The bakers' thread
- Thread starter glasgowcyclist
- Start date
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I actually had Drivers Real Ale Chutney which is very niceCheshire and plum chutney on rye is pretty
Reynard
Guru
- Location
- Cambridgeshire, UK
Hmm, I'll look out for a recipe for a chutney with beer in it. I like the sound of that. At the moment, I'm going through a gar of my gingered yellow plum. It's just the thing with a rather fine piece of Stilton
OP
OP
glasgowcyclist
Charming but somewhat feckless
- Location
- Scotland
I've made Dan Lepard's sour cream sandwich loaf again and managed to take a photo before I ate it.
If you want the perfect sandwich bread, with a crispy golden crust and which also makes super toast, this is the bread for you.
If you want the perfect sandwich bread, with a crispy golden crust and which also makes super toast, this is the bread for you.
You really need to send me a bread maker recipe
I'm not surprised, they look great.
Slick
Guru
They do look delish, glad you didn't post a picture of the roast.
OP
OP
glasgowcyclist
Charming but somewhat feckless
- Location
- Scotland
Here's another Dan Lepard loaf: Black Pepper Rye
Lots of flavour in this one from the black pepper and caraway seeds (or you could use anise or fennel).
Lots of flavour in this one from the black pepper and caraway seeds (or you could use anise or fennel).
Reynard
Guru
- Location
- Cambridgeshire, UK
That would go wonderfully well with my home made gravadlax @glasgowcyclist
That looks a great loaf, will have to have a go myself..!
OP
OP
glasgowcyclist
Charming but somewhat feckless
- Location
- Scotland
I should have included a link to the recipe; you can get a few of his recipes on old Guardian pages. Here's the one for the black pepper rye https://www.theguardian.com/lifeandstyle/2009/sep/19/how-to-bake-rye-bread
A word of caution on the part where you heat the coffee, pepper, caraway and flour in a pot: keep whisking all the time and when it starts to thicken take it off the heat immediately and transfer it to a bowl to cool. It will quickly turn into a heavy mess if you let it boil.
A word of caution on the part where you heat the coffee, pepper, caraway and flour in a pot: keep whisking all the time and when it starts to thicken take it off the heat immediately and transfer it to a bowl to cool. It will quickly turn into a heavy mess if you let it boil.
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OP
OP
glasgowcyclist
Charming but somewhat feckless
- Location
- Scotland
My wife came home from work the other day and apologetically produced a bag of hot cross buns she'd bought at the shops.
I was crest-fallen, "How could you?"
So I made my own as a protest. Boy were they good!
I was crest-fallen, "How could you?"
So I made my own as a protest. Boy were they good!
Reynard
Guru
- Location
- Cambridgeshire, UK
Split, lightly toasted and slathered with butter... Nom, nom, nom, nom!!!
OP
OP
glasgowcyclist
Charming but somewhat feckless
- Location
- Scotland
That's exactly how I like them.Split, lightly toasted and slathered with butter... Nom, nom, nom, nom!!!
I burnt myself on the first one though, that sticky apricot jam glaze gets really hot. A piece of that and a superheated raisin stuck to my finger as I pulled the bun from the toaster. Flippin' sore, even after I plunged my hand into a basin of cold water.
