One loaf of this bread was just not enough. I needed a slice or two of it per day. I come back home in the evening, there’s London all around, millions of people that all look more successful than me, there’s rain on my hair, light and transparent that I could not see it from …
Continue reading “Extremely Soft Milk Bread (Tangzhong Method)”
In this recipe the dough expands by about a third during baking, thanks to the reaction that takes place when combining baking soda with the buttermilk. The preparation time is incredibly fast, you do not have to kneed for too long or comply with boring waiting times while the yeast is working to foam up …
This is a great idea. I thought “here’s a great recipe” when I first saw it on Milana’s blog. I called it bread because it is loaf shaped and because my original plan was to have it in lieu of the standard refined carbs stuffed bread. You might know I am constantly fighting carbohydrates, a …
Continue reading “A very special Gluten-Free Loaf: All Seed and Nut Bread”
I do not buy bread in London. Not anymore. In the past I had a beautiful relationship with store bought breads. Then I discovered that those cute, perfectly sliced loaves were a scam. Honestly, how can one classify them as bread when they contain stuff like fructose corn syrup, mono-dyglicerides and dextrose? The only …
Continue reading “No Knead Whole Wheat Bread (4 ingredients only!)”
Ages ago I bought Quinoa flour at Whole Foods Market in High Street Kensington. That was a week after I bought a 500 gr Quinoa bread and gasped when I was asked to handle 7 pounds for it. 11 dollars for a piece of bread, isn’t it blasphemy? Anyhow, it was MY fault. I acted …
Immediately after sharing with you my desire to cut the carbs and rely more on protein, I publish a bread recipe. Am I an incoherent person or just someone unable to stick with plans? Both, possibly. However, in the fabulous virtual world of my blog I can afford to be a person that eats a …
