The Bakes

Snipped Star Loaves

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At the risk of sounding like a flour nerd, I say that Maris Widgeon is the rare English wheat variety that has provided one of the main ingredients for these lovely loaves. It makes up part of half the flour I have used here, an organic white bread flour. The other half is a quality organic granary flour.

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I’ve heard it half-jokingly said that using the word ‘rustic’ often comes into play when things haven’t quite turned out right, a kind of acceptable excuse for imperfection.

It’s the very imperfect, and somewhat imprecise, nature of scissor-snipping that makes me rejoice in rustic!

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Red Velvet Cake with Vanilla Buttercream

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Following on from Donna’s Birthday Cake back in February, I continue to explore a style of decorating. A plastic piping nozzle has been the tool of choice here.

I made this cake for a lovely couple, friends of ours, in exchange for some essential supplies, grabbing a couple of photos before delivery.

Beneath the coating lies three layers of moist red velvet sponge.

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Caraway Crackers

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Making crisp bread for the first time, I found that the biggest effort goes into rolling out the dough nice and thin!

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Together with an egg, olive oil, water, poppy seeds and caraway seeds, I’ve used plain flour, but it could have been wholemeal, a mixture of the two, or maybe something else like Spelt, Rye, Buckwheat, or whatever. Experimentation surely lies ahead.

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The permutation possibilities go on. Caraway could be fennel, cumin, or maybe coriander. Even chopped fresh herbs such as rosemary or thyme. Maybe a combination?

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As for the elbow grease needed for rolling out, I think this might be dispensed with next time if my pasta-making machine steps up to the mark!

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