“There is not a thing that is more positive than bread.” – Fyodor Dostoevsky. Part two of my bread making odyssey

Last week I wrote about baking by hand my first ever loaf of bread. It was instantly addictive and so I was back in the kitchen this weekend to have another go.

Continue reading ““There is not a thing that is more positive than bread.” – Fyodor Dostoevsky. Part two of my bread making odyssey”

Kitchen Capers: making my first ever loaf of bread

I have been having great fun in the kitchen today. And the best bit about it? Eating the fruits of one’s labours of course!

For a while now I have been wanting to have a go at making bread. We have a perfectly good bread maker which we use occasionally. But having watched tons of cookery programmes on TV over the years, as well as reading about how amazing it is to make one’s own bread, I decided to give it a try and see for myself.

Using the ‘Basic White Load’ recipe from James Morton’s fantastic and easy to follow book Brilliant Bread, I managed to produce this little beauty:

Continue reading “Kitchen Capers: making my first ever loaf of bread”

Baking ‘Priorities’!

Following on from my last post about my recent baking activities, in which I confessed to adding extra whisky to one of my cakes, my lovely Mum reminded me of this classic joke recipe – enjoy!

 

Fruitcake Recipe

Ingredients:

1 cup water
1 cup sugar
4 large eggs
2 cups candied fruit
1 teaspoon baking soda
1 teaspoon salt
1 cup brown sugar
lemon juice
nuts
1 bottle whisky (sample the whisky to check for quality)

Directions:

1. Take a large bowl. Check the whisky again – to be sure it is the highest quality, pour one level cup and drink. Repeat.
2. Turn on the electric mixer, beat one cup of butter in a large fluffy bowl.
3. Add one teaspoon of sugar and beat again.
4. Make sure the whisky is still okay. Cry another tup.
5. Turn off the mixer.
6. Break two leggs and add to the bowl and chuck in the cup of candied fruit.
7. Mix on the turner. If the fried druit gets stuck in the beaterers, pry it loose with a drewscriver.
8. Sample the whisky to check for tonsisticity.
9. Next, sift two cups of salt. Or something. Who cares?
10. Check the whisky.
11. Now sift the lemon juice and strain your nuts.
12. Add one table. Spoon. Of sugar or something. Whatever you can find.
13. Grease the oven.
14. Turn the cake tin to 350 degrees. Don’t forget to beat off the turner.
15. Throw the bowl out of the window, check the whisky again and go to bed.

🥃😂🥃🤣🥃😜

Autumn Baking: Nothing Better!

Today I have been doing some impromptu baking. It is ages since I last indulged my love of making cakes and yummy things.

I enjoy cooking proper meals most nights (unless it is Hub’s turn – he is an excellent cook). But there is nothing quite like throwing together a few ingredients which, only a few minutes later, fill the home with warm, comforting, mouth-watering baking smells!

In the picture, you can see on the left Mary Berry’s ‘Bonfire Chocolate Tray Bake’ (yes I know it is a bit early, but hey!), from her book Foolproof Cooking. Like all Mary’s books, this includes some cracking recipes which I can highly recommend.

And on the right is a ‘Whisky Tea Loaf’. So very easy to make, with delicious results. And I can vouch for a slight amendment to the recipe: only one tablespoon of whisky did not seem quite enough to me, so I put in two – YUM!!! 😉