Raining. Again. And I’ve been in the country less than a week and I’ve got a cold. How did that happen?
My life at the moment is a whirlwind of ibuprofen (throat/headache), pholcodine (irritating cough), Strepsils (anything not covered by the above) and gallons of water and tea. The upside is that I don’t have to go out for anything, there are no urgent jobs to do, there’s plenty of firewood, we’ve got English telly and I’ve got about a squillion second-hand cookbooks to work my way through. Continue reading “Oven-bottom bread (and my life as a water spaniel)”
I am surprised that some of my friends, many of them accomplished cooks and bakers, are afraid to bake with yeast. I find this slightly baffling and try to persuade them that now we have rapid action dry yeast, it is much like using baking powder, it just takes a little longer.
I think another reason many people shrink away from baking bread is that they think it will take up too much of their day – really, it won’t. The great thing about yeast is that it is pretty resilient as long as you keep it away from the very few things it hates – too much heat, too much salt or too much acid, so you can pretty much leave the dough to get on with things once it is mixed. Oh, and don’t feed it too much sugar or the dough will climb out of the tin and try to take over an entire floor of your house. Continue reading “‘Village’ bread”