Comments on: 2011 bread experiments #1

By: goodshoeday

goodshoeday — Fri, 18 Mar 2011 20:40:15 +0000

Yes but oops I haven’t blogged them. Must catch up. Progress has slowed though on bread baking. Nice bread means you eat tons of it !!

By: Lynne

Lynne — Tue, 08 Mar 2011 11:22:09 +0000

have you managed any more in the experiment or have you just been worked off your feet?

By: Mary Hamilton

Mary Hamilton — Tue, 22 Feb 2011 11:50:44 +0000

Thanks for the advice – and don’t be sorry! I’m more jealous than anything else, and have spent so long being slightly scared of nuts that I’m still very nervous of them. Wasn’t even 100% sure that chestnuts would give softness rather than anything else – which is why I’m on the hunt for good replacements. I’ll check out your tin loaf too.

By: goodshoeday

goodshoeday — Tue, 22 Feb 2011 10:49:38 +0000

Hi Mary….nut allergey is not good but there are lots of great bread recipes you could try. This one doesn’t taste especially of the chestnuts so if you are after the softness the chestnuts give then either adding some normal plain flour will do that as will using partly milk mixed with the water. Take a look at the tin loaf I did here http://withknifeandfork.com/fresh-from-the-oven-white-tin-loaf which is yum and adaptable. I’ll try to blog some tasty ones without nuts. I just happen to love chestnuts sorry !

By: Mary Hamilton

Mary Hamilton — Tue, 22 Feb 2011 10:41:14 +0000

Do you have any advice on chestnut replacements? I’m often put off by recipes (and, to be honest, entire cookbooks) because I have severe allergies to nuts and I’m often unsure how recipes will work without those ingredients. I tend to shy away from interesting bread altogether just because you never know when they’ll have nuts in them, but I’d love to know if there are nut-free alternatives to things like chestnuts in bread.

By: Lynne

Lynne — Tue, 22 Feb 2011 10:29:27 +0000

this is so delicious, I had some at the Fire & Knives picnic – best bread I’ve had for a long long time.

Linda, if ever you want a new career, I think the bakery trade is the place for you!

By: goodshoeday

goodshoeday — Tue, 22 Feb 2011 09:21:18 +0000

I’ve made this recipe again twice more with great results. The 2nd time I shared the bread with friends at a picnic lunch at a food event and they all loved it, so its not just me who is a fan.

Dave: Pulla sounds great I love soft breads, might give it a try as one of my experiments.

Claire: I have done lots more from Dan Lepard that River Cottage but I decided to do both in tandem for variety. Its a great way to try new things. Must blog the rest of the experiments so far !

Sarah: I love the Dan Lepard method. I’m still doing his quick loaf on different variations as a basic recipe each week and then the experiments are extras must blog them.

By: sarah, simply cooked

sarah, simply cooked — Tue, 18 Jan 2011 13:52:48 +0000

I really enjoy breads with a bit of nuts in them. This sounds really lovely. I do love Lepard’s method and found that his whole wheat loaf (as published by the Guardian recently) works really well for me. I’m interested to see what you bake next.
.-= sarah, simply cooked´s last blog ..magic beans =-.

By: Claire

Claire — Mon, 17 Jan 2011 12:52:52 +0000

This bread sounds delicious. I’m currently baking through the River Cottage bread book. I also have this Dan Lepard book which I’m ashamed to say I have not baked from yet (and have had the book 18 months or so!). Will have to try this recipe some time, maybe I’ll bake my way through this book after RC.
.-= Claire´s last blog ..Adventures in soda bread =-.

By: David Gallagher

David Gallagher — Mon, 17 Jan 2011 12:39:50 +0000

Visiting the out laws in Finland often means we are served coffee and pulla, a sweet butter and egg rich bread thats almost cake !

http://thecookscollection.blogspot.com/2008/11/finnish-pulla.html