Recipe: Jack Smylie Wild's Pwdin Bara Menyn
Bakery Bits
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3w ago
We came up with this idea as a way to re-use leftover croissants years ago when I had a café attached to the bakehouse, and it’s real comfort food – a perfect dessert for these chilly, last days of winter. Because it’s made with croissants and baked on parchment, there’s no additional butter (normally used to grease-proof the dish); but rest assured, this is still ..read more
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Recipe: Finnish shortbreads for Christmas
Bakery Bits
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3M ago
Finnish shortbreads are not actually Finnish! Now that's out of the way they are shortbreads and 100% tasty. The Danes say they invented these traditional Christmas biscuits and call them Finnish bread (Finskbrød in Danish) where as the Swedes maintain that they invented these tasty Yuletide treats and call them Finnish sticks (Finska pinnar in Swedish). The Finns could not give a hoot ..read more
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Recipe: Mendiants, French Christmas Confections
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4M ago
What exactly is a Mendiant? Mendiants have quirky roots in France from the Middle Ages. They were part of the Provençal tradition with toppings denoting the origional robes of the four Mendicant order of friars. Today they are a well-loved tradition in many a French household and if you try making these they could be a firm favourite in yours. They are commonly eaten over the Christmas period so ..read more
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Recipe: Picture Perfect Pumpkin Bread
Bakery Bits
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4M ago
Having some fun with your baking is always a good idea and getting a great result that tastes as good as it looks is what its all about. I love soup and not just for the autumn, but when the pumpkins are in season I stock up the freezer with homemade soup to see me through the winter. While pumpkin soup making I had some leftover roasted pumpkin chunks which I added to a simple bread recipe and ..read more
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Black Ciabatta Burgers With Crispy Coated Halloumi
Bakery Bits
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5M ago
I really like the contrast made between the jet black ciabatta burger buns topped with contrasting sesame seeds, and the deep yellow crispy-coated halloumi, topped with a spicy sauce - they are fun to make and are a tasty treat for a Halloween night. The buns are soft and airy - softer still with the addition of the carbon powder -  and sprinkled with sesame seeds for a little contrast and ..read more
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Recipe: Annika Naish's (from Fika) - Swedish Scones
Bakery Bits
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6M ago
One thing I used to bake a lot in the 90s as a teenager and also in my early twenties when living abroad in Norway, Switzerland and Spain was Swedish Scones. They're not the same as English scones and are more akin to making soda bread, only we use baking powder instead of bicarbonate of soda. I have fond memories making them in the mornings, surprising family and friends to create freshly baked ..read more
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Recipe: Danish-Style Rye Bread
Bakery Bits
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7M ago
My Rye Bread recipe comes from my 22 years living in Denmark, where people either bake or buy Rye Bread for their family every week. Indeed, most Scandinavians eat Rye Bread daily and the Danes are no exception. Similarly to crispbread (like Ryvita), everyone from little kids to burly men eat what looks like dainty slices of Rye Bread for their lunch. It wasn’t until I tried eating some for ..read more
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Recipe: Danish Open Sandwiches (Smørrebrød)
Bakery Bits
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7M ago
You've made your delicious https://www.bakerybits.co.uk/bakers-blog/recipe-danish-style-rye-bread. Now, here is how to make some open sandwiches just as you see in Denmark. When people hear “potato on bread” most think about a chip butty...but in Scandinavia the open-topped sandwich is a staple for lunch and their potato topped rye bread is absolutely delicious.   Here is a ..read more
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Molini Spigadoro's Jet-Black Brioche
Bakery Bits
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9M ago
Make 6 jet black brioches for a bit of fun - why not make some with and some without the carbon powder for an interesting mix!   Mix the flour with carbon powder, dried yeast, sugar and vanilla powder then mix in eggs, honey, milk and rum. Knead by hand for about ten minutes or using a mixer for 2-3 minutes, then add the butter cut into pieces and knead again until it is completely ..read more
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Recipe: Foricher's "Traverse" Loaf with T80 Flour
Bakery Bits
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9M ago
A pro-baker formula for the Foricher "Traverse" loaf is styled on a traditional Tuscan loaf: it has very little final shaping: cut from the bulk of dough and stretched after the final proof to the shape required.   Method: Mix the flour, 6L water, yeast and starter. Leave to autolyse for at least an hour at room temperature. Mix the remaining 0.5L water with salt until the dough becomes ..read more
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