Recipe: Finnish shortbreads for Christmas
Bakery Bits
by
2M ago
Finnish shortbreads are not actually Finnish! Now that's out of the way they are shortbreads and 100% tasty. The Danes say they invented these traditional Christmas biscuits and call them Finnish bread (Finskbrød in Danish) where as the Swedes maintain that they invented these tasty Yuletide treats and call them Finnish sticks (Finska pinnar in Swedish). The Finns could not give a hoot ..read more
Visit website
Recipe: Mendiants, French Christmas Confections
Bakery Bits
by
3M ago
What exactly is a Mendiant? Mendiants have quirky roots in France from the Middle Ages. They were part of the Provençal tradition with toppings denoting the origional robes of the four Mendicant order of friars. Today they are a well-loved tradition in many a French household and if you try making these they could be a firm favourite in yours. They are commonly eaten over the Christmas period so ..read more
Visit website
Recipe: Picture Perfect Pumpkin Bread
Bakery Bits
by
3M ago
Having some fun with your baking is always a good idea and getting a great result that tastes as good as it looks is what its all about. I love soup and not just for the autumn, but when the pumpkins are in season I stock up the freezer with homemade soup to see me through the winter. While pumpkin soup making I had some leftover roasted pumpkin chunks which I added to a simple bread recipe and ..read more
Visit website
Black Ciabatta Burgers With Crispy Coated Halloumi
Bakery Bits
by
4M ago
I really like the contrast made between the jet black ciabatta burger buns topped with contrasting sesame seeds, and the deep yellow crispy-coated halloumi, topped with a spicy sauce - they are fun to make and are a tasty treat for a Halloween night. The buns are soft and airy - softer still with the addition of the carbon powder -  and sprinkled with sesame seeds for a little contrast and ..read more
Visit website
Recipe: Annika Naish's (from Fika) - Swedish Scones
Bakery Bits
by
5M ago
One thing I used to bake a lot in the 90s as a teenager and also in my early twenties when living abroad in Norway, Switzerland and Spain was Swedish Scones. They're not the same as English scones and are more akin to making soda bread, only we use baking powder instead of bicarbonate of soda. I have fond memories making them in the mornings, surprising family and friends to create freshly baked ..read more
Visit website
Recipe: Danish-Style Rye Bread
Bakery Bits
by
6M ago
My Rye Bread recipe comes from my 22 years living in Denmark, where people either bake or buy Rye Bread for their family every week. Indeed, most Scandinavians eat Rye Bread daily and the Danes are no exception. Similarly to crispbread (like Ryvita), everyone from little kids to burly men eat what looks like dainty slices of Rye Bread for their lunch. It wasn’t until I tried eating some for ..read more
Visit website
Recipe: Danish Open Sandwiches (Smørrebrød)
Bakery Bits
by
6M ago
You've made your delicious https://www.bakerybits.co.uk/bakers-blog/recipe-danish-style-rye-bread. Now, here is how to make some open sandwiches just as you see in Denmark. When people hear “potato on bread” most think about a chip butty...but in Scandinavia the open-topped sandwich is a staple for lunch and their potato topped rye bread is absolutely delicious.   Here is a ..read more
Visit website
Molini Spigadoro's Jet-Black Brioche
Bakery Bits
by
8M ago
Make 6 jet black brioches for a bit of fun - why not make some with and some without the carbon powder for an interesting mix!   Mix the flour with carbon powder, dried yeast, sugar and vanilla powder then mix in eggs, honey, milk and rum. Knead by hand for about ten minutes or using a mixer for 2-3 minutes, then add the butter cut into pieces and knead again until it is completely ..read more
Visit website
Recipe: Foricher's "Traverse" Loaf with T80 Flour
Bakery Bits
by
8M ago
A pro-baker formula for the Foricher "Traverse" loaf is styled on a traditional Tuscan loaf: it has very little final shaping: cut from the bulk of dough and stretched after the final proof to the shape required.   Method: Mix the flour, 6L water, yeast and starter. Leave to autolyse for at least an hour at room temperature. Mix the remaining 0.5L water with salt until the dough becomes ..read more
Visit website
Recipe: Belgian "Liege" Waffles
Bakery Bits
by
8M ago
Like many countries in Europe, Belgium has a tradition for waffles with two very popular varieties widely eaten today: the "Brussels" waffle and the "Liege" waffle. The Brussels waffle, has been adopted by the USA, where it has become known as the "Belgian" waffle. In the USA, the recipe has evolved to make a lighter and sweeter waffle, risen by egg rather than yeast. On the other hand, the Liege ..read more
Visit website

Follow Bakery Bits on FeedSpot

Continue with Google
Continue with Apple
OR