Sometimes a classic French baguette is necessary to brighten everyone’s spirits. The crackly crust, soft center, and amazing fresh-baked smell will put a smile on most faces.
I’ve been baking my way through Paul Hollywood’s fantastic book called Bread, and here is my take on his first 6 recipes, in the section Classic Breads.
Here’s a recipe for Pan de Muerto, a traditional bread baked for Dia de los Muertos. It’s a soft, orange-scented brioche, shaped into a round loaf with bone-shaped dough pieces draped over it.
My husband Tim’s family makes Mennonite zwieback for many meals and gatherings. They’re a bit like two mini-buns stuck together. You pull the top one off and fill the little bread bowl underneath it with jam.
These warm, gooey, plant-based cinnamon rolls disappeared very quickly at our house. Even better that they don’t have dairy or eggs to cause our bodies and our planet suffering.
Chocolate raspberry brioche buns are clouds of fluffy bread stuffed with a single raspberry and a square of chocolate that melt together as they bake. You bite into one and a burst of flavor comes through the soft pillowy brioche. Magical.
For our crusty two-tier artisan bread, we used coconut oil instead of lard and converted the measurements from grams to cups and tablespoons.
They’re delicate little Scottish scones that you break in half and load up with berries and whipped cream. Definitely best eaten when they’re warm. Each bite is like a dream.
Japanese milk bread is an unusual, brioche-like bread recipe that starts with making a kind of roux, or thick flour paste, that gets mixed into the rest of the dough as you go.
We’ve tried a number of twister bagel recipes now, and this one is by far the best! Just like a bakery in Toronto I used to go to.