Wednesday, 22 July 2015

Making Bread

Made with Carr's Flour

Disenchanted with bread offered in the shops, in spite of the huge choice including Rye with Mongolian pumpkin seeds, I gave bread baking a go.

With a redoubtable Kenwood Chef, dough hook and some wonderful flour from Essex and ninety minutes of time one can create three handsome loaves that taste delightful.


Bravo for Carr’s Flour from Maldon in Essex!  Bravo for homemade bread.