News — Baking

A 12 to 18-hour ferment gives the bread a solid structure and superb flavor. You’ll definitely make this more than once. Adapted from Jim Lahey | My Bread | W. W. Norton & Company, 2009 The name of this bread—stecca, or “stick” in Italian—is one I simply made up to describe it, since it has a narrow shape. It’s based on the faster-rising pizza bianca dough you’ll find in the pizza section and is stretched into such a narrow rope that it bakes rapidly. It’s also baked on a baking sheet rather than in a pot. In this case, even...

  One cake which I fell totally in love with when I moved to the UK was the Traditional Battenburg Cake. This was not a cake which I had ever heard of prior to moving there.   There really is no end to the varieties of traditional and regional cakes and goodies amongst those fertile green and septred isles!  With it's church window appearance, delicious texture and flavours, the Battenburg was one of my favourites.   After the holidays we are firmly entrenched in Winter, and with Covid, this year can be feeling especially depressing to you.  We are all stuck...

Enjoy it with your favourite fall comfort soup or stew. This post first appeared over at Noshing With The Nolands where I’m a contributor. Now, I’m so excited to be able to share this delicious loaf with YOU!   Pumpkin No Knead Bread As the weather cools, the urge to stay inside and cook all the comfort foods increases. It’s the time of year when we trade our summer salads and barbecue tools for braised short ribs and rich stews. This Pumpkin No Knead Bread is the perfect side for all your favourite fall comfort food dishes. Let the carb...