This is my savoury version of the classic Fiore di pan brioche, this time using a standard bread dough into which roasted puréed garlic and olive oil are added prior to kneading. Packed with flavour, it is great fun to make and is excellent as a tear and share bread. Continue reading “Roasted garlic, red pepper & parmesan bread “flower””
Tag: Bread
Ciabatta with a touch of rye
Although I am an unashamed bread addict, I will confess that until fairly recently I have never got excited by ciabatta; I have tried many ciabatta but have never really been blown away by the flavour – and particularly with bread, I like to be blown away! Continue reading “Ciabatta with a touch of rye”
Smoked ham focaccia with confit onions
Another focaccia variation, this time using up some left-over hams after Christmas. I used a mixture of Parma and Black Forest ham, taking off the fat and chopping it into smallish pieces. The salty-smokeyness of the hams adds a lovely flavour to the focaccia. Continue reading “Smoked ham focaccia with confit onions”
Roasted garlic, rosemary and Parmesan focaccia
A rustic, but immensely satisfying focaccia, using three of my favourite savoury flavours: Parmesan, garlic and rosemary – very much a case of allowing simple ingredients to shine. Continue reading “Roasted garlic, rosemary and Parmesan focaccia”
Bread: tips & ideas for the novice home baker and upwards!
There are few greater pleasures than the evocative smell of bread as it bakes, followed by eating warm bread that has been spread liberally with good quality butter: simplicity at its very best!
This post is about the basic, but nonetheless majestic bread loaf, made with commercial yeast, along with simple variations. I dip into pre-ferments as a great way to add even better depth of flavour to bread and I also give recipe links for classics such as focaccia.
My detailed post on sourdough bread, focusing on making and maintaining a sourdough starter, as well as how to make an excellent sourdough loaf with variations, can be found here.
Continue reading “Bread: tips & ideas for the novice home baker and upwards!”
The quickest & easiest croissants: 20-minute lamination!
Quicker croissants: 20-minute lamination!
A batch of traditionally made croissants can take the best part of a weekend with all the resting and chilling in between the turns and at other stages.
Don’t get me wrong, making croissants this way is one of the top baking pleasures for me, but there are certainly times when effective shortcuts are called for. And this shortcut is certainly effective in that it gives excellent results and is easier to achieve than traditional croissants. Continue reading “The quickest & easiest croissants: 20-minute lamination!”
Sun-dried tomato & basil bread
I am such a bread addict and I am always playing around with flavours that excite me for breads that I make. High summer in each mouthful, this is a very full-flavoured bread that is seriously easy to eat! Continue reading “Sun-dried tomato & basil bread”
Croissaladière (anchovies, olives, confit shallots on croissant dough)
The classic Pissaladière is true celebration of the simplest of ingredients that give the most impressive of flavours. A thin bread base with a topping of slightly sweet confit shallots, salty anchovies and juicy olives (green, black, stuffed or a mixture!). It makes for the most wonderful light meal. Continue reading “Croissaladière (anchovies, olives, confit shallots on croissant dough)”
Walnut & raisin sourdough
This is, I think, a very special bread, with a deep savoury flavour punctuated by bursts of juicy raisins amid the crunch of walnuts. I was given tasters of this bread at a local bakery the other day and immediately fell in love with it (although I was less in love with the price!), so I couldn’t wait to try to recreate this bread at home. Continue reading “Walnut & raisin sourdough”
Pear, walnut & Gorgonzola sourdough
These full-flavoured loaves have been very much a firm favourite in our house for many years and while it is great as a non-sourdough bread, the sourdough version is seriously terrific. Of all the flavoured breads I make, this is one I make more than any other. Continue reading “Pear, walnut & Gorgonzola sourdough”
Perfecting Baguettes
If you want shatteringly crisp baguettes with depth of flavour and an open crumb, this will tick all those boxes. This is a real artisanal bread and is a joy because of its lack of fuss! Continue reading “Perfecting Baguettes”
Jam doughnuts
A classic doughnut, rolled in sugar and filled with jam: a real treat. Continue reading “Jam doughnuts”
Pain de Campagne
A gorgeous bread, with real flavour, this is a few notches above the supermarket artisinal breads – and it can be made for a fraction of the cost. Great just as it is with butter and jam but wonderful toasted for breakfast. The simplest of life’s pleasures! Continue reading “Pain de Campagne”
Making Sourdoughs
A decent sourdough loaf is joy to eat: a crispy crust, a soft but slightly chewy interior and layers of flavour in each bite.
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Making sourdough bread
A decent sourdough loaf is joy to eat: a crispy crust, a soft but slightly chewy interior and layers of flavour in each bite. Continue reading “Making sourdough bread”
The joys of Afternoon Tea
A marvellous institution in itself, you do not need a reason to justify taking Afternoon Tea: wonderfully indulgent, it is one of the most pleasurable ways to spend what should be several unrushed hours, allowing gasps of excitement to escape out as both sweet and savoury goodies are presented. Continue reading “The joys of Afternoon Tea”
Croissants & pains au chocolat
For me a croissant is one of the greatest pastries to eat. I love those wafer-thin flakes that shatter when you bite into it to reveal a honeycombed interior…. Not to mention its deliciously buttery flavour! Continue reading “Croissants & pains au chocolat”
Focaccia: higher hydration, no knead
This is my take on a standard focaccia, going for a higher water content than many recipes, handling the dough differently and letting the dough sit in the fridge overnight for its first prove (bulk fermentation) to really develop its flavour. Continue reading “Focaccia: higher hydration, no knead”
Phil's Home Kitchen 