Recipes for yeasted baking, breads, rolls, buns, brioche and yeasted pastries
Belfast Baps – Large Bread Rolls are just that. Popular in Northern Ireland, particularly in Belfast they are crusty on the outside and lovely and soft inside. I am not sure that they are much known outside of Northern Ireland. Though I am sure other places have their own special breakfast breads. Typically they have […]
Butteries (or Rowies) originate from Aberdeen and North East Scotland. Historically they would be taken on the boats by fisherman as they did not go stale as quickly bread. High in fat they also were a good source of energy. Butteries , also commonly called Rowies ,are very popular in the bakeries in Scotland these […]
Bridge Rolls – Finger Rolls are so easy to make. They were very popular, in my childhood, with a filling of egg and cress, or something similar. Then they were called bridge rolls. But these days they are more commonly known as finger rolls. In those days they might be served at a children’s party […]
Sticky Mincemeat Buns are lovely soft buns filled with mincemeat, with a sticky top of caramel and chopped pecans. They are the perfect way to use up mincemeat left over from Christmas. Mincemeat, as you will know, does actually contain any meat but is rich in dried fruits and spices. It is a traditional favourite […]
Toasted Teacakes – Fruit Teacakes are a favourite from my childhood. They are yeasted buns filled with mixed dried fruit. The teacakes are usually sliced and then toasted before being slathered in butter. But they are great too, buttered, without toasting. There are many recipes for such teacakes, some with enriched dough and others with […]
St. Lucia Buns – Saffron Buns, or Lussekatter are usually eaten on 13th December each year, in honour of St. Lucia. They have saffron in them and sometimes cardamom as well. Most recipes are a reverse ‘s’ shaped bun, though some have a normal ‘s’ shape. The buns are very popular in Sweden and other […]
Easiest Baguettes – No Knead is so simple to make. It takes some time since the dough is rested and folded a few times. But that takes very little effort. Then we leave the dough to proof before shaping. A final proof and we are ready to bake. It is all as simple as that. […]
Stottie Cakes – A Geordie Favourite is wonderful. Stottie Cake is actually bread, in a flattened form. It is a particular favourite in the North East of England, in the Tyneside area, and beyond. A Geordie, as you may know, is someone from that area. Famous for a great accent and a lovely sense of […]
This recipe for Plaited Easter Bread has all the lovely flavours of Hot Cross Buns. It is also simpler to make, I think. I do love Hot Cross Buns but have made those on my blog previously, in a couple of variations. So this year I have chosen to use the lovely flavours, but in […]
Stoneground Wholemeal Bread is my new favourite. Stoneground flour, as you might know, is ground between two millstones to create the flour. That process leaves the flour with the wheatgerm and bran more intact than the more common wholemeal flour. So the texture of the flour is not so fine. Usually stoneground bread is dense […]