Focaccia 2 The Rival!

Tried another Focaccia recipe today using 'leaven' - (Wild yeast) and fresh yeast.
We started with part 2 of the recipe first ( i.e. here's one I made earlier) type idea, because of time restrictions. So we were able to bake and taste the results. Yum Yum!
Then we started a new batch and finished it off at home.

This is the end result -

Potato and Rosemary Bread

The day started with a bit of humour when someone (who shall remain nameless )sent a recipe stating we needed 3 bulbs of garlic instead of 3 cloves!! We had enough garlic to feed the whole of Macc -
Well not really but we had a lot!!!.

things seemed a bit slow in the bread rising department, but it all turned out well in the end.

 

Focaccia Bread Day!

We had a go at making focaccia bread today - starting to act like we know what we are doing, hence trying more advanced bread - well different  bread anyway!
It's a lot wetter dough than the norm and struggled to add the recommended quantity of water.
Anyway here are a couple of pics - I think they look ok and I know one tastes ok!

Danger HXB!

Well today was Hot X Bun day using an adapted Andrew Whitley recipe. The dough wasn't as easy to handle, and didn't come together as easily as a normal (i.e. just flour, water, salt kind of normal)  bread recipe, on saying that it was all ok in the end and they turned out great. Just need to sample them with a bit of real butter -yum!

Before

After

Second Bread club day

Had the second of our bread club 'lessons' today. We all made a Walk Mill 100% wholemeal tin loaf and one made rolls instead.
Hot Cross Buns next time - hurray!

First day of the Bread Club!

Snow didn't stop play and 6 of us gathered to learn, share, chat and laugh at the Bread Club.The club is a trial to see how things go, and maybe iron out any 'problems' before holding the bread club in our future hub in Macclesfield.
We were a mixture of people, some of us having made bread before and others not.
We made a Walkmill White tin loaf - using local flour (hence the name Walkmill white)and fresh yeast.
The idea was to give the dough time to taste, by that I mean a 'sponge' was made the night before and then the rest of the ingredients were added the next morning. This method needs time- like kids do! rather than effort to achieve flavour. Why make loaf hard when it can be easy!

If there is room and you want to join us just shout up.......................!

Something's Happening!

After a bit of silence in the blogging department recently there is some news for you all!
We have been offered a disused cafe for a community venue.
It needs some refurbishing work doing, and we will have to find some pennies from nice friendly funding people, but hopefully around March/April 2012 we could be open for -
Food prep classes

Bread making classes
Distribution of the food4maccdirect's produce
Also as a venue for other community groups etc........