March in the HomeBaker’s Club…
Hello!
It doesn’t seem long since I popped the Turkish Simit and Stone Baked Wholemeal Bloomer in the club for you, I hope you’ve been enjoying them (feta dip is an absolute must!)
This month I grace you with the heavily requested English Muffin recipe and A split tin loaf with a 200-year-old twist to breathe new life into our life-long hobby. Have fun!
BRAND NEW BEGINNERS SECTION
Wondering where to start?
I’ve rounded up my recommendations for your first taste of success!
Traditional methods, simple process and delicious results, find it in the Bread Recipes section.
English Muffins
You might find this recipe one of those really practical ones; a traditional bread making process with a streamlined baking process since it’s appearance in Bread Every Day cutting baking time drastically and removing the risk of a scorched crust! These buttery soft, crunch coated muffins are stackable, freezable, practical.
White Split Tin Loaf
The sponge technique is probably the easiest way to improve the characteristics of your bread with the least effort. It requires a partial mix of your dough and short rest, and you might find yourself applying it to many other recipes as you continue your journey. This loaf is light and soft with a deeper flavour and delicious tasting crust.
A smoked salmon and soft boiled egg sharer with shallot salsa to serve with your toasted muffins and a really tasty and easy to make roasted cauliflower soup with brie.
Enjoy your new recipes this month, I hope you find plenty to learn!
See you in class :-)