ye olde bread blogge

bread, coffee and tidbits

Okay, it’s good bread. Now what are we going to do with it?

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Currant bread pudding for example. Published on the Guardian page for “How to bake” by Dan Lepard

Ale, mixed spice, stale brown bread and sugar make a ‘stout and spicy’ dessert or lunch treat. The beer, bread and currants blend to a rich flavor conjuring up images of days when simpler and often better food was on the shelves of bakeries. I used one fhird of a loaf of white leaven bread, that had some whole-wheat flour in it. Worked a treat.

Also, not very original, but tasty: soup. With bread spoons of course (same loaf).


Written by theinversecook

4 March 2009 at 20:00

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