’ll really enjoy (photos on the club homepage for members!) Can’t wait to get it under way. Enjoy these, learn loads and I’ll see you in class.