Did you ever wonder where all the bread baking geeks hang out? I think I've found them. In the weekend I followed a trail of flour-dusted fingerprints to
The Fresh Loaf, which is an amazing resource of bread recipes and advice. Most of the time the 'artisan bread enthusiasts' are speaking in a language I find quite tricky to decipher, but it's addictive all the same. After my first visit I looked at my loaves and felt woefully inadequate. After the second, I made this raisin-studded loaf for breakfast. I'm not sure that it turned out as perfectly as a proper bread geek's one would, but I was pretty happy with it all the same.
It's probably best that you go
here for the recipe, though it might be helpful to know that I played around with it a bit, using instant polenta instead of cornmeal, brown sugar instead of honey, and adding a tiny bit of allspice (but not too much, as cinnamon does bad things to yeast). I also soaked the raisins for a bit in hot water before adding them (and accidentally tipped the extra water in as well). If you have even the slightest bit of interest in bread, you've got to check this site out. Then come back and tell me what you made...
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This looks delicious. I'm a complete bread making novice - I made a Doris Grant loaf the other day which was lovely so inspired to check out more recipes. Love the blog. MCB
ReplyDeleteThanks for the amazing website,,and that bread looks yummy, I wish I can have it tomorrow morning for breakfast :)
ReplyDeleteThis looks delicious Lucy....thanks for the tip about yeast and cinnamon...I hadn't heard that before.
ReplyDeleteWill check out The Fresh Loaf and let you know how I get on.....
that website is full on, need to make a cuppa first, your raisin bread looks lovely, love that the little raisins are all hanging out together in the middle of the loaf ... did you get the jar open ??
ReplyDeleteThis is a really nice looking loaf of bread. I am new to your blog but have just spent some time browsing through your earlier entries. I really like the food and recipes you feature here and I'll definitely be back. I hope you have a wonderful day. Blessings...Mary
ReplyDeleteThis is a great recipe - definitely one for the scrap book
ReplyDeleteWhat a gorgeous loaf, and I had no idea about cinnamon and yeast.
ReplyDeleteWell I think it looks wonderful and I'd be well chuffed to have created such a work of art. I am defo heading over to the website, thanks for the link ;0)
ReplyDeleteoh yum!!!!! this looks great!! was going to try a sweet bread this weekend! i think this will be it...have some cornmeal lurking at the back of the cupboard!
ReplyDeleteWhat a wonderful and beautiful looking bread.
ReplyDeleteI didn't know cinnamon does bad things to yeast, so thanks for the tip. :)
Oh I love The Fresh Loaf too! I really must try your raisin and polenta loaf....(drat you, Lucy, I'm supposed to be working...)
ReplyDeletewhat a great recipe! I love cooking with polenta, so i'll have to try it. Thankyou xx
ReplyDeleteThis looks lovely, and as if it slices well. I bet it'd be delicious toasted.
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