Our Daily Bread

Artisan bread recipes for your daily consumption.

my Recipes

[Breadmaking is] one of those almost hypnotic businesses, like a dance from some ancient ceremony. It leaves you filled with one of the world’s sweetest smells… there is no chiropractic treatment, no Yoga exercise, no hour of meditation in a music-throbbing chapel that will leave you emptier of bad thoughts than this homely ceremony of making bread.”

Mary Francis Kennedy Fisher, The Art of Eating 

GREEK OLIVE AND ONION BREAD. (ELIOTI)

GREEK OLIVE AND ONION BREAD. (ELIOTI)

This bread, called Elioti in Greek, is a Cypriot bread once served primarily at Lent, but is now made all year-round.  It’s traditionally filled with onion (usually red), olives of any sort, and an herb, either cilantro, mint, or a combination. This savoury bread is...

PECORINO ROMANO CHEESE BREAD

PECORINO ROMANO CHEESE BREAD

The last time I attempted to make bread with Pecorino Romano cheese, I did not like the results. I think the amount of cheese I used was insufficient, so it tasted flat! Last week, I walked into a new supermarket called “Taste” in the basement of the previous Holland...

MY CINNAMON BREAD

MY CINNAMON BREAD

The commercially made cinnamon breads often use too much sugar for our taste, and we know, sugar is “the bad guy” where food is concerned. We haven’t been eating cinnamon bread for sometime and so I decided to bake a loaf last night. This is a very simple, no knead,...

RAISIN BREAD USING TURKISH FLOUR

RAISIN BREAD USING TURKISH FLOUR

While searching around in the shops for the French T65 flour, I came across this organic high protein unbleached plain flour from Turkey, brought in by the brand “ Simply Natural”. The package is 900g with an expiry on 19/10/2017, and the product certified by Control...

AN AUTOLYSE METHOD FOR BREAD BAKING

AN AUTOLYSE METHOD FOR BREAD BAKING

" In bread baking, the term (or, more commonly, its French cognate autolyse) is described as the hydration rest following initial mixing of flour and water, before other ingredients (such as salt and yeast) are added to the dough. The term was coined by French baking...