I’ve just finished a cross-stitch project I really want to write a bit about, but I’d best not yet as it still needs to reach its destination. Instead I’m going to try and re-ignite the baking inspiration which has gone into hibernation this month. Last month I tried plenty of new loaf recipes, this month I don’t seem to be quite organised enough.
Spelt and Bulgur Wheat Bread
From The Cook’s Encyclopedia of Bread Machine Baking, which is becoming a well thumbed volume, this used a combination of white wheat and wholemeal spelt flours with the interesting addition of bulgur. This made a tasty loaf and the bulgur gave an interesting crunch to it. It was definitely best fresh though, as it dried out quite quickly; if I make it again I’ll use the dough setting on the bread machine and bake it in the oven as rolls, which should keep a little better.
Raspberry and Almond Teabread
From the same recipe book, not a bread at all but a cake for sharing. Not too sweet but beautifully moist and very easy to eat. I should feel guilty about out of season raspberries but sometimes you just need a treat, especially if you have a friend visiting who also deserves treating. Cake is good!
The Panasonic instruction and recipe booklet which came with the bread maker provided the rest of February’ bread recipes, and a good pizza base.
Apricot and Almond Loaf
If you have this recipe and haven’t tried it you need to do so! A higher protein bread, thanks to the ground almonds, this was wonderfully filling as a breakfast loaf. Toasted with butter and honey it was a real indulgence and I wish I’d had some marmalade to try it with. It was also surprisingly good with a hard, mild goats’ cheese. This loaf may cause me to stray from my aim of baking a different loaf every time I bake this year, just writing about it I want a slice.
Honey, Sunflower and Spelt Loaf
Another very indulgent baked offering. This should have been 50/50 white and wholemeal wheat flours but I didn’t have wholemeal wheat so used wholemeal spelt instead. A delicious and versatile bread I’d be happy to eat every day.
Being vegetarian I skipped the pepperoni the recipe called for, I know I could have used a vegetarian version but I’m not really a fan of fake meat, otherwise I followed the recipe as written. What a treat! The olives I used were stuffed with sun-dried tomatoes but I’d like to try it again with a mix of those and garlic stuffed ones. Probably not a loaf I’d want daily but it was tasty and made fantastic fake pizza, like cheese on toast but with tomato purée spread between the bread and the cheese.
Now to decide what to try baking next.