So my Dad asked recently for recipes to start baking. I shared this blog and my YouTube videos, and all I got in return was a “We don’t have a mixer!” So this is my bread tribute to my Dad, and here’s hoping that this is easy enough – without a mixer – for you… Continue reading Dad’s Lazy Bread
Category: Recipes
TwistyBakes Lower-fat Cupcakes in the Ankarsrum
I’m not a huge cake baker, I focus more on breads. But everyone needs a decent cupcake in their arsenal for special occasions. I turn to this recipe, inspired by Nagi over at http://www.recipetineats.com for the original recipe, adapted here for the Ankarsrum. Ingredients 150 g plain / or cake flour 1 1/4 tsp baking powder (measured accurately) 1/8 tsp salt 2 large… Continue reading TwistyBakes Lower-fat Cupcakes in the Ankarsrum
Golden Rum Cake
I’ve been on a lifelong quest to find the perfect Rum Cake, ever since a colleague’s wife baked one for me and wouldn’t hand over the recipe. I think this dark Golden Rum Cake is it. Video up next, written version below. Recipe Ingredients: Cake Batter 300g Plain Flour 1tsp Bicarbonate of Soda 1tsp Allspice… Continue reading Golden Rum Cake
Twisty Test Kitchen: Mixing dough in the Ankarsrum Assistent
My bread baking career started as a child, hand kneading with my grandmother. Her tasty, wholesome bread was famous not least for it’s heavy and satisfying crumb but also for the way she would butter the end of the loaf, then hold the loaf vertically to carve the buttered slice off. Weird. In recent years… Continue reading Twisty Test Kitchen: Mixing dough in the Ankarsrum Assistent
Twisty Soft Baps
Baps, buns, rolls, cobs, teacakes, batch, whatever you want to call them. They’re great for bacon sandwiches, with soup or as a side to an evening meal. Soft baps are characterised by having a soft (surprise!) crust, a fluffy crumb and basic white bread deliciousness. Make tons at a time and freeze them, thawing only… Continue reading Twisty Soft Baps
Twisty Basic White Bread
I guess most of us start our bread-baking journey with Basic White Bread. I’m not sure I can offer much more than the back of a packet of flour will tell you, but my thoughts are after the recipe below. Ingredients Method Throw everything in a bowl and mix by hand until it forms a… Continue reading Twisty Basic White Bread
Twisty Sourdough
Adapted from Bake With Jack Ingredients 450g Strong White Bread Flour 310g water at room temperature 100g of Rye Sourdough Starter 10g Fine Salt Method Mix everything until formed in to a shaggy ball. Cover bowl with tea towel/shower cap/cling film and rest for 30mins. Stretch & fold every 30 mins, total of four times… Continue reading Twisty Sourdough
Twisty Starter Scrapings
If you want to know how to make a sourdough starter, just go visit the Bake With Jack blog and use his method. I’ve abbreviated it below. Sourdough Lessons I achieved success with the Bake With Jack method on my first try. After two other failures – you know the kind: Take a glass jar… Continue reading Twisty Starter Scrapings
Twisty Test Kitchen: The Approachable Loaf Variations
In my original attempt at this Community Bake, I modified a recipe from another blogger, Michael Wilson. His recipe was written in Baker’s Percentages, and had no method attached. So I kind of made it up, and you can find the recipe and results in Part One. In the original recipe, it called for Italian… Continue reading Twisty Test Kitchen: The Approachable Loaf Variations
The Approachable Loaf
Part One The Bread Lab Collective is encouraging the use of wholemeal in every-day bread to bring better nutrition to the world. They have a recommended formula to follow, but whilst reading up on it, I was inspired by Michael Wilson’s post on The Fresh Loaf. I modified his recipe from his blog to see what damage I could… Continue reading The Approachable Loaf
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