Crumbshots

Matt requested “pizza bread” today, so we made the standard yeasted olive oil dough, let it rise, and then rolled it out thickly onto a large oven tray.  This was topped with pizza toppings, allowed to rise again for a little bit, then baked at bread temps (220C) rather than pizza temps (250C) for about [...]

Big boy’s favourite!

Hungarian shortbread filled with Pete’s gorgeous nectarine conserve :

And some agar-agar jellies for Christmas Eve – I’m really happy with these!

This is one reason I make my own bread. A$0.35 per loaf for ciabattas – you can’t beat that.  Loaves were a little overproved, so I didn’t giant holes this time, but the bread is delicious.