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Posts Tagged Loaf

Honey Rye Bread

Posted 16 January 2011 by
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It’s a long time since I have baked bread with rye flour and since my honey and sunflower seed loaf was so successful, I decided to try this recipe for honey rye bread from Country Bread by Linda Collister and Anthony Blake.

A loaf of honey rye bread that has been sliced, showing the crumb. Continue reading “Honey Rye Bread”…

Medieval Recipe: York Mayne Bread

Posted 9 January 2011 by
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This is probably the most unusual loaf of bread I’ve ever made. This recipe for Medieval York Mayne bread comes from Marguerite Patten’s 500 Recipes for Bread and Scones, an incredibly battered book that used to belong to my grandmother. The book is full of her comments and modifications next to recipes, with some obscured by cut-outs of what are presumably better versions she found elsewhere. There are no marks next to this recipe, so I don’t know if she ever made mayne bread.

Loaf of York mayne bread with several slices cut from it.

As Marguerite explains, this recipe comes from the 16th century and there are indeed many mentions on the Internet of mayne bread from the middle ages. The term apparently derives from the French pain de mayne (“pain” being bread, “main” being hand) and was sometimes known as paynmayn. Mayne bread was considered the “bread of nobles”, made from wheat flour, as opposed to bread eaten by ordinary Medieval folk made from cheaper grains like rye.

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Honey and Sunflower Seed Loaf

Posted 6 January 2011 by
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Some supermarkets sell a version of a honey and sunflower seed bread that is absolutely delicious. I couldn’t find an ideal recipe for this, so I put one together from several similar recipes.

Half a loaf of honey and sunflower seed bread.

The loaf, half-eaten!

Continue reading “Honey and Sunflower Seed Loaf”…

White Irish Soda Bread with Chocolate

Posted 2 January 2011 by
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Irish soda bread is made, as the name suggests, with bicarbonate of soda (also known as sodium bicarbonate). The soda acts as a leavening agent so you don’t need to add any yeast. It doesn’t need to be kneaded really either, so it’s very quick and easy to make. This recipe is for speckled white soda loaf from Country Bread by Linda Collister and Anthony Blake. It’s a bit more special than your average Irish soda bread because it has pieces of dark chocolate added!

Closeup of loaf of white Irish soda bread with dark chocolate Continue reading “White Irish Soda Bread with Chocolate”…

A Granary Loaf by Any Other Name…

Posted 17 December 2010 by
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I learned something new today. I learned that “granary” is not a type of flour; “granary” is a trade name owned by Hovis. Who’d have thought? Granary flour is made with malted wheat flakes. Granary bread has a lovely nutty flavour, and a denser texture than white bread, but lighter than wholewheat. This recipe uses roughly 2/3 white flour and 1/3 malted wheat flour, making an even lighter loaf, but with the more interesting texture and flavour of a granary loaf. Closeup of loaf made with white and malted wheat flour. Continue reading “A Granary Loaf by Any Other Name…”…

Cheddar Cheese Loaf

Posted 13 December 2010 by
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This tasty cheese bread includes a good dose of mature cheddar cheese. I like cheddar as mature as you can get, so strong that it’s almost gritty in texture. For this loaf though, you could use whatever cheese you are partial to. I cobbled this bread recipe together after looking at several recipes in books as well as online, like this one for cheese batter bread from Tastes Like Home.

Closeup of cheddar cheese bread

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Buttermilk Country Bread

Posted 6 December 2010 by
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Last week I made butter, and the by-product of that was buttermilk. I kept the buttermilk and decided to use it to make bread. I couldn’t find a recipe with the right amount of buttermilk, so I pretty much made this up. I also added a bit of maple syrup that I had left over from the pumpkin pie. As it was already late in the day when I started this, I left the dough to ferment overnight, which makes it much more flavourful.

The crust of a loaf of white buttermilk country bread

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Cornish Saffron Bread

Posted 24 November 2010 by
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Like most people, saffron is not exactly an everyday ingredient for me. I came across a half-used packet of saffron in the cupboard with a use-by date of, well, a little while ago. I’m not about to discard such a luxury item, so I had to use it somehow. I bought it in the first place (years ago) to make this bread. I remember it worked out quite well, so thought I’d have another go. This recipe is from Country Bread by Linda Collister and Anthony Blake. Their recipe calls for dried fruit, which I believe is traditional, but my version is non-fruity.

A loaf of Cornish saffron bread, with one slice cut

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Banana Loaf (Hummingbird Bakery)

Posted 16 November 2010 by
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When you have that perennial bunch of overripe bananas, there are lots of things you can do to use them up. One of the best is baking a banana loaf. This recipe comes from The Hummingbird Bakery Cookbook, a lovely cookbook from the folks at London’s Hummingbird Bakery, full of recipes for American-style sweet things. The banana loaf is definitely one of the less decadent things in there!

Continue reading “Banana Loaf (Hummingbird Bakery)”…