June in the HomeBaker’s Club…
Hey Homebaker!
Your photos in the members forum look amazing, the Pan L’ancienne and Green Olive and Semolina Pave were two recipes I really enjoyed making and I’m chuffed to see that you have too.
This month there’s more to learn…
Bread Crumb Bread
Bread crumb production is a good habit to get into for a home baker and in this first recipe you’ll be using your crumbs in the dough itself as well as on the outside creating a delicious tasting bread with a crunch coated crust. You can bake in a lidded enamel roaster for huge burst with minimum mess, or traditionally on a tray. A must try!
Apricot, Orange and Almond Fruit Loaf
Studded with sweet apricots and topped with a sticky glaze and almonds this fruity and fragrant loaf is delicious toasted and buttered for breakfast or with a cup of tea. You’ll make this straightforward enriched dough with traditional methods, shaping and scoring the top to create two stunning loaves.
And in the “with bread” section…
Another great use for breadcrumbs for olive lovers; crispy fried olives with lemon and pecorino and breadcrumb toast with banana, maple syrup and homemade pecan butter.
This month’s recipes join all the previous recipes in the Homebaker’s Club today.
See you in class :-)