Hello my lovelies! This bread. It is delicious but it still has some problems. I’ve made it twice more this week. The first time it still needed a few tweaks. Yesterday I thought I had nailed it. Pictures taken. Post written up. Then I cut into it. And now I’m out of time. I was up in the night trying to figure out what happened. I am 99% sure that it’s all mistakes I made because I was rushing and a bit distracted. But I need to be sure. I always feel guilty when I don’t have recipes ready on time but I don’t want to post recipes that I’m not sure of. It’s not fair or helpful. Especially with breads. The time it takes is an investment and you should be confident that it will turn out beautifully.
I will keep working on it. It will be with you soon. It will be worth the wait. I promise.
Get some fresh air. Eat something delicious. Look after each other.
Prep Time : 30 + 20 Minutes | Cook Time : 50 Minutes | Total Time : 4 Hours | Difficulty : Moderate
Hello my lovelies! If you were looking for New Year smoothie bowls or things with kale in them, move along. That’s not how we roll. It’s been a bit grey here this week. Distinctly un-summery until today. Something warm and spiced and comforting was in order. No reason why it can’t be elegant too. This bread falls squarely into the category of ‘looks really fancy and impressive but isn’t that hard to make’. Can you roll things out with a rolling pin? Of course you can. Can you roll it up like a sausage? No problems. Do you remember how to plait? Hell yeah. Then you can make this loaf. This fluffy, buttery, golden, spiced loaf. It takes a bit of time for sure. But when the smell fills the house as it bakes, you’ll know it was worth it.
Prep Time : 30 + 15 Minutes | Cook Time : 20 Minutes | Total Time : 4 hours | Difficulty : Moderate
Hello my lovelies! I was experimenting with bits and pieces from the asian supermarket a few weeks ago and came up with these rolls and they are too good not to share. The Karengo in the name is an edible NZ seaweed available in health food shops here that I happened to have on hand. Any dried edible seaweed would be lovely including shredded nori sheets. They have a subtly savoury and nutty flavour and go perfectly with any dinner that needs bread. I had a bit of a ‘mare bringing these to you this week! I’ve been practicing creating recipe videos of different lengths (working my way up to longer ‘tv show’ style episodes eek) and when I was working on these it was a comedy of errors. I was trying to shoot the blog photos at the same time and running back and forth between spots in my kitchen and dining room. My camera battery went flat. My tripod jammed and when I got it moving again a bit fell out that I haven’t been able to find – I am assuming it’s not an important piece… while I was shooting the video the salt stuck in its dish and when I tried to knock it out I spilt salt all over the floor. At this point a cup of tea was required to stave off tears of frustration. Its good for literally everything. And then I took a deep breath and decided to try again the next day.
And here we are with the promise of delicious bread only a few hours away. Filling your house with its comforting scent and your belly with its carby goodness. Hold on to your salt and let’s get started.
Prep Time : 30 + 20 Minutes | Cook Time : 15 Minutes | Total Time : 3 hours | Difficulty : Moderate
Hello my lovelies! Turned out nice again today… The weather at the start of spring is all over the place here and right now it’s in a very very rainy place. Not to worry – rainy weekends are perfect for baking! Every cloud has a silver lining. If you have a whole grey day ahead then it’s the perfect time to try something that takes a bit more time but gives impressive results. And at the end you get to smugly curl on the couch with a cup of tea and a warm, fluffy, jammy roll that you made yourself. This is a great foundation recipe that you can fill with whatever takes your fancy. It’s not quite as rich as a brioche dough and is much easier to handle so it’s great for practicing being fancy with a yeasted dough. I know it’s a lot of instructions, but it’s all good helpful stuff!
Prep Time : 15 Minutes | Cook Time : 60 Minutes | Total Time : 3 hours | Difficulty : Easy
You guys. You guys. Ever since Kerry made this bread the other week I’ve been obsessed! I think I totally missed a trick with no-knead bread because I just couldn’t get my head around how it could work and be any good. And it seemed to good to be true I guess. Well it IS TOTALLY A THING. That totally works. When I read a bit more about it, I learned that the high hydration (proportion of water) in this loaf is the key to it’s structure. So my food-science brain and my belly are both happy!
This insanely easy bread is 100% wholemeal so it’s packed with flavour and all the good stuff. And it also doesn’t crumble. At all. Which has always been my problem with wholemeal breads. It’s a dense, chewy flavourful bread that is perfect for toast. For all the ex-pat kiwi’s out there it’s like the best Vogels that you can’t get where you live… Just sayin’… I’ve tweaked the recipe a bit – adding molassses gives it a rich colour and deeper flavour. I’ve used the seeds I had around the house but any combo you like will be fabulous.
Prep Time : 45 Minutes plus rising time | Cook Time : 15 Minutes | Total Time : 4 hours | Difficulty : Moderate
I have a few of my favourite gals over for dinner and a movie whenever we can coordinate our schedules. Last time we got together I made them venison sliders using these rolls and they were a total hit! I’ve been working on this recipe for a little while and it was a sign it was finally ready. These rolls are soft and pillowy inside and golden outside and the absolute best vehicle for any burger you can imagine. Because tiny burgers are awesome. This post seems long but it’s mostly pictures…
Prep Time : 45 Minutes | Cook Time : 20 Minutes | Total Time : 3 hours | Difficulty : Moderate
I absolutely love hot cross buns and happily make them without crosses during the year but they are a staple of Easter time in my family. My mother ALWAYS makes her own and invites people over to share them. Now I make them as well – only this year the buns and I are heading to a friend’s house. They are super satisfying to make yourself and with a long weekend there’s plenty of time to prepare them! I have borrowed a trick from making brioche – adding butter during kneading makes these buns extra tender and fluffy.