That sweet, beautifully full aroma that permeates your sense of smell, tantalizes your palate and piques your interest is the scent of homemade bread baking in your oven. How did it get there? Is it a dream? It may be now, but it doesn’t have to be. Making bread is simple with quality ingredients, fine baking tools and help from your friends at Breadtopia.
We suggest if you’re new to the rewarding world of bread making that you consider utilizing the no knead method, which involves virtually no “hard labor,” yet yields superior results. After you get started, you may want to expand your repertoire by creating a traditional European style whole grain sourdough or other more challenging breads.
We offer recipes, baking classes on video, premium ingredients and much more for those wishing to create bread that a connoisseur of fine baking would find superior in every way.
Video instruction is one of the most useful teaching tools we can offer. To get instant notification of our newest video, please take a moment to fill out our short “Video Notification” form located near the top left column of this page. The videos are free, the benefits are great.
Here at Breadtopia, you will find everything that you require to ensure successful bread baking and more. Our site is designed to make bread baking easy, fun and healthful.
Baking perfect bread has never been easier.
British Bread Adventures, Part 2
Hearing of our bread interests, our waiter one evening suggested breakfast at Sally Lunn’s. Sally Lunn baked for the local abbey in Bath from her home which is now the oldest residence in town.
To be continued when our internet connection is decent and I have some sleep ;-)… but here are a few pics from our breakfast. The old kitchen in the basement is now a wonderful mini museum.
Denyce and I are celebrating 20 years of nuptial bliss with a trip to England. As with many of our travels, this one is also morphing into something of a bread themed adventure. Amazing how that happens.
The whole of the U.K. has enjoyed an amazing bread renaissance over the past several years. I think due in large part to the efforts of Andrew Wheatley, one of the founding members of The Real Bread Campaign, created to bring quality bread back to Britain.
Our first visit was to Hastings to visit our friends, Emmanuel and Lisa Hadjiandreou and their charming son, Noah. Emmanuel teaches at the School of Artisan Food and is the author of How to Make Bread and Making Bread Together. It’s such a treat to soak up some of Emmanuel’s vast bread knowledge. His generosity is boundless. Our first destination was Bath (here in Bath as I write this) where Emmanuel connected us with award winning baker and author, Richard Bertinet. Richard has been teaching bread baking in Bath for 10 years. Their very first class from Richard’s new book, Patisserie Maison, was starting the morning we visited.
You needn’t venture outside of Bath to enjoy the pinnacle of artisan bread. Between the Bertinet Bakery and The Thoughful Bread Company, we were blown away. Duncan Glendinning, author of Bread Revolution, combined his two passions, sustainability and slow food, in founding The Thoughtful Bread Company. His store, tastefully decorated with reclaimed material, and his truly artisan bread reflect those passions well.
I would have loved to sample their photogenic beetroot sourdough. Instead we opted to order a couple of their amazing made to order sandwiches for a picnic lunch.
Breakfast the next morning at at Sally Lunn’s buns, famous for its historic if not culinary interest, concluded a fascinating visit to Bath. From a purely bread perspective our trip could have almost ended there.
Oh, so much bread, so little stomach capacity.
Making Bread Together, by Emmanuel Hadjiandreou
This bread baking cook book should be in every home where there are children. It’s designed for adults and children to bake together, or for older children to bake with little assistance from adults. Emmanuel Hadjiandreou invites kids into the kitchen so they, too, can discover the joy of baking at an early age.
He answers key questions such as ‘what is flour?’ and ‘how is it milled?’ and offers projects throughout the book such as growing your own wheat, caring for your sourdough starter like a pet, and experimenting with fermentation using a bottle and balloon. In this way Hadjiandreou brings to life the key scientific principles (and magic) of turning flour, yeast, and water into something edible and delicious.
He relates so well to the young baker, having a young son of his own, and provides explanations that are complete yet respectful of a child’s intelligence. The writing is superb, and the photographs are stunning. As in Hadjiandreou’s book “How to Make Bread”, they were taken by acclaimed photographer Steve Painter. They show children doing the measuring, mixing, and shaping, empowering even the youngest child to become part of the age-old tradition of baking. After looking through this book, my three-year-old grandson rushed to the kitchen eager to make nearly every single recipe!
The recipes are many and varied, from savory, hearty breads and pizza, to sweet muffins and gingerbread cookies. Nutritious, delicious, and fun to bake together! There’s surely something in this book for even the pickiest of eaters.