Like many of us in these times of isolation, I have been making lots of bread. Most of the recipes are both in my blog and in the Bread section under the Veganity link. Have at it!
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Simply Challah I’ve now made challah a dozen times, so I’ve pretty much got the hang of it. This morning, I wanted to make a simpler, faster version, so here goes… no filling, no rolling out and rolling up into ropes… simply challah. This recipe makes one large loaf, and takes about three hours to…
Vegan Rosemary Avocado Quick Bread with Chocolate! This Sunday morning I fancied something different, so I wandered the internet and found a couple of recipes similar to this: www.thefussyfork.com/rosemary-avocado-quick-bread/ Of course, being me, I wrote it up with grams instead of cups, and also added 250g dark chocolate – 72% Belgian from Trader Joe’s, to…
Italian Bread with Tarragon This is a variation on Italian Rosemary Bread, one of the fastest breads I know how to make. If you are pushed for time, this loaf will emerge from the oven less than two hours after you start, This quantity makes one good-sized loaf, about 900g or 2lb. Key steps for…
Hamantaschen Hamantaschen are cute little triangular cookies filled with jam, prunes, apricots, poppyseeds, or in this case figs cooked up in a little anise liqueur and diluted with a couple of spoonfuls of fig jam. Savory Hamantaschen are becoming more popular, too. We eat them to celebrate Purim — that’s the story of Esther, and…
Black Aromatic Rye Bread, revised I’ve now made this bread (or something similar) a dozen times, and this is the best version yet in the opinion of my local bread group. Here is the recipe for a BLACK rye that is easier to make than Swedish Limpa bread, but just as tasty, with a pleasing…
Savory Monkey Bread I have been intrigued by the concept of monkey bread – which is basically a batch of biscuits (in the American sense) baked as a single loaf or cake, often in a Bundt pan. Almost all the recipes are for achingly sweet dough, but I want a savory version to go with…
White chocolate and pear cookies with lime and cardamom The original recipe is by Yotam Ottolenghi, writing for the UK Guardian in 2018. Here is the link: https://www.theguardian.com/food/2018/nov/24/pear-recipes-cheesecake-choc-chip-cookie-ginger-cake-yotam-ottolenghi, and this is what he says about it: This is the first time I’ve put fresh fruit in a cookie. I had some doubts as to whether…
Smoky Rye Bread 2 After a weekend off from bread-making, I decided to have another go at this experimental combination of flavors: rye, smoke essence, poppy seeds, and Everything Bagel seasoning on top. In terms of technique, this loaf is a cross between Italian Rosemary and No-Time Bread. For any No-Time Bread, please keep in…
Knitted Headbands — woohoo! Recently I bought a circular knitting machine, mainly because I want to make socks a lot faster. So far, that has proved a challenge, despite some excellent Youtube videos, (especially by Jojo Juju, in both French and English, bless her). So after frogging (that is, unwinding the entire sock and rewinding…
Smoky Rye Bread I’ve been making way too much bread – that is, more than my bread circle can soak up. So today I made a smaller loaf than usual, with an experimental combination of flavors: rye, smoke essence, and Everything Bagel seasoning on top. In terms of technique, this loaf is a cross between…